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News from the College of Agricultural and Environmental Sciences

Shortly after retiring from the Navy, Cedric Knight started a company to provide internet access to his new hometown of Ridgecrest, California. That company is a now nationally recognized IT firm that employs more than 350 people in 13 states. (Photo special) CAES News
Finding New Directions 02/21/25 Alex Shimalla
Cedric Knight never underestimates the power of hard work. Knight transferred to the University of Georgia his junior year. After graduating, he served two decades in the Navy and retired as commander. In 1995, at the cusp of the internet age, he launched New Directions Technologies Inc., an IT, software, engineering, and cybersecurity services company, where he’s still CEO.
Illustration by Kaiya Plagenhoef/UGA CAES News
Flower Ultrasounds 02/17/25 Sydney Barrilleaux
Many of the flowers lining store shelves for Valentine’s Day have been gifted at romantic dinners. But what happens to the flowers that went unsold? A new study from the University of Georgia explores how flowers can be repurposed as food ingredients, offering a more sustainable way to use blooms that might otherwise be discarded. “We are looking at what happens the day after Valentine’s Day to those flowers,” said UGA College of Agricultural and Environmental Sciences researcher Anand Mohan.
rabbiteye blueberry CAES News
Organic Shelf Life 01/10/25 Lillian Sosbee
Organic fruits and vegetables often face a higher risk of spoiling and harboring foodborne pathogens than their conventional farming counterparts. Because organic growers and packers must adhere to higher production standards and restrictions on chemical additives, University of Georgia experts are exploring alternative methods for protecting organic products and consumers through a new $3.5 million grant from the United States Department of Agriculture.
In developing markets where making staple foods is a daily task and warmer climates where food spoilage is common, foods that have more longevity and are easily preserved can enhance economic opportunities by reducing food preparation tasks and lower environmental impact. CAES News
Fighting Food Waste 12/16/24 Lillian Sosbee
“Use by,” “Sell by” and “Best by” dates on food packaging can be helpful indicators of how long a consumer can store a food item before eating, but often these dates lead to high quantities of wasted food. About one-fifth of food produced for human consumption is discarded before it can be eaten, equating to 1 billion meals a day and contributing to global food insecurity.
A bubbling pot unveils the creation of a fish broth infused with succulent shrimp. CAES News
Seafood Broth 12/10/24 Cal Powell
Safe recipes for canning chicken and other meat stocks are plentiful, but when it comes to seafood, the options are limited. Currently there are no research-based, validated recipes for safely canning seafood broth at home, only recipes developed for taste and flavor. A team of University of Georgia scientists are conducting an exploratory study they hope will lead to validated seafood broth recipes for home canners.
Placing in the top 0.05% of all scholars worldwide, Casimir Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions. CAES News
Casimir Akoh 12/09/24
With over 30 years of research at the University of Georgia, renowned College of Agricultural and Environmental Sciences food scientist Casimir Akoh was named an inaugural Highly Ranked Scholar by ScholarGPS earlier this year. Placing in the top 0.05% of all scholars worldwide, Akoh earned the honor through his work's high impact, his prolific publication record and the outstanding quality of his academic contributions.
Holidaydinner CAES News
Holiday Food Safety 12/04/24 Jordan Powers
The holiday table: For many, it is the highlight of the season, packed with roast turkey, savory stuffing, homemade pies and perhaps a cold glass of eggnog. It is also a place where bacteria can linger, turning a holiday gathering into a very different type of party. As holiday menus are planned and grocery lists assembled, Carla Schwan, University of Georgia Cooperative Extension food safety specialist, urges home cooks to remember one key rule. Keep hot foods hot and cold foods cold.
Thermal imaging technology could improve the production of fruits and vegetables. CAES News
Thermal Imaging 10/28/24 Savannah Peat
Before your favorite produce arrives at the grocery store, it must be carefully harvested and maintained across long stretches of time. A recent University of Georgia review suggests new temperature measuring technologies could make that process much simpler, amid growing agricultural challenges fueled by fluctuating climates. Maintaining temperature, humidity and light is critical to ensuring fruits and vegetables don’t spoil or deteriorate rapidly. Temperature spikes are the root of adverse outcomes, so monitoring these changes quickly and accurately is key.
Cairo, Georgia CAES News
Rural Funding 09/16/24 Baker Owens
The Rural Engagement Workshop for Academic Faculty at the University of Georgia has announced the list of funded faculty seed grants to address issues in rural Georgia. The grants offer funding between $5,000 and $10,000 for faculty to engage with rural Georgians on issues that are critical for their communities. The program encourages collaboration between faculty in UGA schools and colleges with faculty in Public Service and Outreach and UGA Cooperative Extension already working throughout rural Georgia.
goldenlatte CAES News
Instant Golden Milk 08/21/24 Jordan Powers
Nestled among cappuccinos and traditional espresso lattes, a unique, golden-hued beverage has grown increasingly popular on cafe menus over the past several years. Advertised as a caffeine-free, healthy coffee alternative, “golden” turmeric milk is a take on haldi doodh — a traditional Indian beverage often used as an at-home cold remedy. Now researchers at the University of Georgia College of Agricultural and Environmental Sciences have developed a new method to make a plant-based, instant version of the beverage.