27 publications were found
on Food Science and Technology
2020 Vidalia Onion Extension and Research Report
This annual publication includes a report of 2019-20 onion research variety trials and Extension activity at the University of Georgia College of Agricultural and Environmental Sciences. The report contains the results of research awarded by the Vidalia Onion Commodity Commission.
A Simplified Guide to Creating Nutrition Facts Labels
Companies and individuals who process and sell food must provide a Nutrition Facts label (NFL) on their food products. However, the technical aspects of creating an NFL and meeting federal and state regulatory requirements have always challenged small and very small processors. The FDA mandates that most packaged food products bear an NFL to inform consumers of the nutritional value of the product…
Basics of Sausage Making: Formulation, Processing and Safety
This bulletin is written to provide some of the basic information required to make various types of sausage. It is for those who enjoy good homemade sausage and who wish to obtain the greatest satisfaction from the trimmings and variety meats generated from farm slaughtered livestock or the results of a good hunt.
The recipes listed in this publication collected from various sources and have been…
Best Practices ATP and Protein Swabbing in Produce Packinghouses
Many third-party audits, buyers, and standard operating procedures for produce packinghouses or other food facilities require regular adenosine triphosphate (ATP) or protein swabs to verify the effectiveness of the cleaning and sanitation protocols. This video demonstrates how to collect ATP and protein swabs, how to interpret swab results, and provides advice to help determine an acceptable basel…
Best Practices: Animal Intrusion in Specialty Crops
Best Practices: Postharvest Water Sample Collection
Best Practices: Preharvest Water Sample Collection
Clean Labeling and the Real Food Movement
"'Clean label' foods" generally refers to food products that are simple, natural, and minimally processed. Clean labeling is a food industry movement that caters to the consumer who wants food products to be as "real" and preservative-free as possible. Although "clean labeling" is becoming more ubiquitous among food companies, there is no formal definition for the term. It originates from consumer…
Commercial Snap Bean Production in Georgia
This is an in-depth publication covering Culture and Varieties,
Soils and Fertility, Irrigation, Sprayers, Diseases, Insect Management, Weed Control, Food Safety and Sanitation, Harvest/Post-Harvest and Waste Management, Marketing, Production Costs, and Organic Production of commercial snap bean production in Georgia.
Country Cured Ham
Country cured hams are considered a delicacy and are widely accepted by Georgians. Our forefathers cured country hams during the winter months in order to have a summer supply of meat. Country hams, properly cured, develop a distinct flavor during aging. Modern methods of curing and aging country hams are somewhat different from the methods used 50 to 100 years ago. The loss of meat due to spoilag…
Developing a Recall Plan: A Guide for Small Food Processing Facilities
The Food and Drug Administration (FDA) defines a recall as actions taken by a firm to remove a product from the market. A well-designed recall plan will help to effectively locate the recalled product, remove it from the market, and locate the source of error in the product. It serves a guide for the company to follow if a situation requiring a recall presents itself. Recalls can be conducted on a…
Is Your Label Gluten Free?
With the increased demand for “gluten-free” products in the market place, food processors and manufacturers have started to develop more and more better-tasting and nutritious food products that are also gluten-free. However, the federal food labeling regulations for gluten-free products can be very confusing for small food processors and new food product entrepreneurs.
The purpose of this bullet…
Management of Insects for Vegetable Production in Georgia, Part 1: Diamondback Moth and Pepper Weevil
Management of Insects for Vegetable Production in Georgia, Part 2: Whiteflies
Methods of Irrigation Scheduling for Vegetable Production
Packinghouse Environmental Monitoring Programs Series: Packinghouse Environmental Monitoring Programs: Identifying Packinghouse Zones
Produce buyers are increasingly requiring their suppliers to establish environmental monitoring programs in their packinghouses to verify the sanitary conditions of handling facilities and equipment. The first step of a successful monitoring program requires accurate zone designation, whereby surfaces are identified according to their proximity to and likelihood of contaminating a food product. Th…
Packinghouse Environmental Monitoring Programs Series: Using ATP, Protein, and Allergen Swabs
As a part of a packinghouse environmental monitoring program, adenosine triphosphate (ATP), protein, and allergen swabbing is used to ensure that packinghouse equipment and surfaces have been properly cleaned and prepared for sanitation. ATP, protein, and allergen swabbing is frequently incorporated to complement microbial swabbing practices or as an independent program. These swab types indicate …
Pomegranates have been grown as a common backyard crop for decades in the South. In recent years, there has been an increased interest in the commercial production of the fruit in Georgia and surrounding regions. This production increase is largely in response to increased demand for the fruit by the consumer. The fruit is being used in many consumer products, including tea and juice blends, nut m…
Power of Electrolyzed Water: A New Antimicrobial Intervention for the Beef Industry
Extensive research conducted at the University of Georgia has demonstrated that electrolyzed (EO) water is effective in inactivating a wide variety of pathogens from various foods and food contact surfaces. Controlled lab tests have shown that EO water is effective in reducing all of the "top 7" shiga toxin-producing Escherichia coli from beef trim.
Preserving Food Series: Freezing Prepared Foods
Foods for packed lunches or elaborate dinners can be kept in your freezer ready for busy days, parties or unexpected company. By planning a steady flow of casseroles, main dishes, baked goods and desserts in and out of your freezer, you can make good use of your freezer and good use of your time.
This publication provides information on preparing to freeze, packaging, and storage. It also provide…
Red Cabbage: Crop Management Practices, Food Safety, and Biochemical Properties
Red cabbage is a highly nutritious vegetable crop, rich in minerals, vitamins, and several other chemical compounds that are beneficial for human health, including phenols, proteins, glucosinolates and anthocyanins. While red cabbage belongs to the same group as the other cabbage varieties (white and green) widely produced and consumed in the state, red cabbage production and consumption in Georgi…
Roasted Peanut Flavor
Flavor is the major determinant for consumers' appreciation of roasted peanuts. Flavor development involves two important reactions: Maillard reaction and lipid oxidation. Maillard reaction mainly occurs during roasting to generate a pleasant "roasted" flavor. But during storage, lipid oxidation produces off-flavors and reduces roasted flavor, which is known as "flavor fade." In order to retard li…
Service Animals on U-Pick Farms
Many produce farms choose to exclude domesticated animals to prevent the spread of fecal contamination to produce crops. However, when farms allow members of the general public access to U-pick fields, on-farm restaurants, or roadside markets, the Americans for Disabilities Act (ADA) protects the rights of individuals who may require the assistance of a service animal. This publication explains wh…
Water Use and Irrigation Management for Vegetables in Georgia Series: Water Use and Irrigation Management for Vegetables in Georgia: Brassica Crops
This publication is the second in a series focusing on irrigation scheduling for vegetable crops. It contains basic guidance on water use and irrigation management for Brassica crops such as cabbage, leafy greens, broccoli, and cauliflower, and this information should assist growers in scheduling irrigation.
Water Use and Irrigation Management for Vegetables in Georgia Series: Water Use and Irrigation Management for Vegetables in Georgia: Solanaceae Crops
This publication is part of a series focusing on irrigation scheduling for vegetable crops. It contains basic information on water use and irrigation management using the crop water demand method for Solanaceae crops such as bell peppers, tomatoes, and eggplants.
Water Use and Irrigation Management for Vegetables in Georgia Series: Water Use and Irrigation Management for Vegetables in Georgia: Watermelon (Citrullis lanatus)
This circular contains the fundamentals of watermelon irrigation scheduling using the crop water demand method. Decisions regarding the timing, frequency, and amount of water required for a crop are some of the most critical factors in vegetable production. There are numerous irrigation scheduling strategies employed by growers, but the crop water demand method of irrigation management is one of t…
Winemaking at Home
This publication provides essential material and detailed instructions for successfully making wine at home. The information is designed for beginners who do not know where to begin and for experienced amateurs who run into difficulties.