Category Archives: Food Science

Food Science

Botanical illustration of marigolds featuring two large brownish flowers, green leaves, buds, and labeled diagrams showing flower and seed parts, highlighting the superfood potential—all on a white background.

 Food Science June 29, 2026

Could marigolds be the next superfood?

Aaron Bodie is building his lab staff and infrastructure so he can help solve problems in the poultry industry. Some of his current projects include finding ways to detect, quantify, mitigate, and prevent Salmonella and Campylobacter in poultry. (Photo by Sean Montgomery)

 Food Science November 14, 2025

Food microbiologist turns curiosity into a career in poultry science

Illustration of Marigold and Rose whole flower and parts of it as well.

 Food Science February 19, 2025

Ultrasounds could help process edible flowers as food ingredients

As part of a USDA Organic Research and Extension Initiative project, CAES food scientists Faith Critzer and Laurel Dunn will test various essential oils as coatings for fruits grown in Georgia, such as blueberries.

 Food Science January 15, 2025

CAES food scientists study essential oil coatings to improve shelf life of organic produce

Bread Expiration Date

 Food Science December 16, 2024

CAES researchers look to reduce food waste by extending shelf life

Casimir-Akoh

 Food Science December 13, 2024

CAES food scientist named inaugural Highly Ranked Scholar by ScholarGPS

Technology helps monitor temperature fluctuations, could help reduce food waste, improve quality 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 like premature spoilage and rotting, so monitoring these changes quickly and accurately is key. Researchers say thermal imaging technology could help control temperatures before and after harvesting fruit and vegetables. “Measuring temperature in food processing environments has to be done right,” said Kevin Mis Solval, lead author of the study and an associate professor in UGA’s College of Agricultural and Environmental Sciences. “We do it on a regular basis to make sure we have the proper conditions for producing safe products, but it may not always be done practically. These types of thermal imaging tools are not only feasible but cost-effective and good at measuring temperature profiles. That is beneficial for a farmer or food processing facility.” A thermal image can replace old-school thermometers in some environments Mis Solval evaluated the technology as a tool for rapidly sensing abrupt temperature changes in crops in real time. By collecting infrared radiation of fruits and vegetables, thermal imaging technology can gauge temperature without contact. These types of cameras are readily available to food producers and range from industrial-grade cameras to smartphone attachments. But they have one thing in common: If there’s a drastic temperature spike, the technology can flag it. “Once you harvest, there is a decomposition process that starts right there, so in some instances a rapid cooling process is very critical for extending the shelf life of fresh produce,” Mis Solval said. “If this cooling process is not done correctly, then the shelf life of some fruit and vegetables is significantly shorter. We’re talking two weeks compared to three or four days.” Many leafy greens must be picked and then immediately cooled, for example, so a quick temperature measurement must match that speed. Currently, farmers and harvesters use conventional thermometers to capture the temperature of one or two items. But that process is not only time-consuming but potentially damaging to the product. Poking and prodding fruits and veggies for an accurate temperature reading can cause minor damage and increase the risk of cross-contamination. Thermal imaging technology could save produce from the trash External heat flux in the harvesting process is more common than it used to be. Extreme temperatures, intense solar rays and drought stress are making products on the field more at risk for defects. Ideally, thermal imaging technology will be automated in the future to further optimize the processing of preharvest and postharvest. Thermal imaging technology has been effective in evaluating the quality of seeds and food safety, but this is the first time it has been considered for such a key part in the pre- and postharvest processes of fresh produce. This type of technology could make or break the quality of produce you put in your shopping basket. “Items with a shorter shelf life have less of a chance to reach the marketplace,” Mis Solval said. “If it doesn’t meet the quality criteria for the supermarket, it’s going to be discarded. If it makes it to the consumer and fails in quality, it’s going to be thrown away. We are making sure quality produce reaches the final consumer.” Funded by the Center for Produce Safety and published in Scientia Horticulturae, the review was co-authored by Yen-Con Hung and Boran Yang, of UGA’s Department of Food Science and Technology; Govindaraj Dev Kumar, of UGA’s Center for Food Safety; and Kaitlyn Casulli, of UGA’s Department of Food Science and Technology.

 Food Science October 30, 2024

Thermal imaging may help fruits, veggies stay fresher longer

Golden milk — also called golden or turmeric latte — consists of milk, turmeric and spices, and is a good option for people who want to avoid caffeine or coffee or enjoy a uniquely flavored beverage.

 Food Science August 23, 2024

UGA researchers develop ‘instant’ version of trendy golden milk latte

Through UGA's new Value-Addition Institute for Business Expansion, food processing specialist Kaitlyn Casulli is working with food engineer Kevin Mis Solval and food safety specialist Carla Schwan to provide resources for farmers to move from fresh packing to value-added processing, opening up value-added markets to rural parts of Georgia.

 Food Science Health & Medicine June 05, 2024

UGA food scientists are securing the future of food

Daniel Reingold (left), director of key partnerships with Creature Comforts Brewing Co., and CAES Professor Mohamed Mergoum participate in a blending lab to create this year's Get Comfortable Wheated IPA. (Photos by Katie Walker)

 Food Science April 09, 2024

Creature Comforts partners with UGA wheat breeder to create 2024 Get Comfortable brew