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Columns::September 2, 2003
UGA scientists lead international study of hot springs in Russia
$1 million NSF grant will support biosensor research
Magazine ranks UGA as top 20 public university for fourth consecutive year
Carmical gift will be used to increase number of honors journalism courses
Professor named pharmacy college’s teacher of the year
Meeting and greeting
Weight watcher: UGA researcher finds that nearly half of state’s children are overweight
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Food science building renovation, addition dedication scheduled
By Cat Holmes
clholmes@uga.edu
The department of food science and technology will celebrate the completion of a new $4.2 million building addition and the
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| The new addition houses four state-of-the-art microbiology laboratories: three biocontainment level-2 labs will allow researchers to work with foodborne pathogens like listeria, while the biocontainment level-3 lab will allow scientists to work with more restricted foodborne hazards like botulism. |
$2.4 million renovation of its previously existing facilities with an open house and ribbon cutting Sept. 5.
“The addition and renovations will enhance food science research and extension outreach capabilities,” says Gale Buchanan, dean of the College of Agricultural and Environmental Sciences.
The new addition houses four state-of-the-art microbiology laboratories: three biocontainment level-2 labs will allow researchers to work with foodborne pathogens like listeria, E. coli 0157:H7, salmonella and campylobacter, while the biocontainment level-3 lab will allow scientists to work with more restricted foodborne hazards like botulism.
“This is a new capability for the Athens campus and will certainly further our ability to do cutting-edge food safety and food processing research,” says food science and technology department head Rakesh Singh. “The additional facilities, along with our recently renovated food processing pilot plants, greatly improve our ability to conduct programs designed for economic development.”
A new extension outreach classroom, large enough to seat 70 people, serves a variety of needs--short courses, workshops and certification programs. It has been in use since June and the first two programs held were filled to capacity.
“Many of these programs are designed to help small businesses get on their feet, while others focus on bringing industry personnel up to date,” Singh says. “But they are also for anyone who is interested. We work with a lot of nontraditional students, small-business folks and industry folks.”
The addition was funded through the Georgia Food Processing Advisory Council. FoodPAC is a consortium of Georgia state agencies, colleges and universities and private food industry enterprises which seeks to enhance Georgia’s food processing and allied industries.
The open house and ribbon-cutting celebration begins at 10:30 a.m. with several speakers--President Michael F. Adams, Dean Buchanan, Georgia Poultry Federation President Abit Massey, Georgia Agribusiness Council President Gary Black, food sciences graduate student Beth Bland and department head Singh.
Tours of the facilities will follow at 11 a.m.
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