WIXLIB

Around the DepartmentOur undergraduate program continues to thrive with enrollment hovering around the 65 mark. With this number ofstudents, it is not possible for Dr. Rob Shewfelt, the Undergraduate Coordinator, to advise the bulk of the undergrad studentsas he has done for many years. Thus advising duties have beendivided in recent years among other faculty members. In addition to Dr. Shewfelt and Dr. Mark Harrison, who continues toadvise the honors students, Dr. William Kerr, Dr. Ron Peggand Dr. Joe Frank now share in advising undergraduates.cal and cultural significance of wine production, botany andgeneral culture of grapevines, winemaking and enology, wineappreciation, and the health risks and benefits associated withwine consumption. Open to thirty students, the course is filled tocapacity every year.Every year in February, Dr. Shewfelt collaborates with theUGA Career Center to host a Careers in Food Science night.Advertised to the entire university community and held in theMiller Learning Center, the event consists of a panel of FoodScience alums that speak about their career paths and offer bitsof advice to students in the audience. The evening concludeswith a Q&A session. This year’s panelists included JordanShaw from Silliker Labs, Michael Paul from Valentine Industries, Shona Jonson from Chick-fil-A, Darlene Samuel fromUSDA, Josh Irvin from Richmond Baking and Ben Williamsfrom Coca-Cola NA.Students touring a winery in Cortona in 2010As the result of suggestions made during a departmentalreview, an advisory panel was formed to provide outsideinput with the goal of assisting the department in meeting itsgoals. The FST Industry Advisory Panel is composed of FoodScience graduates from across the spectrum of food occupations. Semi-annual meetings are scheduled in Athens. Membersof the advisory panel discuss a variety of topics with facultyand students. We value the experience the members bring andwelcome their feedback. A list of the members may be found ard.html.TPanelists at the Careers in Food Science eventNot to be outdone by the undergrads, our graduate studentenrollment has held steady with 68 students enrolled thissemester, including 11 MFT, 31 MS and 26 PhD candidates. Wehave nearly completed the admission process for fall 2011 andhave already received committments from 18 applicants thatplan to enroll. The FST Graduate Affairs Committee has had tomake some very difficult admission decisions as the number ofapplicants has increased for a limited number of slots availablein the program.This spring marks the fourth year of the study abroad course,Viticulture and Enology in the Mediterranean Region, to betaught at UGA’s Study Abroad site in Cortona, Italy. InstructorsDr. Joe Frank, Dr. Phil Brannen (Plant Pathology) and Dr. DaveLockwood (Horticulture) provide an introduction to the historiPage 4he department is currently in the midst of the search process for two new faculty members. Response has been goodto the position advertisements, and the search committees areworking to complete the process are quickly as possible. Openings for an assistant professor with expertise in food engineeringand another in the field of extension and food safety will hopefully be filled before the end of this summer.Every year, our department hosts diverse groups of visitorswishing to learn more about our programs, and the past yearhas been no exception. We have opened our doors to numerousgroups from local schools and organizations and have hostedfaculty visitors from around the world. Examples of those visiting the department include participants from the Georgia JuniorSciences and Humanities Symposium, the Governor’s HonorsProgram’s Tour of Technology, and the U.S. Department ofCommerce’s Special American Business Internship Training(SABIT) Beverage Processing and Packaging for Euarasia program. fst News

Buchanan Presents 2011 J. G. Woodroof LectureDr. Robert L. , Professor and Director, Center for Food Safety and Security Systems at the University of Maryland, presented the 2011 J. G. WoodroofLecture on March 24, at the GeorgiaCenter for Continuing Education on theUniversity of Georgia campus. This yearmarked the 30th anniversary of the annualWoodroof lecture, named in honor of Dr.Jasper Guy Woodroof, an internationallyrecognized leader in food science and thefounder of the food science program atthe University of Georgia. Dr. Woodroofpresented the inaugural lecture in 1981.Dr. Buchanan’s presentation, entitled“The Challenges of Moving from Hazard-based to Risk-based Food Safety Systems,” explored the evolving nature offood safety systems, including the broadscientific and policy concepts that impactour food safety systems and the processof moving from qualitative to quantitative systems. Scientific thinking dictatesthe need for an ability to mathematicallyevaluate the hazards associated with foodsystems in order to reduce the occurrenceof potential risks.According to Dr. Buchanan, the evolutionof food safety frameworks currently involves a move from hazard-based to risk-based controls and from reactive to preventive controls. The predominant foodsafety approach today employs the Hazard Analysis and Critical Control Points(HACCP) system, which as the nameimplies, is a hazardanalysissystem.The HACCP modelwhich originatedforty years ago wasalso the first attempt at a “systemsapproach” to foodsafety,meaningthe parts of a foodRobert L. Buchanansafety system wereviewed in the context of the whole ratherthan by examining components in isolation. While designed as a hazard-basedand primarily qualitative system, foodsafety experts are incorporating riskassessment components into HACCP tomove toward a more desirable quantitative approach. This move brings with ita unique set of challenges, Dr. Buchanannoted as the HACCP approach focuses oneliminating hazards and not on managingrisks and is often too complex to respondquickly when something goes wrong.Dr. Buchanan views the current foodsafety practices, both hazard-based andrisk-based, as points on a food safetycontinuum, and points will continue toadvance as food safety tools continue todevelop. He envisions a transition joining HACCP with quantitative systemsthat will broaden the systems approach tofood safety.In summary, the management of foodsafety risks has been undergoing a quietrevolution as it adopts risk analysis approaches. This is stimulating a dramaticshift from qualitative, often non-transparent decision criteria to quantitative, fullytransparent consideration of the scienceunderlying food safety decisions.In addition to his discussion of the changing landscape of food safety systems, Dr.Buchanan offered advice to the studentsin the audience. He expressed the needfor students to always be looking towardthe future and not to get stuck in the present. Otherwise they may find themselvesleft behind in an ever changing scientificworld filled with rapidly evolving technology. He challenged students to reinvent themselves professionally everyfew years as a way to prevent them fromgrowing too comfortable on their careerpaths. Food Science Club offers promotional itemsThe Food Science Club had promotionalitems made this year to increase awareness of food science at the Universityof Georgia. Items included coffee mugs,key chains and vinyl auto windowdecals. All the items are imprinted witha UGA logo and either the words “FoodScience & Technology” or”Food ScienceClub.”If interested in purchasing anypromotional items, please contact clubSummer 2011president Todd Fisk at fisktodd@uga.edu.Prices below do not include shipping.Coffee mug (black or cobalt blue) 10.00Key chain/bottle opener 1.00Vinyl auto decal 1.00Food Science & TechnologyThe University of GeorgiaPage 5

Food Science Club Adds New Activites to its Calendar of EventsJoseph Chen (L) and Jaideep Sidhu at the CAES Fall Kickoff CelebrationThis past year the Food Science Club had many new and improved activities presented to the department and its clubmembers. In the fall, our first event was the CAES Fall Kickoffat Four Towers. Here we promoted the club and socialized withother clubs from The College of Agricultural and Environmental Sciences. For our first community service activity of thefall, we teamed up with Rivers Alive and helped clean up theOconee River. The main social events of Fall 2010 were theHalloween Party and the Holiday Potluck Dinner. The club officers teamed up and organized a Halloween Party. At this event,we had food catered by Shane’s Rib Shack, had a food costumecontest and a tie dye shirt making corner. This event was verysuccessful and may become an annual club event. The annualHoliday Potluck and White Elephant Gift Exchangeheld in December was a time for faulty, staff andstudents to enjoy food and fellowship.This was greatto haveKellie Cookfair at the Halloween Partybecause it allowed all members of the department to interactand have fun. At the end of the semester as a special gift toour club members, the Food Science Club gave out final examsurvival packets during finals week. Each bag contained goodies and writing utensils to help prepare the members for theirfinals.In the spring, the highlight of the regularly scheduled clubmeetings were guest speakers from the Research Chefs Association (RCA) and from Newly Weds Foods. We started off thesemester with a guest speaker from the Research Chefs Association, Marshall Scarborough., who is an R&D Chef at Popeye’sChicken and Biscuits. He shared what he did on a daily basisand piqued the interest of club members about RCA. We alsohad a luncheon with Craig Lawson from Newly Weds Food.The club members gained more insight of the food scienceindustry from Craig. The Food Science Club created mugs,bumper stickers, and key chains to help promote our program (see page 5). These items have been a hit! We endedthe 2010-2011 year with the Spring Awards Ceremony. In addition to recognizing students scholarshiprecipients and awardees, the club announced theprofessors of the year as chosen by the Food Sc

Nov 11, 2010 · Science doctoral programs in the U.S., we were one of the best. The NRC conducts the survey approxi-mately every 10 years, and Food Science programs were included in the most re-cent survey. Data was collected from in-stitutions, faculty, and doctoral students through questionnai