Volume 2, Issue 3 — May/June 1998
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FoodPAC Selects A New Chairman and Vice Chairman At the April 2 Steering Committee meeting, Bill Baran and Larry Lemley were selected as FoodPAC’s new Chairman and Vice Chairman, respectively. Outgoing Chairman Larry Sprague was also presented with a plaque commending him for outstanding service to the Committee. Thanks go to Larry and congratulations to Bill and Larry. . Technical Committees Elect New Chairmen FoodPAC’s three Technical Committees also selected new chairmen in April. Leaving the leadership post of the Process and Product Competitiveness Committee was Ken Nix of Cagles’s. Ken is replaced by Larry Lemley of Golden Peanut Company. Fred Cespedes of American Proteins stepped down as Chairman of the Environmental Committee; a new Chairman is yet to be selected. Alex Cochran of Publix Supermarkets turned over the Chairmanship of the Food Safety Committee to Peter Simpson of The Coca-Cola Company. A big thank you goes to all outgoing Chairmen and congratulations to our new Chairmen. FoodPAC Announces FY 1999 Program The Governor and the Georgia General Assembly allocated $2.194 million to FoodPAC for FY 1999. Of this, $1.79 million in appropriated funds were committed to 12 priority projects. In addition, $200,000 was committed to plan the design of a Food Processing Technology Research Facility at Georgia Tech. The remaining $204,000 in uncom-mitted bond funds are still under review for final allocation. The 12 projects approved for funding by FoodPAC’s Steering Committee (grouped under their respective Technical Committees) and their respective funding amounts are as follows: Process and Product Competitiveness: $876,669  Yield and Quality Optimization of Pre-Cooked Oven Roasted and Breaded/Fried Poultry and Seafood ($267,800)  Extending the Quality and Utilization of Frying Oils and Improving the Quality of Fried Foods ($155,700) Real-Time System for Defect Detection ($141,279) Food Nutrients Analysis of Georgia Peanuts and Peanut Products ($66,890) Automated Packaging System ($245,000)  Environmental: $695,000  Georgia Environmental Technical Assistance Program for Food Processors ($179,500) Evaluating Alternative Uses for Cottonseed Meal: Increasing Utilization in Poultry and Other Animal Rations ($216,000) Enhanced Ozone-Ultraviolet Reconditioning ($149,500) Fermentation of Food Waste Carbohydrates ($150,000)  Food Safety: $218,331  Prewashing of Shell Eggs with High Oxidation Potential Water Followed by High Pressure Pasteurization for Elimination of Salmonella and Listeria in Liquid Egg Products ($99,390) Application of an I.O. Biosensor: An Innovative Approach for Detecting Food Borne Microbial Pathogens (Listeria monocytogenes, E. coli, and Salmonella Species) During Slaughtering and Processing of Poultry ($79,017) Inactivation of Food Borne Pathogens on Fruits and Vegetables by Combinations of GRAS Chemicals ($39,924)		FoodPAC Acknowledges Its Appreciation to Outgoing Chairmen Outgoing FoodPAC Chairman Larry Sprague (left) receives plaque from Chairman-Elect Bill Baran (right) Outgoing Process & Product Competitiveness (P&PC) Technical Committee Chairman Ken Nix (left) receives plaque from P&PC Technical Committee Coordinator Craig Wyvill (right) Upcoming Food-Related Workshops The University of Georgia (UGA) Department of Food Science and Technology Food Process Research and Development Laboratory announces a symposium on Pathogen Reduction and Shelf Life Extension of Minimally Processed Foods to be held June 1 and 2 at UGA’s Center for Continuing Education in Athens. A panel of experts will discuss technical and regulatory aspects of pathogen reduction and shelf-life extension strategies for minimally processed (perishable) food products. Discussions will include raw poultry and red meats, eggs, fruit juice/purees, fresh cut vegetables and fruits, and milk. Technologies to be discussed will include conventional heating, radiant heat, high hydrostatic pressure, high pressure throttling, hydrogen peroxide vapor, ozone, and high energy electron beam irradiation and gamma rays. For more information about the symposium, please contact A. Estes Reynolds in UGA’s Department of Food Science and Technology at (706) 542-2574 or e-mail: ereynold@uga.cc.uga.edu - - - - - - - - - - - - - - - - - - - - - The 1998 Safety Workshop for the Poultry Industry will be held June 3 - 5 in Atlanta. This will be the thirteenth offering of this national forum for information transfer on safety management in the poultry industry. This year’s workshop is focused on a wide array of issues ranging from OSHA updates and process safety and risk management programs to the changing picture for ergonomics, to mention but a few. A full two-day agenda will be presented over a three-day period, using half-day sessions on the first and third days. The workshop is being cosponsored by the National Broiler Council, the Georgia Poultry Federation, the National Turkey Federation, and Georgia Tech. For more information about the workshop, please contact Nancy Kelley in Georgia Tech’s Office of Food Industry Programs at (404) 894-3412 or e-mail: nancy.kelley@gtri.gatech.edu    Upcoming FoodPAC Activities June 30  FY 1998 research projects must be completed September 1  FY 1998 final project reports are due

For further information on FoodPAC, please contact: Executive Coordinator: Mr. Gary Black Georgia - Agribusiness Council, (770) 242-3834 Environmental Coordinator: Dr. Dale Threadgill - University of Georgia, (706) 542-1653 Food Safety Coordinator: Dr. Michael Doyle - University of Georgia, (770) 228-7284 Product/Process Competitiveness Coordinator: Mr. Craig Wyvill - Georgia Tech, (404) 894-3412

Making Georgia the national and international leader in the food processing industry in the 21st century.

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