Volume 3, Issue 6 – May-June 1999 . .
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FoodPAC Elects a New Chairman and Vice Chairman At the April 15 Steering Committee meeting, Sammy Wright of Southern Cotton Oil Company and Bob Budd of Oak Hill Farms were elected as FoodPAC’s new Chairman and Vice Chairman, respectively. Sammy Wright is the manager of Southern Cotton Oil Company’s Cottonseed Processing Plants in Valdosta, Georgia, and Montgomery, Alabama. Southern Cotton Oil is a division of the Archer Daniels Midland Company. In addition to his FoodPAC responsibilities, Sammy presently serves on the Board of Directors of the National Cottonseed Products Association, the Board of Directors of the Florida Feed Association, and is a Crusher Delegate to the National Cotton Council. A native of Vienna, Georgia, Sammy is past director of the National Cotton Council and past director and president of the Southeastern Grain and Feed Association. Bob Budd is president and owner of Oak Hill Farms, an Atlanta specialty foods manufacturer, and one of the country’s largest users of Vidalia onions. The Oak Hill Farms label offers an extensive line of high-quality, award-winning gourmet foods, including salad dressings, preserves, hot sauces, relish, barbecue sauce, steak sauce, mustards, salsas, Bloody Mary mixes, and liquid tea concentrates. In addition to serving as FoodPAC’s vice chairman, Bob is a member of the Georgia Agri-Business Leaders Forum, the Vidalia Onion Committee, the National Association for the Specialty Foods Trade (Scholarship Committee and Show Policy Committee), and a two-term board member of the Georgia Specialty Food Association. Outgoing Chairman Receives Plaque FoodPAC Chairman-Elect Sammy Wright presented Outgoing Chairman Bill Baran with a plaque commending him for outstanding service to FoodPAC at the Steering Committee meeting on April 15. Steering Committee/Technical Committees to Meet in June A combined meeting of the Steering Committee and the Technical Committees will be held in June to discuss possible structure changes and to address defining industry priorities differently for the Call for Proposals for FY 2001. Members will be notified by mail of the date, time, and location of the meeting. FoodPAC Dates to Remember June 30 FY 1999 research projects completed September 1 FY 1999 final project reports due Remember… Submit comments and story ideas to the Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu	.	FoodPAC Announces FY 2000 Program The Steering Committee has approved 13 projects for funding during the FY 2000 Research Program. General allocated funds totaled $1.394 million with bond funds totaling $600,000. The 13 projects (grouped under their respective Technical Committees) and their respective funding amounts are as follows: Process and Product Competitiveness: $790,290 Automated Inspection of Poultry Deboning Processes, a new project with approved funding of $137,644 (general)/$0 (bond) Automated Material Handling in Poultry Further Processing, a new project with approved funding of $199,156 (general)/$10,000 (bond) Real-Time System for Defect Detection, a continuation project with approved funding of $152,592 (general)/$10,000 (bond) On-farm Processing Demonstration Research Center for Georgia Grown Vegetables, a new project with approved funding of $97,844 (general)/$26,400 (bond) Increasing Peanut Consumption: Compositional Studies, Product Development, and Process Design, a continuation project with approved funding of $203,054 (general)/$120,300 (bond) Environmental: $415,242 Fermentation of Food Waste Carbohydrates, a continuation project with approved funding of $45,315 (general)/$18,000 (bond) Georgia Environmental Technical Assistance Program for Food Processors, a continuation project with approved funding of $166,002 (general)/$40,000 (bond) Enhanced Ozone-Ultraviolet Reconditioning of Food Processing Wastewaters for Reuse, a continuation project with approved funding of $88,268 (general)/$10,000 (bond) Enhanced Biofiltration of Odorous Gases: Engineering Design and Microbial Ecology, a new project with approved funding of $0 (general)/$205,000 (bond) Evaluating Alternative Uses for Cottonseed Meal: Increasing Utilization in Poultry and Other Animal Rations, a continuation project with approved funding of $115,657 (general)/$96,300 (bond) Food Safety: $188,468 Reduction of Campylobacter jejuni on Poultry by Low Temperature Treatments, a new project with approved funding of $66,293 (general)/$2,500 (bond) Application of HOP (High Oxidation Potential) Water to Replace Chlorine for Disinfection of Poultry and Fresh Juice, a new project with approved funding of $80,559 (general)/$19,500 (bond) Isolation and Characterization of Potential Microbial Competitors of Foodborne Pathogens for Use on Fresh and Minimally Processed Produce, a new project with approved funding of $41,616 (general)/$42,000 (bond) In addition, $400,000 in special bond funds were allocated for Ammonia Refrigeration Training. FoodPAC-Funded Facilities Update FoodPAC has approved funding support for two major university infrastructure projects: the construction of a Food Processing Technology Research Building at Georgia Tech and renovations to the Food Science Building at The University of Georgia. The Steering Committee received updates on the two initiatives at its April 15 meeting. The proposed Food Processing Technology Research Building at Georgia Tech will be a world-class research center for collaborative food processing technology development, academic research, and public interaction, and will house research laboratories, office spaces, and conference facilities. The facility will be located in the newly created North Avenue Research Campus on the southwest corner of the main campus. A preliminary planning document has been put together outlining the basic building plan for the 45,000-sq. ft. facility. A June 2001 completion date is currently anticipated. Georgia Tech is now in the middle of a fund-raising campaign to attract industry matching funds to the State of Georgia and Georgia Tech committed investments. The UGA Food Science Building project is part of a three-phase program already underway. Phase 1 (architectural planning for the renovation of the first floor) is complete, and renovation work is underway. The renovated floor will house three separate pilot plants: cooked foods processing, fresh fruits and vegetables processing, and raw meats/poultry/seafood processing. Offices for outreach personnel will also be added. Phases 2 and 3 are next on the drawing boards. Phase 2 of the project will add approximately 20,000 sq. ft. to the existing building (three floors at about 6,600 sq. ft. each) and will provide room for growth of outreach activities and for targeted research initiatives. Phase 3 will focus on renovation of teaching, research, and office spaces on the second and third floors of the building.

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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