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Volume
7, Issue 5 :: March-April 2003
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Technical Committees
to Select FY 2004 Research Agenda
FoodPAC’s FY 2004 Call for Program Proposals received 39 submissions. The submitted
proposals were divided among FoodPAC’s three research focus areas as follows: 19
Process and Product Competitiveness, 10 Environmental, and 10 Food Safety. These
proposals request funding totaling $3,465,306. FoodPAC’s leadership hopes to receive
$1 million in research funds and $300,000 in equipment bonds for the FY 2004 research
program. (As of this writing, the General Assembly had yet to approve the FY 2004
budget.)
In order to select projects for the FY 2004 research program, FoodPAC’s three Technical
Committees began meeting separately in mid-March to rate and prioritize the proposals.
During the selection process, each Technical Committee compares the proposals for
their responsiveness to the Proposal Call. Committee members also hear oral presentations
from each research proposal leader. These oral presentations are designed to explain
the thrust of the proposed research as well as update the committee on previous work
done in the proposed area.
The Technical Committees then give each proposal a numerical rating using a 20-point
criteria scheme (10 points for Technical Merit, 5 points for Collaboration, and 5
points for Funding). After each proposal is rated, the committees rank order the
submissions (by overall score) and put together a final recommendation on their selections
for the Steering Committee.
The Steering Committee will meet in mid-May to review, adjust, and approve the FY
2004 Research Agenda. All proposal submitters will be notified of the final selections
by early June. |
FoodPAC Welcomes
New Members
FoodPAC welcomes the following individuals who have volunteered their time and expertise
to serve as members of the Food Processing Advisory Council.
Steering Committee
Drew Ambose, Savannah Shellfish
Skip Chandler, Publix Supermarkets
Mark Howard, Mayfield Dairy
Mike Rickman, Ingredient Solutions
Environmental Technical
Committee
Jerry Hancock, Flowers Bakeries
Sam Mason, General Mills
Liz Philpot, Southern Company Services
Food Safety Technical Committee
Sandy Bishop, Wayne Farms
Trey Burmester, Naturally Fresh
Pulmane Chanthanasinh, Ken’s Foods
Tom Childers, Chick-fil-A
Veny Gapud, Popeyes Chicken & Biscuits
Allen Haas, Golden State Foods
Hamsa Thota, Innovation Business Development
Process & Product Competitiveness
Technical Committee
Steve Carr, Georgia Power Company
Howard Hydrick, Flowers Bakeries
John Leszczynski, Thinkage
Ray Lower, Earthgrains
Pat Monahan, Rich-SeaPak Corporation
Ron Wilson, Interstate Brands
David Williams, Georgia Southern University (replaces Jimmy Solomon as University
Advisor) |
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MARK
YOUR CALENDARS NOW!
2003
Safety Workshop
for the Poultry Industry
June 4-6, 2003
Savannah, Georgia
Come
and experience the Southern charm of historic Savannah while attending the best safety-related
poultry event of the year.
The 2003 Safety Workshop
for the Poultry Industry will be held at the Savannah Marriott Riverfront Hotel,
located on the picturesque Savannah River and just steps away from historic, cobblestone-lined
River Street, with its many shops, taverns, and restaurants.
This unique workshop provides a national forum for information transfer on safety
management in the Poultry Industry. Come and join other plant and corporate safety
personnel as you listen to speakers representing industry, government, and academia.
Topics range from OSHA regulatory updates and process safety and risk management
programs to the changing picture of ergonomics.
To receive a detailed brochure with complete registration information send an email
to kristi.spivey@gtri.gatech.edu or call (404) 894-3412.
Co-sponsored by the Georgia Tech Research Institute, Georgia Poultry Federation,
National Chicken Council, and National Turkey Federation.
Located on the Historic
Riverfront connected to world-famous River Street via the Riverwalk, the Savannah
Marriott Riverfront Hotel is within easy walking distance of the Historic District
where guests can enjoy the beautiful squares, historic house museums, and antique
shops.
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FY 2002-2003
Report to Industry Now Available
FoodPAC’s Fiscal Year 2002-2003 Report to Industry is now available. The report gives
an overview of the Traditional Industries Program, provides the FoodPAC organizational
chart and calendar of events, and highlights the research results of 18 projects
conducted during FY 2002 as well as activity plans for FY 2003. The report is available
to all members of Georgia’s food processing industry, and can be obtained by calling
Kristi Spivey at (404) 894-3412 or email kristi.spivey@gtri.gatech.edu;
The report can also be viewed or downloaded online by clicking here |
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2003
FoodPAC Calendar: Upcoming Deadlines
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March
3-28, 2003
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Technical Committees
meet separately to review FY 2004 proposals, hear researchers’ presentations, and
prioritize submissions by focus area |
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March
14-April 4, 2003
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Steering Committee meets
to review, April 4, 2003 adjust, and approve FY 2004 research program |
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April
7, 2003
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FY 2004 research program
announced |
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June
30, 2003
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FY 2003 research projects
completed |
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July
1, 2003
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FY 2004 research projects
begin |
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September
1, 2003
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FY 2003 final project
reports due |
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Foodfact
Did You
Know?
Corn is more widely grown than any other Georgia crop. Each county has some corn
acreage. Yields were low until 1948 when hybrids better adapted to Southern growing
conditions were developed. In 2000, 32.1
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million bushels of corn
were harvested from 300,000 acres. The average yield was 107 bushels per acre, with
the value of crop production coming to $64.2 million.
Corn can be eaten right off the cob or used in many different dishes. The corn’s
crunch and sweet taste make it one of America’s all-time favorite vegetables. No
matter how you prepare your corn, it’s low in fat, very low in sodium, cholesterol
free, and a good source of vitamin C.
Some dishes that include the delicious vegetable are creamed corn, corn soup, succotash,
corn chowder, corn soufflé, and grits.
Sweet corn is a warm-weather crop, well suited for Georgia’s climate. Georgia corn
is available from May through mid-September.
In 2001, the farmgate value for corn was $78.6 million, followed by sweet corn at
$51.2 million.
Source: Georgia Agriculture Resources. |
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Remember…submit
comments and story ideas to
Angela Colar, Editor at (404) 894-3412 or angela.colar@gtri.gatech.edu
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