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Volume 8 | Issue 6 | May-June 2004

FoodPAC Announces FY 2005 Research Program

The Steering Committee recently made final project selections for the FY 2005 Research Program. A total of 16 projects were approved for funding, including 6 in the Process and Product Competitiveness technical area, 5 in Environmental, and 5 in Food Safety and Health. Approved funds totaled $1,352,776 (this amount includes $1,052,776 in general funds and $300,000 in bond funds). The 16 projects (grouped under their respective technical areas) and their respective total funding amounts (general and bond) are as follows:

Process and Product Competitiveness

Non-contact Core Temperature Monitoring of Cooked Meat Products (Continuation Project)
P.I.: John Stewart, Georgia Tech
FY 2005 Funding: $142,581

Portion Process Control of Pork, Beef, and Chicken Production Processing (New Project)
P.I.: Wayne Daley, Georgia Tech
FY 2005 Funding: $97,904

Robotic Packing of Trays (New Project)
P.I.: Gary McMurray, Georgia Tech
FY 2005 Funding: $121,839

Automatic Detection of Tray Pack Integrity (Continuation Project)
P.I.: Wayne Daley, Georgia Tech
FY 2005 Funding: $105,718

A Technical and Economic Evaluation of Alternative Methods for Extending the Shelf Life of Fresh Pecans (New Project)
P.I.: John McKissick, UGA
FY 2005 Funding: $53,471

Exploration of the Use of Membranes in the Storage of Fresh Fruits and Vegetables (New Project)
Co-P.I.s: William Koros, Georgia Tech; John McKissick, UGA
FY 2005 Funding: $49,444

Environmental

Enhanced Odor and VOC Removal from Rendering Emissions (New Project)
P.I.: James Kastner, UGA
FY 2005 Funding: $124,788

Selection of Quarternary Ammonium Sanitizer Chemistries for Improved DAF Flocculent Performance, Skimmings Quality and Biosolids Management (Continuation Project)
P.I.: Spyros Pavlostathis, Georgia Tech
FY 2005 Funding: $77,063

Combustion of Poultry Fat for Plant Heat and Steam (New Project)
P.I.: Thomas Adams, UGA
FY 2005 Funding: $42,252

Poultry Chiller Water Recycling by Microfiltration and Disinfection (New Project)
P.I.: Rakesh Singh, UGA
FY 2005 Funding: $67,221

The Development of Uses for Eggshells as an Alternative to Landfill (New Project)
P.I.: Jeffrey Hsieh, Georgia Tech
FY 2005 Funding: $33,735

Food Safety and Health

Competitive Exclusion Bacteria Treatment to Control Listeria monocytogenes in the Environment of a Ready-to-Eat Poultry Processing Plant (Continuation Project)
P.I.: Michael Doyle, UGA
FY 2005 Funding: $97,181

Overline Imaging System for Detecting Foreign Object Material on Food Processing Lines (New Project)
P.I.: John Stewart, Georgia Tech
FY 2005 Funding: $66,931

Evaluation of Chlorine Dioxide as a Sanitizer for Fresh-Cut Produce (Continuation Project)
P.I.: Larry Beuchat, UGA
FY 2005 Funding: $78,499

Pilot-Scale, Pre-Commercial Production of Nutraceuticals from Georgia Commodities (Continuation Project)
P.I.: R. Dixon Phillips, UGA
FY 2005 Funding: $127,237

Georgia-Grown Blueberries and Colon Cancer (New Project)
P.I.: Casimir Akoh, UGA
FY 2005 Funding: $66,912

 


safety conference

The National Safety Conference for the Poultry Industry will be held June 2-4, 2004, in picturesque Hilton Head Island, South Carolina, at the Marriott Beach & Golf Resort.

This unique conference provides a national forum for information transfer on safety management in the poultry industry. Presentation topics range from worker safety/ergonomics to plant safety/plant security to worker training.

The conference is co-sponsored by the Georgia Poultry Federation, National Chicken Council, National Turkey Federation, and Georgia Tech Research Institute. For more information, contact Kristi Spivey at (404) 894-3412 or e-mail kristi.spivey@gtri.gatech.edu.

 

Upcoming FoodPAC 2004 Deadlines

 

June 30: FY 2004 research projects completed

July 1: FY 2005 research projects begin

September 1: FY 2004 final project reports due

 

FoodFACTpeanut crop

Did You Know?
One of Georgia’s largest cash crops is peanuts. Georgia peanut farmers provide almost half of the U.S. peanut crop each year — worth $390 million in 2001.

Peanuts are unusual plants because they flower above ground but fruit underground. The shelled peanut is the seed, which is planted in April or May and grows into an oval-leafed plant about 18 inches tall. Peanuts are harvested in September or October.

The peanut is actually not a nut at all. It is a legume. Perhaps that is why boiling peanuts (in the shell, in salt water), a cooking method typical of other beans, is so popular in the South.

About 75 percent of Georgia’s peanuts are used to make peanut butter. Americans eat about 2 million pounds of peanut butter and 1.6 million pounds of roasted peanuts every day.

Source: Georgia Agricultural Resources.

 

FY 04 annual reportFY 2003-2004 Report to Industry Now Available

FoodPAC’s Fiscal Year 2003-2004 Report to Industry is now available. The report gives an overview of the Traditional Industries Program for Food Processing, provides the FoodPAC committee leadership listing and calender of events, and highlights the research results of 15 projects conducted during FY 2003 as well as activity plans for FY 2004. The report is available to all members of Georgia’s food processing industry.

To receive a copy, contact Kristi Spivey at (404) 894-3412 or e-mail kristi.spivey@gtri.gatech.edu. The report can also be downloaded in PDF format.

 

 

FoodPAC Contact Information

Steering Committee

Chairman
David Lee, D.L. Lee & Sons Inc., (912) 632-4406

Vice Chairman
Lee Bonecutter, Excel Corporation, (770) 252-5017

Executive Coordinator
Gary Black, Georgia Agribusiness Council, (706) 336-6830

Environmental Technical Committee

Chairman
Reggie Prime, Coca-Cola Enterprises Inc., (770) 989-3144

University Coordinator
Dale Threadgill, The University of Georgia, (706) 542-1653

Food Safety Technical Committee

Chairman
Bob Lauxen, Keystone Foods, (256) 964-1086

University Coordinator
Michael Doyle, The University of Georgia, (770) 228-7284

Process & Product Competitiveness Technical Committee

Chairman
John Leszczynski, Thinkage, (678) 574-3041

University Coordinator
Craig Wyvill, Georgia Tech, (404) 894-3412


The Food Chain is a publication of the Food Processing Advisory Council and is produced bimonthly by Georgia Tech's Food Processing Technology Division, Atlanta, Georgia 30332-0823
Angela Colar, Editor - Phone: (404) 894-3412 - E-mail: angela.colar@gtri.gatech.edu