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University of Florida

UF/IFAS professor receives USDA grant to help small food businesses

Topic(s): Agriculture, Announcements, Departments, Extension, Families and Consumers, Food Safety, IFAS, Uncategorized
Soohyoun Ahn. Assistant Professor. Food Science and Human Nutrition.

Soohyoun Ahn. Assistant Professor. Food Science and Human Nutrition.

GAINESVILLE, Fla. – A University of Florida Institute of Food and Agricultural Sciences professor has been awarded part of a $4.7 million grant from the U.S. Department of Agriculture (USDA) to continue her food safety outreach programs.

The grant, through the USDA’s National Institute of Food and Agriculture (NIFA), will be used for safety education, training and technical assistance projects for producers who are impacted by the new food safety guidelines established by the Food and Drug Administration (FDA) under the Food Safety Modernization Act. The grants, made available through NIFA’s Food Safety Outreach Program, will assist owners and operators of small to mid-sized farms, beginning farmers, socially-disadvantaged farmers, small processors, small fresh fruit and vegetable wholesalers, food hubs, farmers markets and others.

“Providing food safety training for small farm owners and food processors is critically important to the health of consumers,” said NIFA Director Sonny Ramaswamy. “Outreach, training and technical support are essential to the successful implementation of the Food Safety Modernization Act.”

Soohyoun Ahn, an assistant professor in food safety in the UF/IFAS food science and nutrition department, will receive $163,284 to continue her programs that help Floridians enter the food business. Ahn, who also has a UF/IFAS Extension appointment, is leading the food entrepreneurship extension program as the coordinator, and has delivered food safety education throughout the state to those who want to sell products at farmers markets, or who want to open their own food businesses in Florida.

“With the passage of the Food Safety Modernization Act, it is critical to those who want to enter the food business that they understand all of the rules and regulations, and which ones apply to them,” Ahn said. “Consequently, we work with beginning and early-stage, small-sized food businesses including cottage food industry to make sure they understand basic principles, the importance of identifying potential hazards and how to develop appropriate control measures.”

The next food entrepreneurship workshop, which will include additional food safety training, will be offered in Apr 2017.

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By: Beverly James, 352-273-3566, beverlymjames@ufl.edu

Source: Soo Ahn, 352-294-3909, sahn82@ufl.edu

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