GAINESVILLE, Fla. — The way people get cooking advice has changed a lot over the years, due in no small part to the Internet, said Heidi Copeland, family and consumer sciences agent with the University of Florida Institute of Food and Agricultural Sciences Extension Leon County.
“Before the Internet, people often took to calling their local Extension office for culinary advice, especially during the frenzy of holiday cooking,” Copeland said. “Fortunately, people still come to family and consumer sciences agents like myself to get answers to their culinary questions.”
“Folks are frequently concerned about baking,” Copeland said. “Many often wonder why their product isn’t turning out.”
Copeland has these tips for avoiding common baking blunders:
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GAINESVILLE, Fla. — With the holidays approaching, you want the turkey and stuffing – or whatever you’re preparing – to be safe to eat, and consume again as leftovers. To help you, a University of Florida Institute of Food and Agricultural Sciences food expert gives tips to make your culinary delights safe.
Amy Simonne, a professor in family, youth and community sciences at UF/IFAS and a nationally recognized food safety expert, says you should keep in mind many food-safety tips, including the following:
- The safe internal temperature for turkey and other poultry is 165°.
- Cook stuffing and turkey separately.
- Understand that while you may get cooking advice from television, you should research multiple sources for these tips to ensure you get all the accurate information you need.
- Avoid eating raw dough.Simonne also advises against washing any raw meat or turkey. “It is not recommended because it causes more contamination in your kitchen,” she said. “Minimize handling those products in the kitchen before cooking.”
GAINESVILLE, Fla. — Between work, school and afterschool activities, finding time for a homemade meal can be a challenge for many families. But mealtime is more than just a chance to hear about one another’s day. According to University of Florida Institute of Food and Agricultural Sciences experts, sharing food around the dinner table also helps us feel more connected, make healthier choices and save money along the way.
UF/IFAS Extension is encouraging families, friends and coworkers to experience the benefits of “dining in” by share a meal together on Dec. 3 for National Dine In Day, an initiative started three years ago by the American Association of Family and Consumer Sciences (AAFCS).
“Family and consumer sciences is all about helping people live more healthful lives through the relationships we nurture, the food we eat, and the money we spend and save,” said Michael Gutter, associate dean for UF/IFAS Extension and 4-H youth development, families and communities program leader. “The family meal is at the center of all of these choices.”
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GAINESVILLE, Fla. — Most people learn how to cook and safely handle food from their parents. Then they pass along their food knowledge and behaviors – right or wrong – from generation to generation. This cycle may prevent young people from learning all they can about food safety, a new University of Florida Institute of Food and Agricultural Sciences study shows.
But the UF/IFAS researcher leading the study says the findings present teachable moments. Joy Rumble and her research colleagues suggest more interactive and online instruction in food safety procedures, supplemented by social media outreach.
The real issue, as Rumble found in her newly published study, is that few Floridians bother to find out the safest ways to prevent food-borne illnesses.
And it’s not that they don’t care, said Rumble, an assistant professor in agricultural education and communication. “They’ve just never had a reason to care. They don’t know they are doing something wrong, or they’ve never knowingly gotten sick from something they made.”
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.
UF/IFAS photo by Tyler Jones
Who: Florida residents are encouraged to prepare and eat a nutritious meal in the company of family, friends or coworkers in honor of Dine In Day, a national program facilitated by family and consumer science agents with the University of Florida Institute of Food and Agricultural Sciences Extension. Family and consumer sciences agents work throughout the state to deliver programs on nutrition, health and wellness, and money management to Floridians.
What: Though most people know that family meals are important, finding time to sit down and share a meal together can be a challenge. Dine In Day promotes the importance of homemade, group meals in fostering family and community relationships, encouraging healthy diets and stretching food dollars.
Individuals, families and groups can pledge to dine in on Dine In Day at http://www.aafcs.org/FCSday/commitment.html.
Diners can also participate on social media by sharing photos and using the hashtags #FCSdayFL and #healthyfamselfie.
GAINESVILLE, Fla. — University of Florida Institute of Food and Agricultural Sciences faculty will be sharing their expertise on the theme of Florida’s animal agriculture at the 39th annual Sunbelt Ag Expo — the largest agricultural expo in the southeast.
About 80,000 people are expected to attend the expo, held Oct. 18 to 20 in Moultrie, Georgia.
“Our experts in UF/IFAS Extension are thrilled to represent our programs, and we are proud to participate in such an important event. It is a great opportunity to meet others who are as passionate about agriculture as we are,” said Nick Place, dean of UF/IFAS Extension.
Visitors come to the expo to learn about the latest agricultural research, technology and marketing tools, according to the expo web site.
At the permanent UF/IFAS building, displays and exhibits will tell the story of Florida’s animal industries, starting with the resources that go into raising animals and ending with the safe preparation of animal proteins. In addition, attendees can hear presentations on livestock forages and poisonous plants by UF/IFAS researchers in the expo’s Beef Barn, or head over to the pond section to learn more about Florida’s fisheries.
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GAINESVILLE, Fla. — A University of Florida Institute of Food and Agricultural Sciences researcher and his colleagues are far more certain now that a new biological treatment could prevent dairy cattle from getting uterine diseases, which might improve food safety for people.
That’s because Kwang Cheol “KC” Jeong, an assistant professor in the UF/IFAS animal sciences department and Klibs Galvao, an associate professor in the UF College of Veterinary Medicine, and their team conducted their experiments in the lab the first time. This time, they went into the field.
Jeong, who’s also affiliated with UF’s Emerging Pathogens Institute, studied uterine illnesses because they can make cows infertile, lower milk production and because those maladies are often linked to bacteria.
Gainesville, Fla.— Do you have a passion for cooking and want to invest your ideas in a home-based food business? The University of Florida Institute of Food and Agricultural Sciences Extension offers helpful information at the “Understanding Florida Cottage Food Law” workshop from 8:30 a.m. to 3:30 p.m., on Oct. 10.
Anyone who is interested in running his/her own cottage food operation in Florida can attend the one-day workshop at the Straughn IFAS Extension Professional Development Center, 2142 Shealy Drive, Gainesville, Fla., 32611.
The “Understanding Florida Cottage Food Law” workshop will provide participants with general information on food safety and quality, product development, and regulatory requirements for Florida cottage food operation.
The registration fee for the course is $75 (If registered by Sep 30th, the fee will be $60). Registration includes course materials, lunch, coffee breaks and certificate of completion. Register at http://uf-cottage-food.eventbrite.com
For more information, contact Dr. Soo Ahn at email@example.com or 352-294-3909.
By: Beverly James, 352-273-3566, firstname.lastname@example.org
Source: Soo Ahn, 352-294-3909, email@example.com
GAINESVILLE, Fla. — People with too much iron in their bodies can develop serious illnesses. So University of Florida Institute of Food and Agricultural Sciences researcher James Collins plans to use a $2.5 million grant to begin to regulate iron absorption in the intestines.
Intestinal iron absorption is important because humans have no way to excrete excess iron. This inability to get rid of excess iron can create a condition known as “iron overload.” It can lead to cardiac issues, cancer, diabetes and a slew of other illnesses, Collins said.
People with genetic iron-overload disorders, or hemochromatosis, could eventually benefit from the research that Collins and his team will conduct.