GAINESVILLE, Fla. — As 2015 starts to wind down, world-renowned food scientists at the University of Florida Institute of Food and Agricultural Sciences are already predicting trends for 2016. As they do, here are some hints as to what you can expect see in grocery stores and on your dinner table:
Total sensory foods – Smart food manufacturers now appreciate that flavor and aroma alone are not enough for many consumers, and that visual and textural stimuli are also important to the consumer. Foods incorporating innovative approaches to a blending of sensory attributes will likely win the consumers’ dollar. Scientific studies show that people shown a picture of a high-calorie food, such as pizza or pastry before experiencing an unfamiliar taste will find that taste more enjoyable than if they were shown a picture of a low-calorie food, such as watermelon or green beans. Thus, the appearance of a food is a critical part of the eating experience. Doug Archer, 352-392-1784, email@example.com.
Decline of grilling – Grilling has been the go-to way of cooking red meats and poultry, but newly re-kindled concerns about the safety of red meats and meats and poultry cooked in conditions that may char or add smoke may cause consumers to return to recipes that call for baking in the good old oven. A contributor to this trend is the explosion of recipe sharing on social media for mixed meat and vegetable meals prepared easily in the oven. Doug Archer, 352-392-1784, firstname.lastname@example.org.
JAY, Fla. –The University of Florida’s West Florida Research and Education Center will join forces with the Bay Area Food Bank, Waterfront Rescue Mission and the Guy Thompson Community Center to feed 700 local families during National Farm to City Week, Nov. 20 to 26.
Farm to City Week is a national effort to increase the public’s knowledge and appreciation for agriculture. The week of Thanksgiving, meals will be distributed to 400 needy families in Santa Rosa County and 300 families in Escambia County.
“This food will provide these families with a healthy meal this Thanksgiving holiday,” said Wes Wood, center director of the UF/IFAS West Florida REC. “We want to feed these families and teach folks in our community about the economic, environmental and societal benefits of agriculture.”
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OXFORD, Fla. — Maureen McCoy has always gardened and enjoys knowing where her food comes from and exactly what is used to grow it. And that’s why she signed up for a plot in the University of Florida’s Institute of Food and Agricultural Sciences and United Church of Christ’s Community Garden.
“There are no words for the peace of watering your garden and gathering the bounty you have grown,” said McCoy.
More than 40 gardeners currently have plots in the church’s raised-beds on four acres of land that was once a pasture. It cost UF/IFAS and the church about $5,000 to build the beds out of pressure-treated 2x6s and 4x4s and install irrigation from the church’s well. Mulch for pathways was donated by Sumter County. In addition, leftover soil was donated by Speedling in Bushnell. (more …)
GAINESVILLE, Fla. — For some, Thanksgiving means more than gobbling turkey and watching football. It’s the season of giving thanks and giving back to the community.
Many faculty, staff and students at the University of Florida Institute of Food and Agricultural Sciences go the extra mile to help others during the holiday.
Here are some examples:
- The UF Field and Fork Food Pantry opened in August and offers members of the UF community healthy, nutritious food free of charge to anyone with a valid UF ID. In support of the pantry, the J. Wayne Reitz Union will serve as a donation location through Nov. 23. To donate food, go to the Reitz Union’s 1st floor Information Desk near the Career Resource Center. Acceptable donations include non-perishables such as canned vegetables, canned/dried fruits, soups, peanut butter and hot or cold breakfast cereals. All food drive proceeds will benefit both the Field and Fork Food Pantry and the Bread of the Mighty Food Bank. Contact Kevin Florez at KevinF@union.ufl.edu. The pantry is at 564 Newell Drive, just south of the Marston Science Library and behind the McCarty D and Food Science and Human Nutrition buildings on the UF campus in Gainesville.
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LAKE WALES, Fla. — At Roosevelt Academy, horticulture teacher Ray Cruze’s class is growing enough vegetables to sell to local restaurants and at a local market, in part thanks to a partnership between Bok Tower Gardens and the University of Florida’s Institute of Food and Agricultural Sciences.
The partnership between the state’s preeminent land-grant university and the historic garden officially launched in January, and now schools are busy planting vegetables after receiving grants, and residents are learning how to organize their own community gardens. (more …)
GAINESVILLE, Fla. — You’re about to feast, give thanks, watch football and, maybe, take a nap. But as you head into the Thanksgiving holiday, how do you make sure you’re preparing your food properly and, then after dinner, how to you ensure your food stays safe to eat?
Amy Simonne, a University of Florida Institute of Food and Agricultural Sciences professor of food safety and quality, said although there are few clear-cut answers, she offers some situations and suggestions:
- If the turkey, stuffing and gravy or other perishable foods are left out at room temperature longer than two hours or for one hour when the temperature is above 90 degrees, the Food Safety Inspection Service of the U.S. Department (USDA/FSIS) recommends you discard them.
- After you’ve cooked and served the meal, when turkey, stuffing or gravy are not left between 40 and 140 degrees, you can divide the products into small portions and keep them in the refrigerator for three to four days or in the freezer for two to six months. This recommendation also comes from the USDA/FSIS. For more information, click on: http://1.usa.gov/1uKfrNl.
GAINESVILLE, Fla. — Researchers at the University of Florida Institute of Food and Agricultural Sciences will address production constraints for organic strawberry producers, thanks to a new $2 million federal grant.
The grant comes from the Organic Research and Extension Initiative (OREI) program, which is administered by the National Institute of Food and Agriculture, a division of the U.S. Department of Agriculture.
The research focuses on strawberry production systems, rather than just one part of the production process, said Mickie Swisher, associate professor of sustainable agriculture in the UF/IFAS Department of Family, Youth and Community Sciences.
“Controlling weeds is a significant cost for all strawberry producers, not just organic producers,” Swisher said. “The project examines the effectiveness of cover crops as a supplementary weed management technique, used in conjunction with plastic mulch.”
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FT. PIERCE, Fla. — Nearly 20 years ago, University of Florida Extension Agent and Master Gardener Anita Neal dreamed of a farmer’s market in downtown Ft. Pierce, overlooking the Indian River. She envisioned a place where residents could buy locally grown fruits and vegetables and talk with experts from UF’s Institute of Food and Agricultural Sciences.
That market recently was named one of the five best in the nation by American Farmland Trust’s Farmers’ Market Celebration. (more …)
GAINESVILLE, Fla. — This year, anyone involved in gardening or agriculture and gardening-related industries and education can “come home” to Gainesville as the University of Florida introduces Agriculture and Gardening Day for Homecoming weekend.
UF Athletics and UF’s Institute of Food and Agricultural Sciences are hosting the event that revolves around the game between the Gators and the Vanderbilt Commodores, which kicks off at noon, Nov. 7.
“Florida’s agricultural, gardening and related food industries add $140 billion to our economy and employ nearly 300,000 people,” said Jack Payne, UF senior vice president for agriculture and natural resources. “The industry is second only to tourism in Florida, and this is a great way to honor and recognize those who work so hard to put food on our tables and plants and flowers in our yards. We welcome back to Gainesville those who make agriculture and gardening part of their daily lives, and we look forward to their camaraderie.”
GAINESVILLE, Fla. — Halloween comes around once a year, but for Holly Ober, a researcher with the University of Florida Institute of Food and Agricultural Science, an interest in a bat found nowhere else in the world but South Florida is a year-round opportunity to study the unique mammal.
The Florida Bonneted bat, one of the rarest species in the world, nestles in tree cavities, palms, and buildings in only a few counties in the state. The largest bat in Florida, its ears point forward over its eyes, and its fur ranges in color from brown to gray, said Ober, associate professor in the Department Wildlife Ecology Conservation, who works out of the UF/IFAS North Florida Research and Education Center in Quincy.
“The Florida Bonneted bat was listed as federally endangered in 2013 and since then interest has grown considerably,” Ober said. “We don’t even know the exact geographic distribution or what type of habitat the bat occurs in. We do know this bat can only be found in south Florida.”