Live from the Lab CAES News
Live from the Lab
This fall the University of Georgia College of Agricultural and Environmental Sciences is opening the labs of some its most distinguished researchers to students and science fans across the state. 
The research team, led by University of Georgia's Steven Stice and Augusta University's Nasrul Hoda, created a treatment called CAES News
Georgia Bio Awards
Two of five Georgia Bio Awards presented last month to University of Georgia faculty were programs either in or affiliated with the University of Georgia College of Agricultural and Environmental Sciences (CAES).
The research team, led by University of Georgia's Steven Stice and Augusta University's Nasrul Hoda, created a treatment called CAES News
CAES Recognition
The National Academy of Inventors (NAI) has named Steven Stice, Georgia Research Alliance Eminent Scholar and director of the UGA Regenerative Bioscience Center, to the 2017 class of NAI Fellows.
Associate Professor Franklin West (left) and Emily Baker working with induced pluripotent stem cells generated from a patient's own somatic cells. CAES News
New Stroke Model
It is well-known in the medical field that the pig brain shares certain physiological and anatomical similarities with the human brain. So similar are the two that researchers at the University of Georgia’s Regenerative Bioscience Center have developed the first U.S. pig model for stroke treatments...
The only way to know that beef is truly cooked is by checking its temperature with a thermometer. The U.S. Department of Agriculture recommends cooking all whole-muscle cuts of beef to a minimum of 145 degrees Fahrenheit and all ground beef products and enhanced or blade-tenderized products to a minimum of 160 F. CAES News
Grilling Safety
It’s football season, and tailgating before a game is a traditional part of the experience. Unfortunately, grilling your favorite cut of beef means increasing the potential for foodborne illness due to improper handling of food. These reminders from the University of Georgia Meat Science and Technology Center will provide you with grilling skills to keep foodborne illness far from your fall tailgating get-togethers.
Steers graze on sorghum-sudangrass hybrid forage at the UGA Eatonton Beef Research Unit as part of a 2014 study on grass-finished beef forages. CAES News
Grazing School 2017
A two-day Advanced Grazing School, hosted by University of Georgia Cooperative Extension specialists Sept. 19-20, will provide a deeper understanding of grazing systems to those in attendance.