A University of Georgia degree is closer than you think.

The University of Georgia Griffin Campus, originally established as the Georgia Experiment Station in 1888, has played an integral role in the development of modern agriculture. While the campus is mostly known for its groundbreaking advancements in agricultural and environmental sciences, UGA-Griffin began offering degree-completion programs in 2005. Students at UGA-Griffin enjoy low student-to-faculty ratios, and many students are able to take advantage of on-campus work and directed research opportunities so that they can gain real-world work experience while earning their University of Georgia degree.

UGA-Griffin also hosts the Office of Continuing Education, which provides innovative lifelong learning opportunities through its programs. In addition, Continuing Ed offers youth and community outreach programs, as well as conference space for other meetings and special events.

Contact us for more information about academic programs or for other general inquiries.

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Inaugural Dawg Dash 5K and 1-mile Fun Run/Walk 

Posted on
Wednesday, October 23, 2019
Image of 2019 Dawg Dash logo

Saturday November 16th 2019 will mark the Inaugural Dawg Dash 5K and 1-mile Fun Run/Walk.  

Open to everyone and all fitness levels are welcome.

Proceeds will benefit the Griffin-Spalding County Way and the University of Georgia Griffin Campus.

Medals awarded for 1st and 2nd Place Overall as well as 1st Place in each age category.

First 200 participants to pre-register will receive a T-shirt

Pre-Registration - $20.00 per run/walker (Open until November 13th)

Same-day registration - $25.00 per run/walker 

Register online: https://dawgdash2019.eventbrite.com

If you would like a paper registration form or would like to volunteer, please contact Beth Horne @ bhorne@uga.edu or call 770-228-7214

Download the 2019 Dawg Dash flyer here

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Interim Assistant Provost named for UGA Griffin Campus

Posted on
Friday, October 4, 2019
Photo of Dr. David Buntin

We are pleased to announce that Dr. G. David Buntin, a dedicated member of the UGA faculty, has been named Interim Assistant Provost and Campus Director at the UGA Griffin campus, effective Nov. 1. He succeeds Dr. Lew Hunnicutt, who has been named the president of Nash Community College in Rocky Mount, North Carolina.  Dr. Hunnicutt has made several contributions to the UGA Griffin campus, including increasing graduate enrollment, elevating private support, and strengthening partnerships with the local community. I hope that you will join us in thanking him for his leadership at UGA-Griffin and congratulating him on his new leadership role.  Dr. Buntin is a professor of entomology in the College of Agricultural and Environmental Sciences, and his research and extension activities focus on integrated pest management. He has been an active member of several committees at both the college and university level, and we appreciate his willingness to lead UGA-Griffin during this transition period.

 

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Dan Suiter to lead programming at UGA Center for Urban Agriculture

Posted on
Tuesday, September 10, 2019
Photo of Dr. Daniel Suiter

University of Georgia Department of Entomology Professor Dan Suiter has been named the chair of the UGA Center for Urban Agriculture Faculty Advisory Committee.

Suiter’s appointment will enhance the programming aspect of the center, according to Laura Perry Johnson, associate dean for UGA Cooperative Extension in the College of Agricultural and Environmental Sciences (CAES). Suiter will work closely with center Director Sheldon Hammond, who will continue to oversee the business and personnel administration functions of the center.

Based on the UGA Griffin campus, the Center for Urban Agriculture supports UGA Extension’s urban programs by providing county agent training programs, tools and resources; communicating the latest research-based urban agriculture advice through newsletters, articles, alerts, publications, videos and social media; organizing new initiatives; collaborating on interdisciplinary projects and research; advancing and updating current program training materials; and administering multiyear programs and projects.

“Our state continues to have population growth and most of that is in the nine largest counties in Georgia. Issues and problems associated with this urban growth come in many forms and cross many disciplines and departments,” Perry Johnson said. “Dan will work to build diverse teams around urban issues and coordinate programming efforts related to urban programs and projects.”

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Beuchat, Diez honored by International Association for Food Protection

Posted on
Wednesday, August 7, 2019
Photo of Dr. Diez (left) and Dr. Beuchat (right)

Two University of Georgia College of Agricultural and Environmental Sciences food scientists have been presented awards of excellence from the International Association for Food Protection (IAFP). Distinguished Research Professor Emeritus Larry Beuchat and Professor Francisco Diez were recognized at the association’s annual meeting held July 21–24 in Louisville, Kentucky.

Beuchat received the Maurice Weber Laboratorian Award in recognition of his outstanding contributions in the laboratory. The award also honors his commitment to the development of innovative and practical analytical approaches in support of food safety.

He joined the Department of Food Science and Technology on the UGA Griffin campus in 1972 and has since published five books and 530 refereed scientific journal articles.

Beuchat is a world authority on the microbiology of fruits, vegetables, nuts and legumes; methods for detecting yeasts, molds and pathogenic bacteria in foods; metabolic injury of bacteria and fungi; relationships of water activity to microbial growth; antimicrobial compounds in foods; fermented foods; thermal resistance of mold ascospores; and food preservatives.

Most of Beuchat’s research at the UGA Center for Food Safety in Griffin focuses on how food safety issues relate to foods of plant origin.

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Scientists at UGA search for ways to control pathogens on wheat berries

Posted on
Wednesday, August 7, 2019
Photo of various bags of flour on a grocery store shelf

Consumers have long been warned against the hazards of eating raw cookie dough. As more cases of foodborne illness are linked to contaminated wheat flour, University of Georgia food safety experts are touting the risk in a louder, more forceful voice, while searching for ways to eliminate foodborne pathogens on wheat products.

In wheat-related cases, the common carriers of the pathogens are cookie dough, cake batter and raw wheat flour. The most recent outbreak started in May and was linked to wheat flour contaminated with E. coli 026 bacteria. Three brands of contaminated all-purpose flour were found at grocery stores in eight states, to date. So far, 21 cases of E. coli 026 infections have been reported.

In 2005, 26 cases in the U.S. were linked to cake-batter ice cream and in 2008 a cluster of cases in New Zealand were connected to an uncooked baking mixture. In all of these cases, the pathogen was Salmonella. In 2009, an E. coli O157:H7 outbreak resulted from consumption of raw cookie dough.

“In the past, the reason we warned people not to eat cookie dough was not because of the flour, but because of the raw eggs,” said Francisco Diez, director of the UGA Center for Food Safety located on the university’s campus in Griffin, Georgia. “The two main pathogens linked to wheat products are Salmonella and E. coli.”

Diez says these cases could have been prevented if the flour had not been consumed raw.

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