The science behind what we eat

Cold brew coffee’s smooth taste, rich flavor and low acidity have made this trendy drink a global favorite no matter the weather. New research from the University of Georgia shows that it is also the perfect playground for foodborne pathogens. Angela Parra, a graduate research assistant at the Center for Food Safety, is working with Professor Henk Den Bakker to study this exact subject on the UGA Griffin campus.

Internationally renowned scientists, preeminent philosophers and poets and influential leaders in government, higher education and several other fields will visit the University of Georgia this semester as part of the Signature Lecture Series. Speakers include two Nobel Prize-winning scientists, the director of the Federal Bureau of Investigation and an acclaimed poet and Pulitzer Prize finalist.