Georgia’s 2013 budget includes $3.5 million to construct a long-awaited facility where University of Georgia food scientists in Griffin, Ga., will help businesses launch new food products and processes.The UGA College of Agricultural and Environmental Sciences and the Griffin-Spalding County Development Authority have been seeking funds for the project since 2005. The university and the authority will each add $1 million to the construction fund.Food PIC buildingThe funds will be combined to construct a dedicated Food Product Innovation and Commercialization building on the UGA campus in Griffin, Ga. Food PIC is a partnership between small-food-business entrepreneurs, the UGA College of Agricultural and Environmental Sciences and the Griffin-Spalding County community. “We work directly with food companies and entrepreneurs to develop new products and processes, to improve their profitability and to create jobs in Georgia,” said Dick Phillips, the UGA food scientist who leads the Food PIC project.Phillips and his colleagues currently work under tight conditions and have even had to keep some of their equipment in storage due to lack of space. “The new building will house a pilot plant and laboratory spaces for cold temperature work, wet processing and dry processing, as well as quality control labs,” he said. “It will supplement but not replace existing laboratories in the (food science building) on the Griffin campus.”Only one in SoutheastThe Food PIC project at UGA will be the only one of its kind in the Southeast and was created in response to the high failure rate — 80 percent — of new food products, Phillips said. Rakesh Singh, head of the UGA Department of Food Science and Technology, said the new facility would give food companies a stronger start. “Small companies can come to Griffin and establish their businesses in-house with support from UGA faculty,” Singh said. “(Then they would) reach a stage where they would be ready to open their own businesses or expand existing product lines.”At the Food PIC facility, new business owners will be guided in product development, packaging, food safety, consumer acceptance and marketing, Singh said.The Food PIC staff includes engineers, chemists, microbiologists, consumer sensory scientists and research chefs both from within the university and private industry. Experts from several areas assist“We also work with specialists in other disciplines including economists in the UGA Center of Agribusiness and Economic Development,” Phillips said. “We also work closely with the Georgia Center for Innovation for Agribusiness who match the direct costs of approved projects up to 50 percent.” Singh saw a similar project to fruition while working at Purdue University. Programs like Food PIC help smaller companies, farmers and entrepreneurs produce niche products, offer customized services and target specialty markets.For years, Singh said, Georgia farmers have grown and sold bulk commodities. Then a processor converts their crops into high-value products and reaps the profits.”The Food PIC program and the incubator facility would help Georgia farmers take advantage of niche markets the megacompanies can’t serve efficiently,” Singh said. “Our growers ought to produce niche products and not bulk commodities. They can’t compete with megacompanies in selling what those large companies sell globally.”Helping companies in U.S. and abroadUGA Food PIC projects include finding ways to isolate natural antioxidants and antimicrobials from Georgia blueberries and muscadines, Phillips said.“We are currently proposing to extend that work as well as to assist Georgia-based makers of confections, sauces and ethnic food products,” Phillips said. “We have investigated improved drying technologies for Georgia’s rabbiteye blueberries and are assisting an entrepreneur in making frozen desserts using Georgia fruits.”Food PIC scientists have also helped international companies develop new products, like a grain-based milk alternative the staff developed with a Belgium company. In addition to gaining funding for a new building, the Food PIC Center recently added more technical help to its staff and will soon hire a project manager. “We hope to also add additional faculty positions to replace retiring members, so we can sustain and expand our program,” said Phillips who is retired from UGA and currently working under a hire-back program. For more on the Food PIC, see the project’s website at www.caes.uga.edu/center/foodpic/.
Advertisement Sean KearnsMonday 20 Apr 2020 5:06 pmShare this article via facebookShare this article via twitterShare this article via messengerShare this with Share this article via emailShare this article via flipboardCopy link160Shares Gabriel Martinelli has been a bright light for Arsenal this term (Picture: Getty)Former Arsenal captain Cesc Fabregas admits he’d love to play alongside Gunners forward Gabriel Martinelli.The teenager signed for the club last summer in a £6million deal from Ituano and has been one of the club’s few positives this term, scoring ten goals in 26 appearances for the Gunners,With doubt hanging over Pierre-Emerick Aubameyang’s future, Arsenal can take heart from the fact that they have one of the most promising youngsters in Europe in their squad and Martinelli is already attracting attention from Barcelona and Real Madrid.Fabregas was once the wonderkid in north London and the Spaniard knows all about carrying the burden of expectation at Arsenal.ADVERTISEMENT One of the toughest question Iâve seen around here…. what about you guys? Highbury was so so special… But The Emirates felt like home straight away. https://t.co/05EXbgPTop— Cesc FÃ bregas Soler (@cesc4official) April 20, 2020‘One of the toughest questions i’ve seen around here,’ said Fabregas.‘Highbury was so so special…but the Emirates felt like home straight away’.MORE: Paul Scholes agrees with Marcus Rashford on his best position for Manchester United Fabregas spent seven years at the Emirates (Picture: Getty)The midfielder is now at Monaco and during a Q&A on Twitter this afternoon, Fabregas was asked to name the Arsenal player that he’d like to play alongside.AdvertisementAdvertisementFabregas was in no doubt that the player was Martinelli. Fabregas spent seven years in north London and was made club captain before a £34m move to Barcelona in 2011.The Spaniard was a hugely popular figure in north London and stuck with the club through their difficult move between Highbury and the Emirates.Fabregas was asked which stadium he preferred and the midfielder admits he thought Highbury was ‘special. Cesc Fabregas admits he’d love to play with Arsenal star Gabriel Martinelli Martinelli https://t.co/wzlMAy3qc8— Cesc FÃ bregas Soler (@cesc4official) April 20, 2020 Comment Advertisement
“He is a confidence-type player and you know what strikers are like, if they get one goal, sometimes they get two, three, four goals, so hopefully.” Palace boss Tony Pulis was a disappointed man as he left St James’ Park, claiming his side should have had a free-kick seconds before Cisse struck, and that the goal had come after stoppage time had elapsed. Pulis said: “The disappointing this is, if you look at the video, we thought we should have had a free-kick outside their box with a minute to go – well, there was 20 seconds to go – and then they come down and they score, which is over time. “In the first half, he (referee Lee Probert) played, I think, a minute and 40 seconds over time and the second half, I think it’s 3.40 when they score the goal. “The fourth official said it was time when (Mike) Williamson actually handballed it – if he handballed it – so from them going down the bottom, I think it was 40 seconds.” Pardew watched the game via a video-link from the club’s training ground, but Carver spoke to him minutes after the final whistle. He said: “He’s the manager, he is just doing it from seven or eight miles away. But he is pleased. “I think he is coming to the stadium later on, because I think his ban finished when the ball went into the back of the net, so he is coming later on to have a chat and I will have a beer with him.” The Senegal international struck with his first goal since January 4 and just his second of the season in the Barclays Premier League when he dispatched substitute Hatem Ben Arfa’s 94th-minute cross in front of owner Mike Ashley. Cisse, who passed up two good opportunities during last weekend’s 1-0 defeat at Fulham, had earlier been denied three times by Palace keeper Julian Speroni and missed his kick from point-blank range seconds before his big chance arrived. Carver, deputising for the banned Alan Pardew at the post-match press conference, said: “When Hatem came inside, I thought he was going to shoot, but he had the sense to stick it on Papiss’ head and he probably took the hardest chance, because it came quickly. “Of all the chances he had today, he guided it past the goalkeeper, and there’s nobody more pleased for him than me. “Last week, we didn’t create a great deal, but the two chances fell to Papiss. I said after the game last week how hard he does work on the training ground to put that right, and he certainly did that today. “He’s not going missing, he’s not hiding and sometimes you can when you are lacking in confidence.” Newcastle left it desperately late to claim a victory they probably deserved after being thwarted repeatedly by Speroni while squandering a series of other opportunities. On another day, Cisse might have left with the matchball, but ultimately, his injury-time header claimed the spoils in the nick of time. Cheick Tiote had rattled the crossbar two minutes earlier with the Magpies engaged in an all-out assault on the Palace goal, but the woodwork had previously saved them after Yannick Bolasie’s 56th-minute shot had evaded keeper Tim Krul. Asked if the goal might belatedly kick-start Cisse’s season, Carver said: “You’d like to think so. There are only eight games left, so if he goes on a run from now until the end of the season, he’ll have had a good season, I think. Newcastle assistant manager John Carver has backed striker Papiss Cisse to embark on a scoring run after heading the Magpies to a last-gasp victory over Crystal Palace. Press Association
GUYANESE Seventh Degree Black Belt Karate Master, Shihan Jeffrey Wong, Vice Chairman and Senior Instructor of the Guyana Karate College, has just returned from Paramaribo, Suriname where he had travelled to grade more than 70 students of the Suriname Karate College.Shihan Wong who last November obtained the rank of Schichi Dan or 7th Dan and as a consequence attained the title of Karate Master, undertook this as his first official international assignment since being elevated to this prestigious martial arts position.He was accompanied to and assisted by William Grant, a black belt Karateka who is also Special Assistant to Kancho Frank Woon-a-Tai Chairman and Chief Instructor of the world karate umbrella organisation, the International Karate Diagaku, that is headquartered in Toronto, Canada.Master Wong examined and graded all of the students who were eligible to undertake the examinations ranging from 10th kyu or white belts all the way to 1st kyu or brown belt. He was impressed with the standard of the students there.As with many martial arts, a belt system is used in Shotokan Karate to show the progress and proficiency of students. Belts are earned through their proven dedication to training in combination with an examination (grading).Students’ progress moves from Novice (White Belt) through the coloured Kyu grades (9th to 1st Kyu) to Black Belt (1st Dan). Learning Karate is unlimited and 1st Dan Black Belt is only the first in a series of Black Belt grades. Students (karatekas) become eligible to grade providing they have fulfilled all technical requirements, have held a current IKD passport and have appropriate permission from their Senseis.The Suriname Karate College Chief Instructor Gayendra ‘Penny’ Jaipersaud has indicated his commitment to teaching students to maintain the high level set by the International Karate Diagaku and to ensuring that individuals can achieve their Karate ambitions to the fullest extent.As the most widely practised style, Shotokan is considered a traditional and influential form of karate do.