Recorded Webinar - Current Science and Practice in Food Preservation

About the Presenter

Elizabeth Andress is a food safety specialist with Georgia Cooperative Extension and is a Professor in the Department of Foods and Nutrition. Her Extension programs in food safety and quality include home food preservation and foodservice sanitation. She has been the Director of the National Center for Home Food Processing and Preservation (NCHFP) for almost 20 years. She is also a co-author and lead contact for the USDA Complete Guide to Home Canning and the University of Georgia’s So Easy to Preserve book and videos. Dr. Andress has been awarded the National Excellence in Extension Award from USDA and the Association of Public and Land-Grant Universities (APLU), the Outstanding Engagement Award from the Board on Human Sciences with the national association for land-grant universities (NASULGC), and the Walter B. Hill and D.W. Brooks awards for outreach work at the University of Georgia.

About the Session
Activity and interest in home food preservation has hit a recent "high" during the pandemic. This webinar will focus on USDA and the Cooperative Extension System (CES) role in science-based recommendations and these agencies have more than a century of recognition as the leading sources for research-based consumer recommendations. The Internet and commercial bookshelves are full of non-science based, non-validated sharing of personal experiences in home food preservation. Much of this advice is even hazardous. Professional educators need to stay up to date on USDA recommendations and nationwide CES activities and resources for educational programming. The multi-state National Center for Home Food Preservation (NCHFP) project, based at the University of Georgia, has conducted  applied research and developed resources for 15 years.


Participants will:
  1. Improve understanding of USDA-sponsored research and publishing activities in home food preservation.
  2. Improve understanding of the National Center for Home Food Preservation and ability to access available Extension resources.
  3. Improve skills in translating science-based methods in food preservation to effective messaging for consumers.
  4. Increase ability to analyze food safety risks in the changing marketplace of home canning appliances and consumer shared practices.

Professional Development Unit (PDU):  1 CFCS, 1 CNWE

REMINDER: You can download this Webinar event to your calendar after you register. All webinars start at 4 PM EDT/EST.

Live & Recorded Webinars are a member benefit!

AAFCS Professional, Emeritus, AHE New Grad & Student Members attend for FREE!

Seating is limited, so reserve your spot today! Members: To access registration and the live webinar, you must already be logged in to your MyAAFCS account.

Want to attend for free?  
Click here to join AAFCS!