UGA Today

Andress receives national award for excellence in extension

November 26, 2012

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Denise Horton

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Elizabeth Andress

Elizabeth Andress

Professor of Foods and Nutrition

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Athens, Ga. - Elizabeth Andress, a professor of foods and nutrition in the University of Georgia College of Family and Consumer Sciences, has been named the 2012 recipient of the National Award for Excellence in Extension for her long-term success in combining research and education in food safety.

Andress, co-author of the U.S. Department of Agriculture's "Complete Guide to Home Canning," is project director for the National Center for Home Food Processing and Preservation. She also served as an editor of the past two editions of "So Easy to Preserve" as well as co-producer of a video series by the same name, both of which provide step-by-step instructions on preserving a variety of foods.

"The committee was obviously impressed with the nationally renowned work that you have done in food safety/food preservation," said James Trapp, associate director of the Oklahoma Cooperative Extension Service and chair of the awards committee, in a letter to Andress. "Your use of the electronic media to reach thousands of participants was also well noted."

Andress, who has secured more than $5 million in grants for her programs and research, has served as a technical consultant to the U.S. Customs Service regarding food packaging and has served on the Georgia Department of Human Resources Advisory Committee for Implementation of New Food Service Regulations.

She coordinates statewide delivery of the ServSafe food handler manager certification and staff programs and supports a variety of consumer food safety educational programs and 4-H project work. Andress teaches undergraduate courses and mentors graduate students in the field of food preservation and safety in addition to providing in-service training to Cooperative Extension educators in other states.

Andress earned a bachelor's degree from Albright College in Reading, Pa.; a master's degree from Virginia Polytechnic Institute and State College; and a doctorate in food science from Pennsylvania State University.