Elizabeth L. Andress, Ph.D. Professor, Foods and Nutrition ...August 2019, Short Vita, Elizabeth L. Andress, p. 2 of 30 August 1981 to Graduate Assistant and Extension Research Associate

Vita

Elizabeth L. Andress, Ph.D. Professor, Foods and Nutrition and Extension Food Safety Specialist

Walter Barnard Hill Distinguished Public Service Fellow Assignment: 88% Extension, 12% Instruction

1. ACADEMIC HISTORY

Education Ph.D., 1987 The Pennsylvania State University Food Science M.S., 1979 Virginia Polytechnic Institute & State Univ. Family & Child Dev. A.B., 1976 Albright College Home Economics (w/ Educ.) Certifications: (1) ServSafe® Certified Instructor and Registered Proctor. National Restaurant Association

Educational Foundation. 2008, 2013, 2016, 2019. (2) ServSafe® Manager's Certification, National Restaurant Association Educational

Foundation. 1997; 2004; 2008; 2013, 2018. (3) Certified HACCP Manager, NEHA (National Environmental Health Association) in

conjunction with Prometrics testing. 2010. (4) FDA-FPI Better Process Control School. Supervisor certificate. Low-Acid and Acidified

Foods. 1982. Academic Positions and Other Professional Employment: July 2004 to present Professor and Extension Food Safety Specialist Department of Foods and Nutrition, CFACS, University of Georgia. July 2010 to Interim Director of Family and Consumer Sciences Extension December 2011 February 1997 to Associate Professor and Extension Food Safety Specialist June 2004 Department of Foods and Nutrition, CFACS, University of Georgia.

June 1994 to Extension Leader - Food, Nutrition and Health January 1997 Associate Professor and Extension Food Safety Specialist Cooperative Extension Service, CAES and Department of Foods and Nutrition, CFACS, University of Georgia. November 1991 to National Program Leader - Food Science May 1994 Extension Service, USDA, Washington, DC. Chair, Extension Food Safety and Quality Initiative March 1989 to Assistant Professor and Extension Foods Specialist November 1991 Cooperative Extension Service, University of Georgia. December 1986 to Assistant Professor February 1989 Extension Specialist in Foods and Nutrition Home Economics, IFAS, University of Florida.

August 2019, Short Vita, Elizabeth L. Andress, p. 2 of 30

August 1981 to Graduate Assistant and Extension Research Associate December 1986 Department of Food Science, The Pennsylvania State University. July 1978 to Extension Home Economist August 1981 Cooperative Extension Service, Penn State University, Lawrence Co. 2. RESIDENT INSTRUCTION A. Courses Taught: Fall 2018 FDNS 6640E. Food Sanitation and Safety. Department of Foods and

Nutrition. 3 semester credits. Completely online. Fall, 2018 FDNS 4640. Food Sanitation and Safety. Department of Foods and

Nutrition. 3 semester credits. Face-to-face. Fall, 1995 - 2017 FDNS 4640/6640. Food Sanitation and Safety. Department of

Foods and Nutrition. 3 semester credits. Fall semesters, and spring 1999. Face to face. (Did not teach Fall 2010 and 2011, while I was Interim Director of FACS Extension; however, I supervised a Graduate Assistant teaching the class those semesters.)

Fall 2013 FYOS1001. Food Safety in the News. 1 semester credit. Fall 2011, 2012 FYOS1001. The Science and Techniques of Preserving Food at

Home. 1 semester credit. Spring 2009 FDNS 3010, Special Topics: Food Safety in Foodservice. and 2010 1 semester credit. Maymester, 2007 FDNS 3010. Principles of Processing and Preserving Food and 2008 at Home. 3 semester credits. Various FDNS 7000, 7300, 8580, 9000 as graduate student advisees

register. These are M.S. or Ph.D. research, thesis writing and special topics in proposal writing.

B. Academic Advising: Dr. Andress has served as major advisor to 8 M.S. and 1 Ph.D. student. She has served

on 12 other M.S. committees and 8 other Ph.D. committees. Dr. Andress has also supervised three undergraduate research projects, all of which have

supported her Extension food preservation program. Dr. Andress has supervised 3 graduate student dietetic internships, 1 graduate public

health internship, and 1 undergraduate student dietetic internship. C. Instructor Evaluations: Dr. Andress has had a 10-12% instruction appointment since June 1994. Average scores

for each of the 8 instructor evaluation elements required by the College of Family and Consumer Sciences have been 4.6-5 in the last 5 years.

Representative comments from open-ended questions asked as part of teaching

evaluations for FDNS 4640/6640 (last 5 years) follow:


List two things you believe were done particularly well in the teaching of this course.

• Dr. Andress is an excellent teacher. Her assignments are relevant to the topic and quite helpful in understanding the material. She knows the topic extremely well and her knowledge and insight made the class very informative.

• Great use of visuals (pictures, charts and graphs). Great lecturer who has a passion for what she teaches. I enjoyed coming to her class, because she had a fun and interesting way of teaching.

• I like how much experience you have in the content area! I love to hear/learn from first hand experiences/stories. • I really enjoyed the projects! I am a hands on learner and learned a great deal from the assignments/projects. I

am also really excited to be ServSafe certified! I really enjoyed this class and learned so much! The information will definitely be very useful in my future personal and professional life as a FACS educator. I will definitely recommend this class to others!!

• The assignments were very applicable and even a little fun! I enjoyed the opportunities for class discussion. The study guides were tremendously helpful. Visuals and tables were amazing. They really helped to understand complex ideas. Extra information added in the understanding of materials.

• Dr. Andress is very friendly and helpful. She wants all her students to understand the material and she facilitates this well.

• Projects to help us understand practical & real-life scenarios. • Dr. Andress really seemed excited to be teaching. I’ve only experienced this with a couple professors.

She really likes to teach and interact with students. She is very knowledgeable about this class’ information. I really did enjoy this class!

Comments from first presentation of FDNS 6640E in Fall 2019: What did the instructor do well in teaching this course?

• I really enjoyed having lectures incorporated into the course and enjoyed the course assignments as well. They really compliment the content of the course.

• The instructor gave a clear timetable on when assignments were due and important dates. • Explaining assignments and learning objectives • Communication was fantastic with the teacher • Very thorough! • Always willing to answer questions and provide feedback. • She was very professional, prompt in email responses, and knowledgeable.

D. Titles of Directed Theses/Dissertations:

1. Anne Elizabeth Welborne, M.S., FDNS. Thesis: Availability and Cost of Selected Foods

in Rural and Urban Georgia. September 1997. 2. Meenakshi Mahadevan. M.H.E., FDNS. Research Paper: Nutritional Status of the

Elderly in Georgia Personal Care Homes. Graduated Spring 1998. 3. Meera Ramesh. M.S., FDNS. Thesis: Food Handling and Dietary Practices in

Personal Care Homes in Georgia. May 1998. 4. Rebecca J. Pakola, M.S., FDNS Thesis: Heat Penetration Studies of Stewed Tomatoes

in 6, 8, and 17 Quart Household Pressure Retorts. December 2002. 5. Holly Haslam Garner, M.S., FDNS. Thesis: Food Safety Knowledge and Practices

Followed by Member Agencies of the Food Bank of Northeast Georgia. August 2004. 6. Lindsey L. Jordan, M.S., FDNS. Thesis: Thermal destruction of Listeria

monocytogenes in a partially-fermented dill pickle intended for refrigerator storage. August 2010.

7. Geetha Sivanandam, M.S., FDNS. Thesis: Evaluation and comparison of the sealing performance of three major types of jar lids available for home canning. December 2014.

8. Ellen K. Steinberg, Ph.D., FDNS. Dissertation: Statewide evaluation of foodservice worker health policies in Georgia: Can policies be enforced and compliance measured? December 2014.

9. Dorothy E. Dupree, M.S., FDNS. Thesis: Determination Of 5-Log Reduction Times In Escherichia coli O157:H7 And Lactobacillus Species In Cucumber Juice Medium With Varied Salt Treatments. August 2017.


3. SCHOLARLY ACTIVITIES A. Publications Asterisks denote level of peer review: ****Refereed, ***Significant national level peer review, **Multi-departmental peer review, *Departmental peer review 1. Books and Manuals Authored or Co-Authored:

*** Kuhn, G.D., Andress, E.L. and Dimick, T.S. (2015rev; 2009rev;1994rev; 1989rev; 1988). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539, USDA National Institute of Food and Agriculture. Prior to 1994: Washington, DC: U.S. Government Printing Office. 196 pp. For sale ($18) by Purdue University Extension on behalf of NIFA-USDA. Sole responsible author since 1994rev., in collaboration with USDA.

Also sold as: USDA. (2009; 1999). Complete Guide to Home Canning and Preserving, Second

Revised Edition. Mineola, NY: Dover Publications, Inc. 163 pp. *** Andress, E.L. and Oesterle, A.M. (2013rev; 2003). Judging Home Preserved Foods.

Athens, GA: National Center for Home Food Preservation, The University of Georgia. 105 pp.

** Andress, E.L., Foster, L., Bruschini, P. and Naglich, O. (2003rev;1997). Foodservice

Manual for Personal Care Home Providers. Athens, GA: Cooperative Extension Service, The University of Georgia. Discontinued.

2. Books and Manuals Edited or Co-Edited: *** Andress, E.L., ed. (2016). Preserve It and Serve It - A Children's Guide to Canning,

Freezing, Drying, Pickling and Preparing Snacks with Preserved Foods. Christian, K. and Harrison, J.A., authors. Athens, GA: National Center for Home Food Preservation. For sale product. Approximately 1200 sold. In addition to content editing, I paid for the publication (grant), oversaw production, was photographer for most of illustrations with Carolyn Ainslie, and am now responsible for all accounting, sales and distribution of this book.

*** Andress, E.L. and Harrison, J.A., eds. (2015rev;2014). PUT IT UP! Food Preservation

for Youth. Christian, K. A. and Barefoot, S., authors. Athens, GA: National Center for Home Food Processing and Preservation, UGA. nchfp.uga.edu/putitup.html

Leader’s Guide, 6 modules with both Beginning and Advanced hands-on lab lessons for teaching food preservation methods. Evaluation materials included. In addition to content editing throughout production, I paid for the publication (grant), oversaw production, coordinated the national advisory committee and peer review of it, and am now responsible for all marketing, distribution and inquiries related to this book.

*** Andress, E. L. and Harrison, J. A.,eds. (2014rev;2006rev;1999rev). So Easy to

Preserve, 6th ed. Athens, GA: Cooperative Extension Service, The University of Georgia. 388 pp. For sale product. Approximately 8,700 books sold in first year of latest edition; approximately 5,000 books sold each year since. I answer questions related to the content of this book almost daily, am solely responsible for its marketing, distribution, accounting and managing the reproduction and editing of it.


3. Chapters in Books: *** Andress, E. L., Clark, S. F. (2015). Our Own Food: From Canning Clubs to

Community Gardens. In S. Y. Nickols, & G. Kay (Eds.), Remaking Home Economics: Resourcefulness and Innovation in Changing Time. University of Georgia Press.

**** Andress, E. L. (1999). Canning: regulatory and safety considerations. In J.J. Francis

(Ed.), Encyclopedia of Food Science and Technology, 2nd edition (pp. 243-248). New York, NY: John Wiley and Sons, Inc.

*** Conley, S.D., Andress, E.L. and Tamplin, M.L. (1993). Appendix I. Safe Food

Handling for Optimum Nutrition. In Nutrition: Eating for Good Health, Agriculture Information Bulletin 685 (1993 Yearbook of Agriculture) (pp. 184-193). Washington, DC: U.S. U.S. Government Printing Office.

4. Journal Articles: **** Dupree, D., Burgess, B., Price, R., Andress, E. and Breidt, F. (2019). Effects of

sodium chloride or calcium chloride concentration on the growth and survival of Escherichia coli O157:H7 in model vegetable fermentations. Journal of Food Protection, 82(4), 570-578.

**** Breidt, F., Andress, E.L. and Ingham, B. (2018). Recommendations for for Designing

and Conducting Cold-fill Hold Challenge Studies for Acidified Food Product.s Food Protection Trends, 38(5), 322-328.

**** Willmore, P., Etzel, M., Andress, E. L., & Ingham, B. (2015). Home processing of acid

foods in atmospheric steam and boiling water canners. Food Protection Trends, 35(3), 150-160.

**** Kabahenda, M. K., Andress, E. L., Nickols, S. Y., Kabonesa, C., Mullis, R. M. (2014).

Promoting dietary diversity to improve child growth in less-resourced rural settings in Uganda. Journal of Human Nutrition and Dietetics, 27(s2), 143-151.

**** Andress, E.L., Nickols, S.Y., Peek, G.G., & Nickols-Richardson, S.M. (2011). Seeking

food security: Environmental factors influencing home food preservation and wellness, Part II: 1960-2010. Family & Consumer Sciences Research Journal, 39 (3), 233-245.

Best Paper in Foods and Nutrition in the Family & Consumer Sciences Research Journal for 2011.

**** Date, K. A., Fagan, R., Crossland, S., MacEachern, D., Pyper, B., Bokanyi, R., Houze,

Y., Andress, E. L., Tauxe, R. V. (2011). Three outbreaks of foodborne botulism caused by unsafe home-canning of vegetables — Ohio and Washington, 2008–2009. J. of Food Protection, 74(12), 2090-2096.

**** Nummer, B.A., Schaffner, D.W., Fraser, A.M., & Andress, E.L. (2011). Current food

safety issues of home-prepared vegetables and herbs stored in oil. Food Protection Trends, 31(6), 336-342.

**** Nickols, S.Y., Andress, E.L., Peek, G.G., & Nickols-Richardson, S.M. (2010). Seeking

food security: Environmental factors influencing home food preservation and wellness, Part I: 1910-1959. Family & Consumer Sciences Research Journal, 39 (2), 122-136. Best Paper in Foods and Nutrition in the Family & Consumer Sciences Research Journal for 2010.


**** Sellers, T., Andress, E., Fischer, J.G. and Johnson, M.A. (2006). Home food safety

program for the Georgia Older Americans Act nutrition program. J. of Nutrition for the Elderly, 26(1-2),103-122.

**** Kim, J.K., D’sa, E.M., Harrison, M.A., Harrison, J.A. and Andress, E.L. (2005).

Listeria monocytogenes survival in refrigerator dill pickles. J. Food Protection, 68, 2356-2361.

**** Nummer, B.A., Harrison, J.A., Harrison, M.A., Kendall, P., Sofos, J.N. and Andress,

E.L. (2004). Review of current research for home drying jerky meat. J. of Food Protection, 67(10), 2337-2341.

**** Quinn, M.E., Johnson, M.A., Andress, E.L. and McGinnis, P. (2003). Health

characteristics of elderly residents in personal care homes: dementia, possible early dementia, and no dementia. J. of Gerontological Nursing, 29(8), 16-23.

**** Andress, E. L. (1999). Safe food handling optimizes family nutrition. J. of Family

and Consumer Sciences, 91(1), 40-44. **** Quinn, M.E., Johnson, M.A., Andress, E.L., McGinnis, P. and Ramesh, M. (1999).

Health characteristics of elderly personal care home residents. J. of Advanced Nursing, 30(2), 410-417.

**** McWatters, K. H., Resurreccion, A.V.A., Fletcher, S.M., Andress, E.L. and Peisher,

A.V. (1997). Evaluation of the sensory quality of akara (fried cowpea paste) by teenage consumers. J. of Food Quality, 20(2), 117-125.

**** McWatters, K. H., Resurreccion, A.V.A., Fletcher, S.M., Peisher, A.V. and Andress,

E.L. (1993). Physical and sensory characteristics of akara (fried cowpea paste) made from whole and decorticated cowpeas (Vigna unguiculata). Lebensm.-Wiss. u.-Technol., 26,157-161.

5. Multimedia Publications *** Andress, E.L. and Hansen, J.P. (and previous web site administrator). (2001-

present). National Center for Home Food Preservation. In 2001, Dr. Andress began development of www.homefoodpreservation.com (http://nchfp.uga.edu). The site went public in April 2002 and monthly traffic continued to show increases each year through 2015. Dr. Andress coordinates and approves all content, authors or co-authors much of the content, and supervises a Web Site Administrator in this project. The NCHFP website currently has 0ver 900 HTML pages, 200 PDF and 32 slideshow files, 7 multimedia tools, a search engine, and an ‘Information Request’ form.

From November 2014 through October 2015 as an example of a high use year, the 1.92 million unique visitors viewed 4.78 million pages; 74% were new visitors. In the calendar year 2018, there were 1.1 million unique users with 1.6 million sessions and 3.125 million page views. (Google Analytics)

* Andress, E.L., since October 2015; Christian, K.A. and Andress, E.L. (2012-2015). Preserving Food at Home. Blog located at http://preservingfoodathome.com

* Hansen, J.P. & Andress, E.L. (2006-present). Extension ServSafe® Programs web

site. All teaching resources for Georgia Extension Agents, including organizational guides, slides for employee programs (developed at UGA by E. Andress in a previous year), evaluation forms, pre- and post-tests, logo, and important links to outside


resources. Published at http://www.fcs.uga.edu/extension_private/food-foodservice. Educator resources are all password-protected, however.

* Hansen, J.P. & Andress, E.L. (2005-present). So Easy to Preserve web site. Athens,

GA: University of Georgia. This site contains ordering information and descriptions of both the SETP book and video series. I maintain current ordering information and updated order forms. Published at http://setp.uga.edu

*** Andress, E.L. and Harrison, J.A. (2005). So Easy to Preserve. Series of 8

instructional videos. Athens, GA: Cooperative Extension, University of Georgia and National Center for Home Food Preservation. For-sale product, still popular. Being reprinted 2019.

6. Representative Bulletins or Circulars:

* Andress, E.L. & Harrison, J.A. (2017rev). Consumer’s Guide– Preparing an

Emergency Food Supply Series. Short Term Food Storage, FDNS-E34-2, Athens, GA: Cooperative Extension Service, The University of Georgia. 6 pp.

* Andress, E.L. & Harrison, J.A. (2017rev). Consumer’s Guide– Preparing an

Emergency Food Supply Series. Storing Water Supplies, FDNS-E34-3, Athens, GA: Cooperative Extension Service, The University of Georgia. 5 pp.

* Harrison, J.A. & Andress, E.L(2017rev). Consumer’s Guide– Preparing an Emergency

Food Supply Series. Long Term Food Storage, FDNS-E34-1, Athens, GA: Cooperative Extension Service, The University of Georgia. 5 pp.

* Christian, K., Ainslie, C., & Andress, E. L. (2015). Preserving Food: Canning Relishes

(FDNS-E-43-18). Athens, GA: Cooperative Extension, University of Georgia. 16 pp. Retrieved from http://www.fcs.uga.edu/docs/FDNS-E-43-18.pdf

* Andress, E. L., Harrison, J., & Christian, K. (2015 major revision). Preserving Food: Pickled Products (FDNS-E-43-7). Athens, GA: Cooperative Extension, University of Georgia. 12 pp. Retrieved from http://www.fcs.uga.edu/docs/FDNS-E-43-07.pdf

* Andress, E. L., & Harrison, J. (2015revision). Preserving Food: Canning Tomatoes and Tomato Products (FDNS-E-43-2). Athens, GA: Cooperative Extension, University of Georgia. 8 pp. Retrieved from http://www.fcs.uga.edu/docs/FDNS-E-43-02.pdf

* Andress, E. L., & Harrison, J. (2015revision ). Preserving Food: Uncooked Jams and Jellies (FDNS-E-43-9). Athens, GA: Cooperative Extension, University of Georgia. 2 pp. Retrieved from http://www.fcs.uga.edu/docs/FDNS-E-43-09.pdf

* Andress, E. L. (2014revision). Preserving Food: Using Boiling Water Canners. Athens, GA: Cooperative Extension, University of Georgia. FDNS-E-37-2. 2 pp.

* Andress, E. L. (2014revision). Preserving Food: Using Pressure Canners. Athens, GA:

Cooperative Extension, University of Georgia. FDNS-E-37-3. 4 pp. * Andress, E. L., Harrison, J. A. (2014rev). Preserving Food: Canning Fruit FDNS-E-43-

1. Athens, GA: Cooperative Extension, University of Georgia. 6 pp. www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-43-1.pdf

* Andress, E.L. & Harrison, J.A., eds. (2014rev). Preserving Food: Canning

Vegetables. Bulletin FDNS-E-43-3. Athens, GA: University of Georgia Cooperative Extension. 6 pp.


* Harrison, J.A.,& Andress, E.L., eds. (2013rev). Preserving Food: Jams and Jellies.

Bulletin FDNS-E-43-8. Athens, GA: University of Georgia Cooperative Extension. 6 pp. * Andress, E. L. (2011rev). Preserving Food: Processing Jams and Jellies. Athens, GA:

Cooperative Extension, University of Georgia. FDNS-E-37-1. 4 pp. * Andress, E.L. & D’sa, E.M. (2011rev). Preserving Food: Sensational Salsas. Athens,

GA: Cooperative Extension Service, The University of Georgia. FDNS-E-43-16 (English); FDNS-E-43-16SP (Spanish, 2005 only). 16 pp.

* Andress, E. L. & Harrison, J. A. (2011new). Food Storage for Safety and Quality.

Athens, GA: Cooperative Extension, University of Georgia. Bulletin FDNS-E-119. 16 pp.

* Andress, E. L. & Harrison, J. A. (2011rev). Preserving Food: Flavored Vinegars.

Athens, GA: Cooperative Extension, University of Georgia. FDNS-E-43-17. 4 pp. * Andress, E. L. & Harrison, J. A. (2011rev). Preserving Food: Freezing Prepared Foods.

Bulletin FDNS-E-43-14. Athens, GA: Cooperative Extension, University of Georgia. 12 pp.

* Harrison, J. A. & Andress, E. L. (2011rev). Preserving Food: What to Do if the Freezer

Stops. FDNS-E-43-6. Athens, GA: Cooperative Extension, University of Georgia. 2 pp. 19 Extension bulletins in Georgia and Florida prior to this time. 7. Abstracts (Last 10 years):

**** Breidt, F., Price, R., Burgess, B., Dupree, D., & Andress, E. L. (2017). Influence of

Nacl and Cacl2 on the growth and death of pathogenic Escherichia coli and lactic acid bacteria in cucumber brines. Poster, International Association for Food Protection Annual Meeting. Tampa, FL. Retrieved from https://iafp.confex.com/iafp/2017/webprogram/Paper14977.html

**** Andress, E. L., Christian, K. A., & Dupree, D. (2017). Developing a youth curriculum to teach home food processing to youth. Poster, IFT Annual Meeting and Food Expo. Las Vegas, NV: Institute of Food Technologists

**** Steinberg, E. K., & Andress, E. L. (2017). Statewide evaluation of compliance with foodservice worker health regulatory policies in Georgia. Oral presentation, American Public Health Association Annual Meeting & Expo. Atlanta, GA: American Public Health Association. Retrieved from https://apha.confex.com/apha/2017/meetingapp.cgi/Paper/389219

**** Andress, E. L., Sivanandam, G., Harrison, J., & Grossman, B. (2015). Evaluation and comparison of the sealing performance of three major types of jar lids available for home canning. Journal of Food Protection, 78 (Supplement A, 2015), 137. Retrieved from https://www.foodprotection.org/

*** Sivanandam, Geetha, Harrison, Judy, Grossman, Barbara, Andress, Elizabeth. (2014). Comparison of the sealing performance of three major types of jar lids available for home canning. Annual Meeting of the Georgia Nutrition Council. Georgia Nutrition Council, Athens, GA.


**** Ixta, P.F.V., Andress, E.L., Etzel, M. and Ingham, B. (2013). Comparative Study: Steam and Boiling Water Canners for Home Processing of High Acid Foods. Paper PI-89. Presented at International Association for Food Protection, Charlotte, NC. Abstract published at: https://www.foodprotection.org/downloads/library/2013-abstract-book.pdf

**** Date, K.A., Fagan, R., Crossland, S., MacEachern, D., Pyper, B., Bokanyi, R., Houze,

Y., Andress, E., & Tauxe, R.V. (2010). Three outbreaks of foodborne botulism caused by unsafe home-canning of vegetables — Ohio and Washington, 2008–2009. Infectious Diseases Society of America 48th Annual Meeting. Vancouver, British Columbia. October 21-24, 2010. Presentation 1053. October 23.

Abstract published at : http://idsa.confex.com/idsa/2010/webprogram/Paper2834.html

**** Andress, E.L., DSa, E.M., Harrison, J.A. and Harrison, M.A. (2009). Developing and

implementing a college-level course in home food preservation. Paper P1-104 [Abstract], International Association for Food Protection Annual Meeting Poster Abstract: IAFP, Des Moines, IA.

**** DSa, E.M., Andress, E.L., Harrison, J. and Harrison, M. (2009). Survey of home food dehydration and vacuum packaging practices in the United States. Paper 122-03 [Abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts: IFT, Chicago, IL.

**** D’Sa, E.M., Andress, E.L., Harrison, J.A. and Harrison, M.A. (2008). Survey of home

freezing practices in the U.S. Paper 005-01 [Abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts: IFT, Chicago, IL.

**** D’Sa, E.M., Andress, E.L. and Hansen, J.P. (2008). Home food preservation

education: Contemporizing a tradition through the use of the Internet. Paper P-1 [Abstract], Society for Nutrition Education Annual Meeting Poster Abstracts: SNE, Indianapolis, IN.

**** Andress, E.L., D’Sa, E.M., Harrison, J.A. and Harrison, M.A. (2008). Curriculum

development and pilot-testing for a home food preservation college-level course. Paper P-2 [Abstract], Society for Nutrition Education Annual Meeting Poster Abstracts: SNE, Indianapolis, IN.

**** Andress, E.L., D’Sa, E.M., Hansen, J.P., Harrison, J.A. and Harrison, M.A. (2008).

Promoting science-based home food preservation learning for adult consumers through the use of online educational tools. Paper P3-54 [Abstract], International Association for Food Protection Annual Meeting Poster Abstract: IAFP, Des Moines, IA.

36 authored or co-authored abstracts from professional association annual meetings

prior to this time. 8. Representative Factsheets:

* Andress, E. L. (2019rev). Logic Model: Georgians Will Preserve and Store Foods

Safely. Athens, GA: Cooperative Extension, University of Georgia. * Andress, E. L. (2019rev). Logic Model: Georgians Will Reduce Their Risk of Foodborne

Illness (Foodservice). Athens, GA: Cooperative Extension, University of Georgia. * Andress, E. L., & Christian, K. (2019rev). Burning Issue: Canning in Electric Multi-

Cookers. National Center for Home Food Preservation. Retrieved from http://nchp.uga.edu/


* Andress, E. L. (2018rev). Burning Issue: Using Atmospheric Steam Canners. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* Andress, E. L. (2018rev). Burning Issue: Canning on Smooth Cooktops. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

Andress, E.L and Ainslie, C. (2018). Orange Marmalade. Canning procedure from original research. https://nchfp.uga.edu/publications/nchfp/factsheets/orange_marmalade.pdf

* Andress, E. L. (2017). Burning Issue: Canning Your Own Salsa Recipe. National

Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* Andress, E.L., ed., for Nummer, B.A. and Andress, E.L. (2017rev). Resources for Starting Your Own Preserved Foods Business. Athens, GA: National Center for Home Food Preservation, University of Georgia. 4 pp.

* Andress, E. L., Christian, K. A. (2017rev). Burning Issue: Pre-Sterilizing Jars Before

Canning (pp. 1). Athens, GA: National Center for Home Food Preservation. nchfp.uga.edu/publications/nchfp/factsheets/sterilizing.html

* Andress, E. L. (2015). Burning Issue: Canning in Pressure Cookers. National Center

for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

Andress, E.L and Ainslie, C. (2015). Harvest Time Apple Relish. Canning procedure from original research.

https://nchfp.uga.edu/how/can_06/harvest_apple_relish.html Andress, E.L and Ainslie, C. (2015). Summer Squash Relish. Canning procedure from

original research. https://nchfp.uga.edu/publications/nchfp/factsheets/SumSquashRelish.pdf * Andress, E. L., & Christian, K. (2015). Burning Issue: Can acid foods be processed in

steam canners?. National Center for Home Food Preservation. Retrieved from http://http/nchfp.uga.edu

* Andress, E. L., & Christian, K. (2015rev). Burning Issue: Canning Homemade Soups. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* (Andress, E.L., ed.) Christian, K. (2015). Resources for Home Preserving Figs. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* (Andress, E.L., ed.) Christian, K. (2015). Resources for Home Preserving Okra. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* (Andress, E.L., ed.) Christian, K. (2015). Resources for Home Preserving Peaches. National Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/

* Andress, E. L., Christian, K. A. (2014). Burning Issue: Green Beans and Botulism (pp. 1). Athens, GA: National Center for Home Food Preservation. nchfp.uga.edu/publications/nchfp/factsheets/greenbeans.html

* Andress, E. L. (2013). Burning Issue: Acidifying Tomatoes When Canning. National

Center for Home Food Preservation. Retrieved from http://nchfp.uga.edu/


Andress, E. L. (2013). Preparing for Power Outages (pp. 1). Athens, GA: National Center for Home Food Preservation. Published at nchfp.uga.edu/tips/summer/power_outages.html

* Andress, E. L. and Ainslie, C. M. (2013). Choice Salsa. UGA Cooperative Extension

and National Center for Home Food Preservation. Canning procedure based on original research. Published at nchfp.uga.edu/publications/nchfp/factsheets/ChoiceSalsa_framedweb_Sept2013.pdf

* Andress, E. L. and Ainslie, C. M. (2013rev;2008). Using A Food Thermometer. FDNS-

E-128. Athens, GA: Cooperative Extension, University of Georgia. 2 pp. www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-128.pdf

Andress, E. L. and Christian, K. A. (2013). Resources for Home Preserving Venison

Athens, GA: National Center for Home Food Preservation. 2 pp. Published at nchfp.uga.edu/tips/fall/venison.html

* Harper, K. and Andress, E.L. (2013). Foodservice Update: A Followup to Your Recent

ServSafe® Training. Issue 1. Salmonella and produce. Resource for county agents to use with ServSafe course participants. Athens, GA: Cooperative Extension, University of Georgia. 4 pp.


ServSafe® Training. Issue 2. Norovirus. Resource for county agents to use with ServSafe course participants. Athens, GA: Cooperative Extension, University of Georgia. 4 pp.


ServSafe® Training. Issue 3. Listeriosis. Resource for county agents to use with ServSafe course participants. Athens, GA: Cooperative Extension, University of Georgia. 4 pp.


ServSafe® Training. Issue 4. Salmonella Typhi. Resource for county agents to use with ServSafe course participants. Athens, GA: Cooperative Extension, University of Georgia. 4 pp.

* Harrison, J. A. and Andress, E. L. (2013). Cooking Small Pieces of Chicken or Meat.

FDNS-E-128. Guidance for 4-H Foods Labs. Athens, GA: Cooperative Extension, University of Georgia. 3 pp. www.fcs.uga.edu/ext/pubs/fdns/FDNS-E-128.pdf

Andress, E. L. (2012). Apple are Peaking: Choose the Best Preservation Method.

National Center for Home Food Preservation. nchfp.uga.edu/tips/fall/apples.html * Andress, E. L. and Ainslie, C. M. (2012). Cranberry Sauce. UGA Cooperative

Extension and National Center for Home Food Preservation. Canning procedure based on original research. Published at nchfp.uga.edu/how/can_02/cran_sauce.html

* (Andress, E.L., writer) National Center for Home Food Preservation. (2011). Hot

Pepper Relish and Sweet Pepper Relish. Original home canning procedures. Athens, GA: University of Georgia, National Center for Home Food Preservation.

Andress, E.L. (2010rev; 2003rev; 1998). Pressure Canner Inspection. Form for

county agents to use in inspecting client pressure canners. Athens, GA: Cooperative Extension, University of Georgia. 1 pp.


Andress, E.L. (2009rev; 2007rev; 2003rev; 1998). Dial Gauge Inspection and

Accuracy. Form for county agents to use in assessing accuracy of client pressure canner gauges. Athens, GA: Cooperative Extension, University of Georgia. 1 pp.

* Andress, E.L. (2009). What’s the Story on Sushi? FDNS-E-89-94. Athens, GA:

Cooperative Extension, University of Georgia. 2 pp. * Andress, E.L. and Ainslie, C. (2009). Mailing Food Tips. FDNS-E-158. Cooperative

Extension, University of Georgia. Athens, GA. 2 pp. (Reviewed by 2 county agents) * (Andress, E.L., writer) National Center for Home Food Preservation. (2009).

Reduced sugar apple butter. Original home canning procedure. Athens, GA: University of Georgia, National Center for Home Food Preservation.

* Andress, E.L. (2008). Cabbage and Your Health. FDNS-E-89-70. Athens, GA:

Cooperative Extension, University of Georgia. 2 pp. * Andress, E.L. (2008). Be Safe with “Planned Over” Foods. FDNS-E-89-71. Athens,

GA: Cooperative Extension, University of Georgia. 2 pp. * Andress, E. L. (2008). Burning Issue: Canning Your Own Salsa Recipe. At

http://www.uga.edu/nchfp/publications/nchfp/factsheets/salsa.html * (Andress, E.L., writer) National Center for Home Food Preservation. (2008). Sweet

cherry topping; original home canning procedure. Athens, GA: University of Georgia, National Center for Home Food Preservation.

* (Andress, E.L. writer) National Center for Home Food Preservation. (2008). Peach

fruit topping; original home canning procedure. Athens, GA: University of Georgia, National Center for Home Food Preservation.

* (Andress, E.L., writer) National Center for Home Food Preservation. (2008). Dill

pickle relish; original home canning procedure. Athens, GA: University of Georgia, National Center for Home Food Preservation.

* (Andress, E.L., writer) National Center for Home Food Preservation. (2008). Fresh

dill cucumber relish; original home canning procedure. Athens, GA: University of Georgia, National Center for Home Food Preservation

* Andress, E.L. (2007rev). Using Pressure Canners, FDNS-E37-3. Athens, GA:

Cooperative Extension Service, The University of Georgia. 4 pp. ** Andress, E.L. and Dsa, E.M. (2006). Preserving a Harvest of Tomatillos. Athens, GA:

National Center for Home Food Preservation, University of Georgia. * Andress, E.L. (2005rev). Using Boiling Water Canners, FDNS-E37-2. Athens, GA:

Cooperative Extension Service, The University of Georgia. 2 pp. ** Dsa, E.M. and Andress, E.L. (2005). Backgrounder: Heat Processing of Home-

canned Foods. Athens, GA: National Center for Home Food Preservation, University of Georgia.

** Andress, E.L. and D’sa, E.M. (2002-2005). Athens, GA: National Center for Home

Food Preservation, University of Georgia. Factsheets with recommended methods for


preserving foods based on original research, 1-2 pp. each: 27 unique products, including thermal processes for pickled peppers and other vegetables, mango chutney and sauce, jicama relish, relishes and salsas. Bread and Butter Pickled Jicama No Sugar Added Cantaloupe Pickles Cantaloupe Pickles No Sugar Added Pickled Beets Cayenne Pepper Sauce No Sugar Added Sweet Pickle Slices Chayote and Jicama Slaw Peach Apple Salsa Chayote and Pear Relish Pickled Asparagus Cranberry Orange Chutney Pickled Baby Carrots Easy Hot Sauce Pickled Carrots Golden Pepper Jelly Pickled Jalapeno Rings Lemon Curd, Canned Pickled Pearl Onions Lemon Curd, Frozen Pickled Yellow Pepper Rings Mango Chutney Spicy Jicama Relish Mango Leather Spicy Cranberry Salsa Mango Salsa Tangy Tomatillo Relish Mango Sauce

9. Mass Media Dr. Andress regularly contributes to news writer interviews and writes some

Extension news releases for use by county agents. Representative: Ashlee Carter Thompson, CNET, on Instant Pot. April 4, 2018. Telephone Telephone

interview for article on safe home canning and electric pressure canners Rebecca Marxx, Taste online magazine. March 19, 2018. Telephone interview for

article on canning and botulism Earl Martin, Culinary Editor, Thermoworks (manufacturer of thermometers).

September 2018. Provided telephone interview and written answers and references regarding thermal process design for canning of foods

Alison Ashton, Contentkitchen.com, writing for PARADE magazine. June 6-7, 2018 Provided written answers and recipe review regarding pickling foods Lisa Prejean, Digital/Print Marketing Specialist, The Herald-Mail Company. May 18,

2018–June 1, 2018. Proovided telephone interview and written answers and references jams and jellies and use of NCHFP/UGA recipes in news article

Rachel Jackson, Website owner, EatOrToss.com. April 16, 2018–May 4, 2018.

Provided telephone interview and written answers and references regarding freezing of food, botulism, safety of garlic in oil, dating of food, shelf life of food.

Lucy M. Casale, Associate Editor, Eating Well Magazine. April 16, 2018–May 2, 2018 Provided technical review and editing recommendations for 3 iterations of a magazine

article on canning pickles. Carol Davis, Out Here magazine. February 16, 2018–February 22, 2018. 14 hours. Provided scientific/food safety review of a consumer's canned pickled green tomatoes

recipe and procedure for "Out There" magazine. As a result, I then followed up by addressing questions about our UGA recipe that the magazine will be using instead.


Laura Pazzaglia, Founder, Hip Pressure Cooking website. January 8, 2018–January 29, 2018. Provided food and canning safety review of a home canning trend for her article

Clint Thompson and Sharon Dowdy, CAES UGA Communications. October 19, 2018-November 14, 2018. 12 hours. Provided newspaper articles and photographs for CAES Holiday Packet of stories – turkey safety, safety with leftovers, freeze ahead dishes, frying turkey

UGA Cooperative Extension training Georgia's food industry on the importance of food

safety. December 16, 2015. Interviewer name: Phelps T (UGA) Following proper guidelines is key for safe pumpkin preserves. September 24, 2015.

Interviewer name: Lacuesta H (UGA) National Center for Home Food Preservation launches youth canning curriculum: "Put

it Up!" July 16, 2015. Interviewer name: Anderson S (UGA) UGA food safety expert: Proper food preparation can prevent botulism. April 30, 2015.

Interviewer name: Powell JC (UGA) Andress, E. L. (2015, invited). Be Safe and Secure When Canning. Farmers and

Consumers Market Bulletin, Georgia Department of Agriculture, 98, 6. Andress, E. L., Christian, K. A. (2014). In Cal Powell (Ed.), Holiday Gift Ideas for the

Home Food Preserver. nchfp.uga.edu/video/holiday_gift_ideas.html Andress, E. L., Christian, K. A. (2014). In Cal Powell (Ed.), Safe Canning for Your

Gifts. nchfp.uga.edu/video/safe_canning_gifts.html Andress, E. L., Christian, K. A. (2014). In Cal Powell (Ed.), Tips for Selecting Pressure

Canners. nchfp.uga.edu/video/pressure_canners.html WUGA Radio, Athens, GA Home food safety. Andress, Elizabeth L., Sorrow, April. July

1, 2014. WUGA Radio, Athens, GA Safe home canning and botulism. Andress, Elizabeth L.,

Sorrow, April. July 1, 2014. Andress, E.L. (2007-2008). 1 pp. articles (bi-monthly column) in Touch the Soil

magazine. The Pulse of Home Food Preservation. Jan. 2009. Home Food Preservation Taking on Momentum. Dec. 2008. Preserving Apples. Sept-Oct. 2008. Drying Vegetables. July-Aug. 2008. Drying Fruits. May-June. 2008. Choosing Food Preservation Methods. March-April. 2008. Winter Canning Can Be Fun. Jan-Feb. 2008. Freezing Prepared Foods. Nov-Dec. 2007. Pickles, Relishes and Salsas. Sept-Oct. 2007. Rescuing Food from Power Outages. July-Aug. 2007. Freezing Summer’s Bounty. May-June 2007. 2pp. Preserve Food This Summer. March-April 2007. 2 pp. Getting the Most from Fruits & Veggies. Jan-Feb. 2007.


B. Grants and Contracts Received (last 6 years: $4,489,864 total, $3,855,396 as Principal)

2011- National Center for Home Food Processing and Preservation. NIFA-USDA. 2016 October 1, 2011 – September 30, 2016. Role: Principal Investigator.

Collaboration with Dept. of Food Science & Technology, CAES-UGA. Funded: $535,725.

2011- Environmental Scan of Home Food Preservation Extension Programs. NIFA-USDA. 2013 June 1, 2011 – October 30, 2013. Role: Principal Investigator. Collaboration with

Dr. Karen Gehrt, Virginia Tech. Funded: $10,000. 2005- National Center for Home Food Processing and Preservation. CSREES- 2010 USDA. September 1, 2005 – August 30, 2010. Role: Principal Investigator.

Collaboration with Dept. of Food Science & Technology, CAES-UGA. Funded: $595,262.

2000- National Center for Home Food Processing and Preservation. CSREES- 2005 USDA. Role: Principal Investigator. 2000-2004. Collaboration with Dept. of Food

Science & Technology, CAES-UGA; Dept. of HACE, CFACS-UGA; Dept. of Food and Animal Science, Alabama A&M University; and, Dept. of Food Science, University of California-Davis. Funded:

September 15, 2003 - September 14, 2005: $ 538,812. September 15, 2002 - September 14, 2003: $ 538,812. September 15, 2001 - September 14, 2002: $ 538.812. September 15, 2000 - September 14, 2001: $ 539,648. 2002 An Integrated Approach to Identification of Problem Food Safety Behaviors and

Customized Educational Delivery for Improving Them: a Tri-state Project for SC, GA and NC. September 15, 2002 - September 14, 2005. Clemson University CES. Subcontract, with funds from CSREES-USDA. Role: Principal Investigator in Georgia. Collaboration also includes North Carolina State University. Funded for Georgia component: $143,049.

2002 Developing Nutrition Resources for Elderly Nutrition Programs, Community Care,

and Food Banks. USDA Food Stamp Nutrition Education Program, Georgia Department of Human Resources. October 2002 - September 2003. Role: Co-PI. Co-project director for leading on goal for improving food safety and healthy eating programs for Food Bank member agencies and clients. PI is Mary Ann Johnson, FDNS. $604,468 total

2000 Development of a Multi-level Food Safety Education Program for the Retail Food

Industry. North Carolina State University CES. Subcontract to multi-state grant from CSREES-USDA. September 1, 2000 - August 31, 2003. Role: Principal Investigator in Georgia; overall PI is Angela Fraser, NCSU. Funded for Georgia component: $135,276.

1999 National Center for Home Food Preservation. CSREES-USDA. September 15,

1999 - September 14, 2000. Role: Principal Investigator. Funded: $280,000. 1999 Food Safety and Quality Plan of Work Project. CSREES-USDA. September 1999 -

August 2000. Role: Co-Investigator. (Judy Harrison, PI) Funded: $30,000.


1994- Southern Appalachia Leadership Initiative on Cancer (SALIC). National 1998 Cancer Institute. Collaborative project of NC, SC and GA. PI and Lead State: Dr.

Barbara Garland, North Carolina State University. Role: Co-Principal Investigator, SALIC. Principal Investigator in GA. $323,045 for 4.8 years.

1998 Thermal Process Determination for Weck Home Canning Jars. Glashaus, Inc.

Role: Principal Investigator. $27,623. 1998 National Support and Coordination of CES Food Handler Education Program

(National Food Safety Database). Role: Principal Investigator. CSREES-USDA through subcontract from University of Florida. $8,000.

1998- Extension Education for Reducing the Risk of Foodborne Illness. CSREES- 1995 USDA. Role: Principal Investigator. Funded: 1998: $25,000; 1997: $25,000;

1996: $25,000; 1995: $25,000. 1997- Southern Appalachia Leadership Initiative on Cancer. Ga. Dept. of Human 1995 Resources. PI: Gail Hanula. Role: Co-Principal Investigator. Funded: 1997:

$6,956; 1996: $6,000; 1995: $7,800. 1997 Health and Nutrition Status of Elderly Personal Care Home Residents. Medical

College of Georgia. PI: Mary Ann Johnson and Mary Ellen Quinn. Role: Project Team Member. $9,998.

1997 Personal Care Home Meal Management Manual. National Extension Association of

Family and Consumer Sciences. PI: Lenette Foster (CEA-Cobb). Role: Team member and lead author on manual. $500.

1997 Food and Nutrition Program Grant. Food Stamp Program. Georgia Dept. Of

Human Resources. Food and nutrition education for food stamp and FS-eligible audiences. Provides county grants to develop and implement programming. Role for 1996-97: Principal Investigator. With JoAnn McCloud-Harrison, 1997 Coordinator; Mary Anne Pace-Nichols, Living Skills Committee Coordinator. $330,000.

1995 Fighting Hunger in Georgia. Philip Morris Companies, Inc. PI: Douglas Bachtel.

Role: Co-Principal Investigator. $35,000. 1995 A HAACP Approach to Training Food Handlers in Child and Elder Care

Environments. CSREES-USDA. Principle InvestigatorI: Dr. Judy Harrison. Role: Project Team Member. $27,423.

1994 National database of HACCP training materials and shortcourses offered. Funds

from the Food Safety and Inspection Service (FSIS)-USDA to the Extension Service-USDA. Role: wrote proposal and secured funds for ES to use in hiring a state Extension faculty member to develop database. $10,000.


C. Recognitions and Outstanding Achievements 2019 Chris Todd Outreach Program Award, CFACS. 2018 Post-Secondary Teacher of the Year, Georgia Association for Career and Technical

Education. 2018 Post-Secondary Teacher of the Year, Georgia Association of Teachers of Family

and Consumer Sciences. 2018 FACS 100 Honoree, CFACS-UGA. 2018 Community Partnership Award, Georgia Extension Association of Family and

Consumer Sciences. 2018 Excellence in Health Living Programming, 2018 Specialty Award for 4-H

Programming, Georgia Extension Association of 4-H Agents. 2017 Continued Excellence Award, National, Epsilon Sigma Phi. October. 2012 National Excellence in Extension Award, Association of Public Landgrant

Universities (APLU) and NIFA-USDA. 2007 Outstanding Engagement Award, Board on Human Sciences, National Association

of State Universities and Land Grant Colleges (NASULC). 2005 Walter Barnard Hill Distinguished Public Service Fellow. The University of Georgia 2001 Walter Barnard Hill Award for Distinguished Achievement in Public Service and

Outreach. The University of Georgia. 1999 D. W. Brooks Award for Faculty Excellence in Extension. The University of

Georgia. 2014 First Place National Social Networking Award, National Extension Association of

Family and Consumer Sciences 2012 Outreach Faculty Award, College of Family and Consumer Sciences, The University

of Georgia. May. 2012 Award of Excellence, Georgia Nutrition Council. February. 2012 Distinguished Service Award, National, Epsilon Sigma Phi. October. 2011 Continued Excellence Award, State and National, Georgia and National Association

of Extension Family and Consumer Sciences. September. 2011 Distinguished Service Award, State, Epsilon Sigma Phi. August. 2011 Outstanding Support by an ANR or FACS Professional, State Staff, Georgia

Association of Extension 4-H Agents. 2010 Outstanding Senior Extension Faculty Award, Gamma Sigma Delta, University of

Georgia Chapter. 2006 Outreach Faculty Award, College of Family and Consumer Sciences, The University

of Georgia. 2003 Distinguished Alumna Award, Albright College. May. 2002 Distinguished Service Award, National Extension Association of Family and

Consumer Sciences. October. 2001 Lifetime Achievement Award, Haddonfield Alumni Association. November 2001.

(High school alumni association) 2000 Epsilon Sigma Phi Regional Distinguished Mid-Career Achievement Award.

October 2000. (Southern Region) 1999 State Epsilon Sigma Phi Mid-Career Service Award. 1998 Outstanding Communicator Award. Georgia Extension Association of Family and

Consumer Sciences. Team award for Food Service Manual for Use in Personal Care Homes, with Extension agents from metro Atlanta counties.

1998 Third place, Regional Award. Package Program II. National Extension Association of Family and Consumer Sciences. Team award for School Nutrition Conferences, with Extension agents from SW and SC Georgia.

1994 Participant in national workshop, Emerging Administrators in Home Economics in Higher Education. Selected through competitive selection process. Sponsored by the Association of Home Economics Administrators. Athens, GA. July.


Elected/Invited Membership in Honor Societies Epsilon Sigma Phi, National Honorary Extension Fraternity. Sigma Xi, Scientific Research Society, associate member. Gamma Sigma Delta, Honor Society of Agriculture. Sigma Delta Epsilon, Graduate Women in Science. Phi Kappa Phi, National Academic Honor Society. Phi Delta Sigma, Honorary Alumnae Sorority, Albright College. Kappa Omicron Phi/Kappa Omicron Nu, National Home Economics Honor Sorority. D. Representative Convention Papers and Invited Presentations (K Indicates Keynote speech; * Invited presentations; ** Represents papers which have

published abstract) Breidt, F., Ingham, B. and Andress, E.L. (2018). Recommendations for Designing

and Conducting Cold-Fill-Hold Challenge Studies for Acidified Foods. Professional Webinar for IAFP (International Association for Food Protection). 2 hours.

K/* Andress, E.L. (2016). Home Food Preservation Update. National webinar for state

Extension consumer food safety specialists. 1 hour. K/* Andress, E.L. (2015). Home Food Preservation Research and Practice Today. Event

type: Professional development webinar for association membership, National Extension Association of Family and Consumer Sciences, 1 hour. Limited to 100 participants, but registration was the association's highest registration to date at 200+. Archive is available online for membership.

K Andress, E.L. (2015). Research Update from the National Center for Home Food

Processing & Preservation. First in a webinar series started by Dr. Barbara Ingham, Univ. of Wisconsin, and Dr. Elizabeth Andress, Univ. of Georgia, co-PI's on National Center grant. 55 participants, 1 hour.

K Andress, E.L. and Christian, K. (2015). PUT IT UP! Food Preservation Curriculum for

Youth and Evaluation of State Extension Food Preservation Programs. 28 participants, 1 hour. Webinar for state Extension specialists across the country. Presented the development process, pilot testing results and content of the new youth food preservation curriculum developed by National Center/UGA leadership. Presented UGA methods for evaluating county Extension food preservation workshops and facilitated discussion of methods in other states.

* Andress, E.L. and others. (2015-2018). CDC Twitter Chat. December 9. CDC Twitter

Chat on Safe Food for the Holidays, Live Twitter Chat, responding to posted questions.

K/* Andress, E.L. (2014). Current Science and Practice in Home Food Preservation.

Invited pre-conference workshop for NEAFCS Annual Meeting. Lexington, KY. Sept. 15. 3.5 hours, 145 participants.

K/* Andress, E.L. (2014). Home Food Preservation Research and Education. Invited

Spotlight Session at Academy of Nutrition and Dietetics, FNCE 2014. Atlanta, GA. October 19. 1 hr, 165 participants.

K/* Andress, E.L. (2013). Safe Food: Research to Practice. Capitol Hill Lunch-and-Learn

Seminar and Senate Russell Building breifing. Sponsored by National Coalition for Food and Agricultural Research. 2 hours total presentation and questions. April 8.


* Andress, E.L. (2013). Processing & Preservation Practices for School Food Labs, workshop for FACS Teachers, Georgia Department of Education. Sponsored by College of Family and Consumer Sciences, University of Georgia. Athens. June 18-19. 10 participants. 10 contact hours.

K/** Andress, E.L. (2013). Leadership Training in the Science of Home Food Preservation,

Montana State University Extension, Bozeman. MT. 38 Extension educators, Montana. 10 hours. October 24-25.

K/** Andress, E.L. (2013). Current Science and Current Practice in Home Food

Preservation, Montana State University Extension, Bozeman. MT. 28 participants. 2 hours. October 24.

K/* Andress, E.L. (2013). Home Canning Updates. Program for the general public sponsored by Habersham County Cooperative Extension and Farm Bureau Women. 30 participants. 3 hours. June 27.

Andress, E.L. (2013). Making Food Demonstrations Work for You. In-service for

Georgia Extension Agents at FACS Foundations. Athens. 9 participants. 1.5 hours. March 27.

* Andress, E.L. (2013). Processing for Food Safety and Longer Shelf Life. Presentation

at Extension Food Science Outreach Program, Starting a Food Business in Georgia II. 1.5 hours, slightly revised each occasion. September 25, Athens (41 participants); May 15, Tifton (34 participants); April 9, Athens (42 participants).

* Andress, E.L. (2013). ServSafe® Manager Certification Workshop for employees of

5&10 and The National Restaurants. Athens. 8 participants, 6 hours. July 11. * Andress, E.L. (2013). ServSafe® Manager Re-Certification Workshop for Food Bank

of NE Georgia employees. Athens. 6 participants, 6 hours. July 9. * Andress, E.L. and Ainslie, C. (2013). ServSafe® Manager Certification Workshop for

Food Bank of NE Georgia employees. Athens. 12 participants, 12 hours. Oct. 15-16. * Andress, E.L. (2012). Processing & Preservation Practices for School Food Labs,

workshop for VO-AG Teachers. Sponsored by Georgia Department of Education. Commerce, GA. July 12-13. 17 participants. 10 contact hours.

* Andress, E.L. and Hibbs, J. (2012). Exploring Food Preservation Techniques and

Training Options for Villages in Haiti. Corporant, Haiti. Classroom leoctures and hands-on laboratories in home canning and food dehydrating methods. Sponsored by Partners in Agriculture and League of Hope. 24 hours, 19 participants. Three day workshop. January 15-17.

* Andress, E. L., Schuchardt, J., and four other national winners. ( 2012). A

Conversation with 2012 Extension Award Winners. Extension Committee on Organization and Policy (ECOP, APLU), Webinar National Excellence in Extension Award Synopsis of Programming. One hour taped webinar for distribution throughout the Cooperative Extension System. November 19.

* Andress, E.L. (2012). Preserving What You Produce. The National Center for Home

Food Preservation and a review of the new Georgia Cottage Food Regulations. At Local Foods UGA Forum. UGA Office of Sustainability and the UGA certificate program in local food systems, Athens, GA . October 24. 30 minutes.


K/* Andress, E.L. (2011). The Basics of Home Canning; webinar for the USDA People’s Garden Initiative. About 100; general public and White House Master Gardeners. Distance technology. October 5. 1 hour.

* Andress, E.L. (2011). Safe Canning at Home. Demonstration and presentation,

Sunbelt Ag Expo, about 23 general public audience. Moultrie. October 20. 1 hour. * Andress, E.L. (2011). ServSafe® Managers Training. For 20 Georgia Department of

Agriculture retail inspectors. Macon. July 12. 7 hours. Andress, E.L. (2011). Food Safety from Start to Service: Produce Safety. About 40

members, Greater Atlanta Chapter, American Culinary Federation. Hapeville. May 2. 1 hour.

* Andress, E.L. (2011). Home Food Preservation Situation and Resources. For 26

Gwinnett County Environmental Health Specialists. Lawrenceville. May 3. 1 hour. * Andress, E.L. (2010). Evolving Technology in Food Safety: From Global Market to

Salmonella Saintpaul. Presented at FACS Summer College, CFACS, UGA. Athens. June. 2 hours.

Date, K.A., Fagan, R., Crossland, S., MacEachern, D., Pyper, B., Bokanyi, R., Houze,

Y., Andress, E., & Tauxe, R.V. (2010). Three outbreaks of foodborne botulism caused by unsafe home-canning of vegetables — Ohio and Washington, 2008–2009. Infectious Diseases Society of America 48th Annual Meeting. Vancouver, British Columbia. October 21-24, 2010. Presentation 1053. October 23.

Nickols, S.Y., Andress, E.L., and Peek, G.G. (2010). Home food preservation: New

perspectives on an old practice. International Federation for Home Economics. Sligo, Ireland. July 20.

* Andress, E.L. (2009). Home Canning in the U.S. Today. Presented at Institute for

Thermal Processing Specialists Annual Meeting. San Antonio, TX. March. 1 hour. Andress, E.L. (2009). Evolving Technology in Food Safety: From Global Market to

Salmonella Saintpaul. Presented at Georgia-Florida Association of Family and Consumer Sciences joint annual meeting. Savannah, GA. Breakout workshop speaker. April. 75 minutes.

** Andress, E.L., DSa, E.M., Harrison, J.A. and Harrison, M.A. (2009). Developing and

implementing a college-level course in home food preservation. Paper P1-104 [Abstract], International Association for Food Protection Annual Meeting Poster Abstract: IAFP, Des Moines, IA.

** D’Sa, E.M., Andress, E.L., Harrison, J. and Harrison, M. (2009). Survey of home

food dehydration and vacuum packaging practices in the United States. Paper 122-03 [Abstract]. Institute of Food Technologists Annual Meeting Book of Abstracts: IFT, Chicago, IL.

K/*Nickols, S.Y. and Andress, E.L. (2009). Need, Vision, Purpose: A History of Family

and Consumer Sciences in Georgia. Presented at Georgia Association of Teachers of Family and Consumer Sciences. Marietta, GA. January. 2 hours.

* Nickols, S.Y. and Andress, E.L. (2008). America’s Cultural Kaleidoscope: The History

of FACS in Georgia. Presented at Georgia Association of Family and Consumer Sciences Annual Meeting. Peachtree City, GA. March. 2 hours.


** Andress, E.L., D’Sa, E.M., Harrison, J.A. and Harrison, M.A. (2008). Curriculum development and pilot-testing for a home food preservation college-level course. Poster P-2. Society for Nutrition Education Annual Meeting, Atlanta, GA. July.

** Johnson, M.A., Sellers, T. and Andress, E.L. (2006). Home Food Safety Intervention

for the Georgia Older Americans Act Nutrition Program. National Council on Aging (NCOA) and American Society on Aging (ASA) Joint Annual Meeting. March.

* Andress, E.L. (2004). ServSafe®: An Introduction. Workshop for 71 Georgia

Department of Juvenile Justice Food Service staff. Athens, GA. July 29-30. 4 hours. E. Representative Extension In-Service and Programs (K Sole presenter; ** Invited to Other States; * Invited in-state presentations) Andress, E.L. (2019). 2019-2021 FACS Extension Programming in Food Safety and

Preservation. Extension FACS Program Development Conference. 45 participants, 2 sessions, 1 hour each. Athens.

Andress, E.L. (2019). ServSafe: A Train the Trainer Opportunity for Extension

Educators. 23 hours I teach the majority of the ServSafe Manager curriculum and describe program delivery through Extension in GA. Carolyn Ainslie assisted with teaching some chapters and proctoring of certification exam. All participants received ServSafe Food Protection Manager Certification through end of course testing.

Andress, E.L. (2018). Science and Practice in Home Food Preservation. Face to face,

hands-on workshop in-service training for new FACS Extension Agents that included lectures, demonstrations and hands-on labs for participants. I coordinate with the assistance of Carolyn Ainslie. I teach most of the content and Ainslie helps with labs. 28 hours.

Andress, E.L. (2018). ServSafe: A Train the Trainer Opportunity for Extension


Andress, E.L. (2018). Home Food Preservation Update. In-service for Extension

Agents. 2 sessions, 2 hours each. Distance. Andress, E.L. (2018). Update for Extension ServSafe Instructors. 28 participants, 6

hours. McDonough, GA. Andress, E.L. (2018). Teaching with Food Demonstrations. Agent In-Service SW

District. 17 participants, 4 hours. Americus, GA Harrison, J.A. and Andress, E. L. (2018). 4-H Food Safety and Nutrition Projects:

Extension Winter Conference. 23 participants, 1.5 hours, Rock Eagle. Harrison, J. A. and Andress, E.L. (2018). Extension Food Safety Foundations. For new

County Extension Faculty/Staff. 5 hours, 8 participants. Andress, E.L. and Berg, A. (2018). Exploring the Marketplace: Great and Glorious

Grains. 24 participants, 3.5 hours. Lecture and labs. Extension Winter Conference. Rock Eagle, GA

Andress, E.L., invited moderator. Food Safety Roundtable at Extension Winter

Conference 2018. 16 participants, 1/5 hours. Rock Eagle, GA


K/** Andress, E. L. (2017). The Pressure Canner Marketplace and Home Canning Updates. In-Service Training for WV Extension Educators, West Virginia University, Extension Service, Morgantown, WV, 28 participants. 1.5 hours. (Fully at a distance)

Webinar for Extension professionals in West Virginia on thermal processing science and cautions about new electric multi-cooker/canners in the marketplace

Andress, E. L. (2017). Science and Practice for Preserving Jams and Jellies. Hands-on laboratory and some lecture. Newly developed in-service one-day training

that included lecture and hands-on labs for participants. Andress, E.L. (2017). ServSafe: A Train the Trainer Opportunity for Extension

Educators. 23 hours I teach the majority of the ServSafe Manager curriculum and describe program delivery through Extension in GA. Ainslie and Campbell assisted with teaching some chapters and proctoring of certification exam. All participants received ServSafe Food Protection Manager Certification through end of course testing. One FDNS graduate student received certification also, as well as dietitian for SNAP Ed program at UGA.



Andress, E.L. (2017). Science and Practice in Canning Salsas. Newly developed in-

service one-day training that included lecture and hands-on labs for participants. 10 participants, SW district.

Andress, E.L. (2017). ServSafe 7th Edition Orientation. In-service for Extension

ServSafe Instructors. 26 participants, 1 hour, distance. Harrison, J. A. and Andress, E.L. (2017). Extension Food Safety Foundations. For new

County Extension Faculty/Staff. 5 hours, 6 participants. Andress, E.L. (2017). Update for Extension ServSafe Instructors. In-Service Training

for Extension ServSafe Instructors (Agents). 30 participants, 2 hours, distance. Andress, E.L. (2017). 2017-2019 FACS Extension Programming in Food Safety and

Preservation. Extension FACS Program Development Conference. 40 participants, 2 sessions, 1 hour each. Athens.

Andress, E.L. (2016). The Science of Water Activity and Applications in Food Safety.

In-service for Georgia Extension Agents. 16 participants. 1.5 hours. Rock Eagle. January.



Harrison, J. A. and Andress, E.L. (2016). Extension Food Safety Foundations. For new

County Extension Faculty/Staff. 5 hours, 13 participants. Andress, E.L. (2016). ServSafe: A Train the Trainer Opportunity for Extension



Andress, E.L. (2016). Update for Extension ServSafe Instructors. In-service for Extension FACS Agents. 39 participants, 5 hours. McDonough, GA.


Georgia Extension Agents. 26 participants. 1.5 hours. Rock Eagle. January. Andress, E.L. (2015). Food Preservation Foundations. Lead instructor and

Coordinator. In-service for Georgia Extension Agents. 6 participants. 28 hours. May 12-15.

Andress, E.L. (2015). Home Food Preservation Update. In-service for Georgia Extension Agents via Collaborate. 31 participants. 2 hours. Presented twice, May 27 and June 4.

Andress, E.L., coordinator and lead instructor. (2015). ServSafe Train-the-Trainer

Certification for Georgia Extension Agents. 7 participants. 18 hours. Athens. March 17-19.

Andress, E.L. (2015). Update for Extension ServSafe Instructors. In-service for

Georgia Extension Agents. 28 participants. 5 hours. Macon. March 2. Andress, E.L. (2015). Community Cannery and Safe Canning Review. In-service for

SW Georgia Extension Agents. 9 participants, 1 hour. Distance, via Collaborate.

Andress, E.L. (2014). Home Food Preservation Update. In-service for Georgia Extension Agents via Collaborate. 32 participants. 2 hours. Presented twice, May 28 and June12.


Certification for Georgia Extension Agents. 6 participants. 18 hours. Athens. August 13-15.

Andress, E.L. (2014). Update for Extension ServSafe Instructors. In-service for

Georgia Extension Agents. 31 participants. 5 hours. MsDonough. March 5. Andress, E.L. (2014). A Conversation on Canners and Multi-Cookers. In-service for

Georgia Extension Agents. 5 participants. 1 hour. Distance vis Collaborate. Oct. 15. Crawley, C. and Andress, E.L. (2014). What's New in the Marketplace: Gluten-Free

Foods. In-service for Georgia Extension Agents. 16 participants. 3 hours. Rock Eagle. January 23.

Harrison, J.A. and Andress, E.L. (2014). Activities for Extension Food Safety

Programming. In-service for Georgia Extension Agents. 30 participants. 3 hours. Rock Eagle. January 24.

Andress, E.L. (2013). Home Food Preservation Update. In-service for Georgia

Extension Agents via Wimba. 30 participants. 2 hours. Presented twice, May 30 and June 13.

Andress, E.L. (2013, and from 2008). Update for Extension ServSafe Instructors.

University of Georgia Extension In-Service. McDonough (and various locations prior to 2013). 7 hours (and various up to 12 hours previous years). Participants number 24-34. March.

Andress, E.L. and Harrison, J.A. (2013). Food Preservation Foundations. In-service

for Georgia Extension Agents. I coordinate the training and agent registration, and co-teach with Judy. The 28-hour workshop itself is lectures, activities and preserving labs. 12 participants. 28 hours. May 21-24.


Christian, K.A. and Andress, E.L. (2013). Orientation to Home Food Preservation Pilot Program for Youth. Athens. GA: University of Georgia National Center for Home Food Preservation. Distance education orientation for Extension educators in SC and GA conducting pilot food preservation workshops. June 3. 2 hours.

Harrison, J.A. and Andress, E.L. (2013). Food Safety Foundations. In-service for Georgia Extension Agents at FACS Foundations. Athens. 11 participants. 4 hours. March 28.

Andress, E.L. (2012). Extension Employee ServSafe® Programs Improve Food Safety

Understanding. Poster presented at Epsilon Sigma Phi Alpha Beta Chapter state meeting. Athens. August 30. Won first place in FACS program competition.

* Andress, E.L. (2012). HACCP and Food Safety Management Systems, Foodservice

Regulations, and UGA Delivery of ServSafe Programs. Lectures at two-day ServSafe® Train the Trainer Extension In-Service for Fort Valley State University. Total 4 hours. September 4-5. Andress, E.L. (2012). Home Food Preservation Update. In-service for Georgia Extension Agents via Wimba. 35 participants. Included 5 Extension Agents from South Carolina. 2 hours. Presented twice, June 7 and June 20.

** Andress, E.L. (2012). Home Food Preservation Update. For Colorado State

University Extension agents, Master Food Advisors and specialist. Distance technology. September 9. 90 minutes.


Georgia Extension Agents via Wimba. 26 participants. 2 hours. February 29. Andress, E.L. (2012, 2011). Principles of Freezing and Drying Preservation. In-

service via Wimba for Georgia Extension Agents. 2 hours. April 10. Andress, E.L. (2012, 2011). Principles of Home Canning. In-service via Wimba for

Georgia Extension Agents. 2 hours. April 5. Andress, E.L. (2012, 2011). Principles of Jam and Jelly Preservation. In-service via

Wimba for Georgia Extension Agents. 2 hours. April 24. Andress, E.L. (2012, 2011). Principles of Pickling Preservation. In-service via Wimba

for Georgia Extension Agents. 2 hours. May 18. * Andress, E.L. (2012). Processing for Food Safety and Longer Shelf Life. Presentation

at Extension Food Science Outreach Program, Starting a Food Business in Georgia II. 1.5 hours. October 9, Athens. 40 participants.

Andress, E.L. (2012). What's New in the Marketplace: Food Preservation Equipment

and Ingredients. 30 participants. In-service for Georgia Extension Agents. 1.5 hours. Rock Eagle. January 19.


Certification for Georgia Extension Agents. Co-instructors: Denise Eversion, Ellen Steinberg and Carolyn Ainslie. 7 participants. 18 hours. Athens. August 20-22.

* Andress, E.L. and Ainslie, C. (2012). ServSafe® Manager Certification Workshop for

Food Bank of NE Georgia employees. Athens. 7 participants, 12 hours. February 14-15.


Harrison, J.A. and Andress, E.L. (2012). Developing Your POW: Food Safety. Guidance for 2013-2015 plans of work. Presented at Extension Family and Consumer Sciences Program Development Conference - Establishing a New Direction. October 2.

K/** Andress, E.L. (2011). An Update on Home Food Preservation. From Research to

Practice. About 80 Kansas Extension educators for a general session presentation. About 60 educators for an in-depth focus team presentation. Manhattan, KS. August 24. 4.5 hours total.

K/** Andress, E.L. (2011). Home Food Preservation: Canning Jams, Jellies, Pickles. For

13 Clemson University Extension specialists and agents. Lectures and labs. Clemson, SC. May 11. 7 hours.

** Andress, E.L. (2011). Home Food Preservation Update. For University of Florida

Extension agents and specialist. Distance technology. April 14. 1.5 hours. K/** Andress, E.L. (2011). Home Food Preservation Update. For University of Illinois

Extension Nutrition and Wellness Educators. Distance technology. July 7. 2 hours. K/** Andress, E.L. (2010). Home Canning. In-service training for about 15 Florida

Extension county educators. January 12. Workshop with afternoon laboratory. Lectured about 2 hours, and supervised 4-hr laboratory. Jacksonville, FL.

K/** Andress, E.L. (2010.) Home Food Preservation Update. In-service training for about

15 Illinois Extension Area Nutrition & Wellness educators and ~3 agents from Purdue Extension also participated. Telephone conference call update. May 18. 2 hours; only presenter.

Andress, E.L. and Harrison, J.A. (2010). Food Preservation Foundations. In-service

for Georgia Extension Agents. I coordinate the training and agent registration, and co-teach with Judy. The 28-hour workshop itself is lectures, activities and preserving labs. 14 participants. 28 hours. May.

K/** Andress, E.L. (2009.) Home Food Preservation Update. In-service training for about

15 Illinois Extension Area Nutrition & Wellness educators and ~5-10 agents from Purdue Extension also participated. Telephone conference call update. May 19. 2 hours; only presenter.

** Andress, E.L. (2009). Home Food Preservation Update. In-service training for about

60 Florida and Georgia Extension county educators. Telephone conference call update. April 9. 1.5 hours.

K/** Andress, E.L. (2009). Home Food Preservation Update. In-service training for about

10 Minnesota Extension county educators. Telephone conference call update. May 28. 1 hour.

K/** Andress, E.L. (2009). Home Food Preservation Update. In-service training for about

16 Oregon Extension county educators. Telephone conference call update. June 12. 1 hour.

K/** Andress, E.L. (2008). Home Food Preservation Update. In-service training for 17

Illinois Extension educators. Telephone conference call update. May. 2 hours. ** Andress, E.L. (2008). Home Food Preservation Update. In-service training for 40

Utah and Arizona Extension educators. Telephone conference call update. May. 1 hour.


Illinois Extension educators. Telephone conference call update. August 21. 2 hours.


** Andress, E.L. (2007). Home Food Preservation Update. In-service training for about 60 Florida and Georgia Extension county educators. Telephone conference call updates. April. 1 hour. Multi-state effort; representing National Center for Home Food Preservation.

** Andress, E.L. (2007). Home Food Preservation Update. Q&A session at In-service

training for about 30 Montana Extension Educators. September. 1/2 hour. K/** Principles and Practices in Home Food Preservation. (2007). In-service training for 36

Ohio Extension educators. Columbus, OH. July 17-18. Presented 2 days of lectures and labs.

K/** The Science and Practice of Home Food Preservation. (2007). In-service training for

Extension educators and Master Food Preservers in Washington, Oregon and Idaho. Richland, WA. June 18-20. Presented 2 days of lectures

K/** The Science and Practice of Home Food Preservation. (2007). In-service training for Indiana Extension educators. West Lafayette, IN. March 13-15. Presented 2-1/2 days of lectures and labs.

K/** Food Preservation Update. (2007). In-service training for 70 Extension educators in

Texas. College Station, TX. February 1. Presented 7 hours. K/** Andress, E.L. (2006). Home Food Preservation Update. In-service training for 14

Illinois Extension educators. Telephone conference call update. May. 2 hours. K/** Andress, E.L. (2005). Home Food Preservation Training. In-service training for 24

Missouri Extension educators. Columbia, MO. June 7-9. Presented 3 days of lectures and labs.


Illinois Extension educators and Master Food Preservers. Telephone conference call update. September. 3 hours.

K/** Home Food Preservation Training. (2004). In-service training for 29 West Virginia

Extension educators. Jackson’s Mill, WV. May 25-27. Presented 3 days of lectures and labs.

K/** Home Food Preservation Update. (2004). In-service training for 60 Illinois Extension

educators and Master Food Preservers. Urbana, IL. February 17. 1 day. 4. PUBLIC SERVICE Dr. Andress has an 88% Extension appointment. A. Program Title: Safe Home Food Preservation Description. Dr. Andress has combined teaching Extension faculty and consumers in

Georgia about home food preservation with publishing of consumer recommendations for over 24 years. In the past sixteen years, she has added applied research to this program. Also, the outreach which already existed to other states and even internationally has also grown. She established and coordinated a National Center for Home Food Processing and Preservation, with external funding from CSREES-USDA (now funded by NIFA-USDA). In addition to her program in Georgia, she has provided specific education for Extension faculty in other states (listed under Extension In-Service and Programs), and to the nationwide Cooperative Extension System and to consumers (nationally and internationally) through a dedicated web site. The website is further


described above, under Multimedia Publications. A blog was also started in November 2012 and managed and written by Kasey Christian, project assistant with the National Center, until Oct. 2015, and now by Dr. Andress. A Twitter outreach was added in 2015 as the result of an invitation from CDC to participate in a Twitter Chat on food safety.

Scholarship. Dr. Andress provides training and publications in print and electronically

(www) to Extension educators in Georgia as well as numerous other states. She has co-authored the USDA Complete Guide to Home Canning, and edited the 1994, 2009 and 2015 revisions. She is responsible for the official electronic files available to the public through the National Center website. She has been lead co-editor on the last three editions of Georgia’s So Easy to Preserve, a 386-page for-sale publication that sells now over 5,000 copies per year and is used as a primary Extension reference in almost all other states. Over 8,700 copies were sold in the first year of the 6th edition release. Dr. Andress has managed the reprint and sales procedures, including a dedicated sales website, for this publication since 2010.

As mentioned above, Dr. Andress currently serves as Project Director for a National

Center for Home Food Processing and Preservation. The Center has conducted research in food microbiology and food quality in the validation of new and existing preservation methods. The National Center has provided numerous resources to Georgia to expand its home food safety program, also. For two years, the National Center funded an undergraduate Maymester course in FDNS. Four graduate students in FDNS and 3 graduate assistantships in FDST have been paid from this project, also.

In-Service State Trainings. As part of the Extension Specialist role, Dr. Andress provides

in-service training to Georgia County Extension Agents as well as individual assistance, consumer publications, and the dedicated National Center website previously mentioned. She coordinates and co-instructs a 28-hour Food Preservation Foundations for new agents in Georgia. This multi-day training consists of a combination of lectures, demonstrations and discussions, hands-on laboratories, and agent practice in answering consumer questions. It continues to receive very high instructor evaluations for all instructors, and to receive comments from agents about it being the most valuable training received in FACS.

Since 2009, Dr. Andress has been developing and delivering an annual distance

education Home Food Preservation Update via distance as an agent in-service opportunity for FACS agents. In 2010, she initiated a new series of distance in-service trainings on principles of home food preservation methods. At the request of District Extension Directors, the sessions are opened to 4-H and agriculture county agents. The series was repeated in 2011 and 2012; now it is available in recorded format as an e-learning in-service for agents.

Instruction. As part of the National Center for Home Food Processing and Preservation

project, an undergraduate, lecture-lab, 3-credit course was developed and taught for the first time in May 2007; it was repeated in 2008. The Maymester format (3 weeks, 3 hours per day) was chosen to allow for mixing lectures and labs and to have students with concentrated time available for projects. 15 undergraduate students from 5 majors in the University took the course in 2007-2008. Dr. Andress coordinated the effort with the assistance of a project coordinator; it was team-taught with 2 other professionals.

Applied Research. Research projects funded by the National Center for HFP included

studying lid systems for home canning (at UGA), process development for atmospheric steam canners (at Univ. Wisconsin), and development and pilot testing of a youth curriculum in home food preservation (UGA and Clemson). Safe processes for home canned, pickled and dried foods and reduced fat sausages have been developed through


applied research. Factsheets representing 38 finished products can be found at https://nchfp.uga.edu.

Impact. Scientific, research-based recommendations for home food preservation are

provided internationally to other professionals, consumers, and information sources. This information emphasizes the prevention of foodborne illness as well as economic loss from spoiled foods. A recent study estimates that in Georgia, there are 2.5 million cases per year at a cost of $4.7 billion. One case of botulism from home-processed foods could cost $$726,362 (PEW Charitable Trusts, 2010) if it does not result in death. The majority of foodborne botulism cases in the U.S. are from foods improperly processed in the home. In 2012, CDC initiated a home canning website oriented to avoiding botulism from home canning due to recent cases. Occasional email messages to the National Center or Dr. Andress document adoption of recommended practices.

B. Program Title: Extension Education for Reducing the Risk of Foodborne

Illness Description. In 1995, Dr. Andress established a significant new food safety training

program for Extension agents in Georgia. With special project funds from CSREES-USDA, she organized and paid for an annual 18-hour agent training in foodservice sanitation and HACCP for about 6 years. The Extension system has now incorporated and sustained the program into regular funding streams. Beginning in 2007, the state of Georgia began requiring certification of a manager for each inspected foodservice establishment; ServSafe® is one of the recognized options. The training uses the ServSafe® curricula from The National Restaurant Association Educational Foundation (NRAEF). Agents take the ServSafe® foodservice manager certification exam at the end of the training and then take additional tests to become Certified Instructors. Dr. Andress conducts other annual food safety trainings for agents, school nutrition staff, restaurant managers and employees, and more recently, the Food Bank of Northeast Georgia.

Scholarship. This Extension program involves a train-the-trainer approach to

empowering educators to conduct local food safety programs, direct outreach by Dr. Andress to the foodservice industry in Georgia, and evaluation of impact on the target audience. Dr. Andress served on the state GaDHR Advisory Committee for Implementation of new Food Service regulations in Georgia in 2008, and now serves on the state Ga Department of Community Health HACCP/Variance application review committee. In 2012-2014, she also served on a review committee for revision of the state foodservice regulations; these became effective November 2015.

Instruction and Training. In her Extension Specialist role, Dr. Andress coordinates and

co-teaches agent ServSafe® certification trainings and annual updates. From March 1996 through February 2019, 29 statewide in-service trainings have certified and/or re-certified over 224 county Extension educators, 17 county health environmentalists (inspectors) and two former State Directors of Foodservice, Ga. Department of Human Resources/Department of Public Health. Dr. Andress also has provided ServSafe® training for specific industry groups 36 times. In 2009-2019, Dr. Andress provided ServSafe® manager and certification training for the Food Bank of Northeast Georgia 15 times. In 2011, she provided a training and certification for 20 retail food inspectors with the Georgia Department of Agriculture.

Impact. Over 224 county Extension agents and county environmental health specialists

have directly received instructor-level food handling training and ServSafe® certification in Georgia from Dr. Andress. Certifications must be renewed every 5 years, and Dr. Andress provides this instruction and testing to Extension agents. As a result of Dr.


Andress providing leadership to this program area, 500-1,000 foodservice managers or employees receive ServSafe® certification from county Extension agents in Georgia every year; many more are reached through the information in the programs even though they may not pass the certification exam. This certification allows many citizens to retain and obtain employment in foodservice Georgia.

C. Other Extension Programming in Consumer Foods and Food Safety Dr. Andress also provides Extension in-service trainings every other year on consumer

foods topics. Distance sessions have been provided annually since 2009 on various topics.

A “What’s New in the Marketplace” series of Winter School trainings has provided hands-

on foods labs topics such as knowing and using tropical fruits and vegetables, using non-nutritive sweeteners and sweetener safety, knowing and using grain products, understanding fat replacers, understanding food irradiation, knowing and using soy products, food preservation equipment and ingredients, and gluten-free foods. These trainings were very popular and usually repeated more than once at a Winter School conference due to demand.

Starting in 2008, Dr. Andress developed and taught an in-service session at Winter

School on the using food demonstrations in Extension foods and nutrition programs. This training has since been repeated at least 18 times for an FDNS course on nutrition education. It has also been 6 additional times at EFNEP and SNAP-Ed program assistant trainings and for 4-H youth and adult leaders.

Annual effort is devoted to Extension evaluation and accountability efforts for both state

and federal funding requirements. Dr. Andress continually maintains and updates pre- and post-evaluation forms for ServSafe manager and employee trainings, and various types of home food preservation programs conducted by agents. She also maintains current logic models for the Extension food preservation and adult food handler education programs, as well as assisting with logic models for other statewide programs.

Calls/emails are fielded regularly by local, national and international news writers. Phone

calls and emails are answered from Georgia county offices (agents, program assistants and secretaries) on a regular basis (usually at least two dozen per month). Other county support includes email updates on food safety topics, providing teaching resources upon request and helping to plan county-specific events and programs.

Dr. Andress provides annual support to 4-H projects in foods and food safety,

coordinating volunteer judging for multiple district and state competitions. 5. CONSULTATION AND TECHNICAL ASSISTANCE

Representative Invited Technical Consulting (Unpaid)

Instant Pot, Canada, manufacturer of electric pressure cookers/canner. March 2018 – present. Have been advising manufacturer on thermal process research needed for home canning acceptance. Food Entrepreneur Research and Outreach Strategic Planning, NEED/NERA (New England Extension Directors/New England Research Administrators) seed grant. May 31, 2017 I was an invited technical expert for a NE regional strategic planning conference to determine: (1) methodology to conduct a needs assessment of food entrepreneurs, (2) a strategy for development of centralized resources, and (3) a strategy for expanding educational programming and training to maximize collaborative efforts.


Product development at Jarden Home Brands, January 1, 2016–Present Serve as advisor for product development. Provided expert review of heat penetration data and conclusions. Network to improve consistency with USDA and UGA home food preservation recommendations. 2010-2017. Jarden Home Brands. Service on an Extension advisory committee to Jarden, manufacturer of Ball, Kerr and Golden Harvest canning equipment and supplies. 2015-present. Judge, food preservation entries, Georgia National Fair. Once per year. 2012-2013. League of Hope (Atlanta, GA) and Partners in Agriculture. Exploring Food Preservation Techniques and Training Options for Villages in Haiti. Taught food preservation classes at a trade school in Haiti in 2013. 2011 Technical consultant to U.S. Customs Service, regarding imported preserving jars. 2011 Technical consultant to Judith Barber, Senior Consumer Scientist - Design Engineering, BSH Home Appliance Corporation (Bosch appliances), regarding testing procedures for a BSH and SCHOTT project to test home canners on glass ceramic. 2010 Mrs. Wages – manufacturer of canning and pickling ingredients. Provided assistance to Tim McCreery, VP of Sales and Marketing-Retail, about USDA and UGA Extension recommendations, national Extension contacts,and NCHFP programs. 2009 Univ. of Minnesota Extension – Tested pH of several batches of a Minnesota stewed tomato mix as they were updating their state recommendations and have no food preservation specialist. 2008 Provided technical review of book, The Busy Person’s Guide to Preserving Food, for Cookbooks Editor, Storey Publishing, VT. 2008 Provided assistance in addressing a recipe criticism to Joy of Cooking that involved a USDA pickling procedure. Lab tested the recipe and several variations. 2006 Provided technical advice to Actuality Productions for a History Channel show on food canning. 2005- Edited five chapters of a new edition of the Joy of Cooking. Simon and 2006 Schuster, New York, NY.

6. PROFESSIONAL ASSOCIATIONS

1. Institute of Food Technologists 2. American Association of Family and Consumer Sciences 3. International Association of Food Protection 4. National Extension Association of Family and Consumer Sciences 5. Society for Nutrition Education

6. Institute for Thermal Processing Specialists (IFTPS) 7. Epsilon Sigma Phi (ESP), Extension honorary association

8. Georgia Nutrition Council (GNC) 9. American Public Health Association (APHA)

Documents

Elizabeth L. Andress, Ph.D. Professor, Foods and Nutrition ...August 2019, Short Vita, Elizabeth L. Andress, p. 2 of 30 August 1981 to Graduate Assistant and Extension Research Associate