Elizabeth L. Andress
Professor, Foods and Nutrition and Extension Food Safety Specialist
|Degree||Field of Study||Institution||Graduation|
|Ph.D.||Food Science||Pennsylvania State University||1987|
|M.S.||Family & Child Development||VPI & SU||1978|
|A.B.||Home Economics||Albright College||1976|
My classroom teaching is about foodservice sanitation and HACCP.
Prior Professional Positions
|Organization||Title||Years of Service|
|University of Georgia College of Family and Consumer Sciences||Professor and Extension Food Safety Specialist||2004-present|
|University of Georgia College of Family and Consumer Sciences||Interim Director of Family and Consumer Sciences Extension||2010-2011|
|University of Georgia College of Family and Consumer Sciences||Associate Professor and Extension Food Safety Specialist||1994-2003|
|University of Georgia College of Agricultural and Environmental Sciences||Associate Professor, Extension Food Safety Specialist and Extension Leader-Food, Nutrition and Health||1994-1995|
|Extension Service, USDA||National Program Leader - Food Science||1991-1994|
|University of Georgia Cooperative Extension Service and College of Agricultural and Environmental Sciences||Assistant Professor and Extension Foods Specialist||1989-1991|
|University of Florida, IFAS, Home Economics||Assistant Professor and Extension Specialist in Foods and Nutrition||1986-1989|
|Penn State University Department of Food Science||Extension Research Associate and Graduate Assistant||1981-1986|
|Penn State University Cooperative Extension Service||Extension Home Economist, Lawrence County||1978-1981|
|Award Name||Awarded By||Year Awarded|
|Post-Secondary Teacher of the Year||Georgia Association for Career and Technical Education (GACTE)||2018|
|Post-Secondary Teacher of the Year||Georgia Association of Teachers of Family and Consumer Sciences (GATFACS)||2018|
|Continued Excellence Award||Epsilon Sigma Phi, National, Southern Region Winner||2017|
|Continued Excellence Award||Epsilon Sigma Phi, Alpha Beta (UGA) Chapter||2016|
|Excellence in Healthy Living Programming, 4-H HOPE Leadership Team Member Award||Georgia Association of Extension 4-H Agents, FIrst Place, and National Association, First Place Southern Region Award||2016|
|First Place National Social Networking Award||National Extension Association of Family and Consumer Sciences||2014|
|National Excellence in Extension Award||Association of Public Landgrant Universities and USDA||2012|
|Outreach Faculty Award||College of Family and Consumer Sciences, UGA||2012|
|Continued Excellence Award, State and National||Georgia and National Association of Extension Family and Consumer Sciences||2011|
|Distinguished Service Award||Epsilon Sigma Phi, Alpha Beta Chapter||2011|
|Outstanding Support by an ANR or FACS Professional, State Staff||Georgia Association of Extension 4-H Agents||2011|
|Outstanding Senior Extension Faculty Award||Gamma Sigma Delta, UGA Chapter||2010|
|Outstanding Engagement Faculty Award||Board on Human Sciences, National Association of State Universities and Land Grant Colleges||2007|
|Outreach Faculty Award||College of Family and Consumer Sciences, UGA||2006|
|Walter Barnard Hill Distinguished Public Service Fellow||University of Georgia||2005|
|Distinguished Service Award||National Association of Extension Family and Consumer Sciences||2002|
|Walter Barnard Hill Award for Distinguished Achievement in Public Service and Outreach||University of Georgia||2001|
|Southern Region Distinguished Mid-Career Achievement Award||Epsilon Sigma Phi||2000|
|D. W. Brooks Award for Faculty Excellence in Extension||University of Georgia||1999|
|Position||Name of Journal||Year(s)|
|Board of Editors||Food Protection Trends||2009-2012|
|Board of Editors||Journal of Nutrition Education and Behavior||2004-2008|
I develop, implement and evaluate Extension programs in food safety and quality, which include home food preservation. Current programming emphasizes reducing the risks of foodborne illness by increasing the adoption of safe home preserving and processing practices and other food handling practices; target audiences include consumers at home and foodservice employees in institutions and restaurants. I am currently conducting applied research on home canning methods and serve as a resource to many other institutions and agencies in this area.
Andress, E.L., ed. (2015rev). Complete Guide to Home Canning. Agriculture Information Bulletin No. 539. Washington, DC: National Institute of Food and Agriculture, USDA. 196 pp.
Andress, E. L., Clark, S. F. (2015). Our Own Food: From Canning Clubs to Community Gardens. Chapter in S. Y. Nickols, & G. Kay (Eds.), Remaking Home Economics: Resourcefulness and Innovation in Changing Time. University of Georgia Press.
Andress, E.L. and Harrison, J.A., eds. (2014rev). So Easy to Preserve, 6th ed. Athens, GA: Cooperative Extension Service, University of Georgia. 387 pp.
National Center for Home Food Preservation website: www.homefoodpreservation.net
Christian, K.A. and Harrison, J.A. (2016). Preserve It & Serve It. Andress, E.L., ed. Athens, GA: National Center for Home Food Preservation, University of Georgia. 48 pp.
Christian, K.A. and Barefoot, S. (2014). PUT IT UP! Food Preservation for Youth curriculum. Andress, E.L. and Harrison, J.A., eds. Athens, GA: National Center for Home Food Preservation, University of Georgia. Leaders Guide and Six Lessons with Beginning and Advanced levels.
Andress, E.L. and Harrison, J.A. (2005). So Easy to Preserve. Series of 8 instructional videos. Athens, GA: Cooperative Extension Service, University of Georgia and National Center for Home Food Preservation.
Andress, E.L. and Oesterle, A.M. (2013rev). Judging Home Preserved Foods. Athens, GA: National Center for Home Food Preservation, University of Georgia. 110 pp.
Andress, E.L. (1999). Canning: regulatory and safety considerations. Encyclopedia of Food Science and Technology, 2nd edition. New York, NY: John Wiley and Sons, Inc. pp. 243-248.
Dupree, D.E., Price, R.E., Burgess, B.A., Andress, E.L. 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. J. Food Protection, 82(4), 570-578.
Breidt Jr, F., Andress, E.L., & Ingham, B. (2018). Recommendations for designing and conducting cold-fill hold challenge studies for acidified food products. 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. (2013). Promoting dietary diversity to improve child growth in less-resourced rural settings in Uganda. Journal of Human Nutrition and Dietetics, epub ahead of print. doi: 10.1111/jhn.12056.
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 Foods and Nutrition Article, Family & Consumer Sciences Research Journal, 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 Foods and Nutrition Article, Family & Consumer Sciences Research Journal, 2010.
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(10), 2356-2361.
Nummer, B.A., Harrison, J.A., Harrison, M.A., Kendall, P., Sofos, J.N. and Andress, E.L. (2004). Effects of preparation methods on the microbiological safety of home-dried meat jerky. J. 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.