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Home » Keywords » Georgia Tech Research Institute

Items Tagged with 'Georgia Tech Research Institute '

ARTICLES

GTRI Fellow

New Poultry Research Fellow takes aim at robotic solutions for industry

Industry News
March 1, 2021
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Konrad Ahlin named first R. Harold and Patsy Harrison Research Faculty Fellow in Poultry Technologies.
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John Pierson, Principal Research Engineer at Georgia Tech Research Institute

Georgia Tech Research Institute introduces innovative dynamic filtration system

March 25, 2016
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In this video Q&A, John Pierson, Principal Research Engineer, explains the new innovative dynamic filtration system and where it is in the process of getting the system to the marketplace.


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Doug Britton, Manager of Agricultural Technology Research Program at Georgia Tech Research Institute

How university technology transitions to commercial applications

March 24, 2016
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In this video, Manager of Agricultural Technology Research Program at Georgia Tech Research Institute Doug Britton gives an inside look at how a bone detection system turned into a commercial yield management system.


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Researchers at the Georgia Tech Research Institute are exploring the use of ice slurry as an alternative chilling medium for poultry processing
2016 Food Safety Report

GTRI: Could use of ice slurry improve poultry carcass chilling results?

Angela Colar
March 21, 2016
No Comments

Researchers at the Georgia Tech Research Institute (GTRI) are exploring the use of ice slurry as an alternative chilling medium for poultry processing.


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np0815_076_tech_img1.jpg

Wastewater treatment: the phosphate puzzle

Magnetized, nano-sized particles could help poultry processors remove phosphate from wastewater.
Angela Colar
August 25, 2015
No Comments

To ensure water quality and safety under the Clean Water Act, the U.S. Environmental Protection Agency (EPA) regulates the amount of various types of nutrients that can be discharged from point sources into nearby lakes, streams or reservoirs.


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poultry plant

Cutting, deboning: Adaptation … to the bird

May 14, 2012
No Comments
University labs are experimenting with automating the often inconsistent cutting and deboning process.
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Check out the February 2021 edition of The National Provisioner, featuring the 2021 Seafood Report, Meat Science Review, freezing and chilling technologies, packaging trends and much more!

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Check out the February 2021 edition of Independent Processor, featuring the creative side of sausage making with Smokey Denmark Smoked Meats Co., 2021 outlook, worker safety in a COVID world, biochemical factors affecting goat meat palatability and more!

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