Andrew J. MacIntosh
0000-0002-9558-041X

Specialist

associate professor, Department of Food Science and Human Nutrition

FSHN Profile

Publications

Ensuring Safe Oysters: Essential Handling, Preparing, and Cooking Practices

Razieh Sadat Mirmahdi, Samantha Dicker, Razieh Farzad, Andrew J. MacIntosh, Amarat Simonne, and Naim Montazeri

This EDIS publication provides insights for both oyster consumers and the restaurants that serve them, offering recommendations on techniques to maximize the safety of oysters through proper cooking.

Harvest and Handling of Calabaza (Tropical Pumpkin)

Megan E. Kinsman, Amarat Simonne, Carlene A. Chase, Geoffrey Meru, Steven A. Sargent, and Andrew J. MacIntosh

This publication highlights best harvest, handling, and storage practices to serve growers interested in producing calabaza based on a review of preexisting and pertinent literature. This guidance also draws upon published information on closely related winter squash varieties, like butternut squash, due to the limited available literature on calabaza. The intended audiences of this publication are growers interested in incorporating calabaza into their rotation of crops, Extension agents charged with guiding growers on the harvesting and handling of calabaza crops, and anyone who is interested in ethnic vegetable production.

Packaging Implications for Wine and Alcoholic Beverages

Nicholas Wendrick, Drew Budner, Andrew J. MacIntosh, and Katherine A. Thompson-Witrick

This is a review of the most commonly available wine packaging types currently on the market. This includes glasses bottles, polethylene terephthalate bottles (PET), bag-in-box (BIB), aluminum cans, and Tetra Pack. This publication focuses on the pros and cons of each packaging type in relation to wine and alcoholic beverages.

A Guide to Carbonating Beverages at Small Scale

Xuwei Song, Nicholas Wendrick, Charles A. Sims, and Andrew MacIntosh

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Exploring Opportunities for Malting Barley Production in Florida

Charles E. Barrett, Lincoln Zotarelli, Sylvia M. Willis, Jay M. Capasso, Ethan T. Carter, De Broughton, Kevin R. Athearn, Andrew MacIntosh, Alicia N. Halbritter, Matthew T. Smith, Kevin A. Korus, and Daniel J. Leonard

This new 6-page publication of the UF/IFAS Horticultural Sciences Department aims to inform Florida growers and the craft brewing and distillery industry about the current knowledge of the potential yield and challenges of barley cultivation in north Florida. Written by Charles E. Barrett, Lincoln Zotarelli, Sylvia M. Willis, Jay M. Capasso, Ethan T. Carter, De Broughton, Kevin R. Athearn, Andrew MacIntosh, Alicia N. Halbritter, Matthew T. Smith, Kevin A. Korus, and Daniel J. Leonard.

Small-Scale Juicing of Florida-Grown ‘UFSun’ Peaches

Savanna J. Curtis, Ali Sarkhosh, Paul J. Sarnoski, Charles A. Sims, and Andrew J. MacIntosh

Peaches are a promising option for the Florida agricultural industry with plenty of revenue streams including fresh market, U-pick, and retail sales, as well as alternatives in the juicing and fermentation industries. This publication discusses a 2018 case study completed on a Florida peach cultivar. ‘UFSun’ were harvested, processed into juice, and analyzed for sugar content, juice yield, and general economic feasibility. The University of Florida has bred peach cultivars that grow commercially in tropical and subtropical climates such as Florida’s and are harvest-ready two months before the rest of the United States, offering competitive advantages. Unfortunately, their small size renders them less profitable in fresh markets compared to larger non-Florida cultivars. Knowing the processing characteristics of Florida peaches provides valuable information for peach farmers who are considering using their peaches for juicing, fermentation, and similar purposes.

Andrew J. MacIntosh 0000-0002-9558-041X