Digital Photo Archive | University of Nebraska–Lincoln

Skip to main content

Portrait of Amanda Ramer-Tait, Professor of Food Science and Technology. Nebraska Gnotobiotic Mouse

241016_Mouse_040

Isolettes line the walls in the Nebraska Gnotobiotic Mouse Program. October 16, 2024.

241016_Mouse_467

Jeffrey Price, Associate Director, Nebraska Gnotobiotic Mouse Program, uses an autoclave to steriliz

241016_Mouse_907

Graduate student David Gomez compares samples being analyzed in an anaerobic chamber. Nebraska Gnoto

241016_Mouse_152

Supply cylinders containing food and bedding for the mice are attached to one of the isolators in th

241016_Mouse_499

Jeffrey Price, Associate Director, Nebraska Gnotobiotic Mouse Program, uses an autoclave to steriliz

241016_Mouse_939

Sign in the Nebraska Gnotobiotic Mouse Program. October 16, 2024.

241016_Mouse_004

Graduate student David Gomez compares a sample being analyzed in an anaerobic chamber to one held by

241016_Mouse_201

A technician has a mouse face drawn on the top of their shoe. Nebraska Gnotobiotic Mouse Program. Oc

241016_Mouse_537

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_010

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_090

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_116

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_010

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_135

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_116

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_090

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in h

230822_Whitmore_135

Dulcie Archuleta, a student at Nebraska Wesleyan, holds a sample as dry ice steam swirls around her.

220802_Archuleta_042

Dulcie Archuleta, a student at Nebraska Wesleyan, holds a sample as Tony Juritsch, her graduate stud

220802_Archuleta_017

Nathlita Karlney, a senior at Fayetteville State University in North Carolina, is part of the Crop-T

220725_Karnley_099

Studio portrait of Byron Chaves, Assistant Professor and Food Safety Extension Specialist. Portraits

220510_Chaves_363

Carmen Cano Roca, Research Assistant and Ph.D. student in Food Science, prepares a plate in her Food

220314_Cano_Roca_037

Carmen Cano Roca, Research Assistant and Ph.D. student in Food Science, prepares a plate in her Food

220314_Cano_Roca_051

The winning entry, Great Indian Carrot Porridge, is plated and presented for the judges.

Groups pre

230215_Food_Battle_054_0

A cricket centerpiece is prepared as part of the team's entry. Groups prepared baked goods using flo

230215_Food_Battle_047_0

Contest judge Terry Howell with the UNL Food Processing Center gives an entry a close eye as he prep

230215_Food_Battle_057_0

Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebrask

230215_Food_Battle_037_0

Kevin Lievano, David Fabian Gomez Quintero, Carmen Perez-Donado and Armando Lerma Fuentes take a qui

230215_Food_Battle_053_0

The winning team takes a photo with the competition judges. Pictured are (from left) Nicolle Kaliff,

230215_Food_Battle_064_0

Carmen Perez-Donado pours egg into a mixture as David Fabian Gomez Quintero stirs during the Battle

230215_Food_Battle_043_0

Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebrask

230215_Food_Battle_004_0

Adam Lierz grabs a package of flour from the ingredient selections during the Battle of the Food Sci

230215_Food_Battle_003_0

Contest judges Nicole Kallhoff with ConAgra Brands and Terry Howell with the UNL Food Processing Cen

230215_Food_Battle_033_0

April Johnson is one of a number of Huskers learning real-world career skills in the in the product

211013_Johnson_143

April Johnson cuts up gummies in the product development lab at Nebraska’s Food Innovation Center.

211013_Johnson_057

Students working in the product development lab at the Food Innovation Center help test new flavors

211013_Johnson_097

Mouse isolettes line the walls in the Nebraska Gnotobiotic Mouse Program. August 10, 2021.

210810_Mouse_House_142

Amanda Ramer-Tait, associate professor of food science and technology and director of the Nebraska G

210810_Mouse_House_298

Kristin Beede, research manager with the Department of Food Science and Technology, works with mice

210810_Mouse_House_460

Mouse isolettes line the walls in the Nebraska Gnotobiotic Mouse Program. August 10, 2021.

210810_Mouse_House_679

Jordan Harrison, gnotobiotic technician, works with a mouse isolette in the Nebraska Gnotobiotic Mou

210810_Mouse_House_173

Lab work in the mouse isolettes in the Nebraska Gnotobiotic Mouse Program. August 10, 2021.

210810_Mouse_House_374

Kristen Beede, Research Lab Manager at the Nebraska Gnotobiotic Mouse Program, works in a mouse isol

210810_Mouse_House_559

Amanda Ramer-Tait, associate professor of food science and technology and director of the Nebraska G

210810_Mouse_House_056

Jordan Harrison, gnotobiotic technician, works with a mouse isolette in the Nebraska Gnotobiotic Mou

210810_Mouse_House_187

Tammy May, gnotobiotic technician, cleans an interlocking chamber of a mouse isolate in the Nebraska

210810_Mouse_House_338

Morgan Cade, graduate student, works under a hood while working with individual mouse cages. Nebrask

210810_Mouse_House_628

Jeffrey Price, research assistant professor of food science and associate director of the Nebraska G

201119_NFHC_535