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

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

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

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

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

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

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

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

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

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Studio portrait of Silvana Martini, Department Head, Food Science and Technology. August 21, 2024.

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Studio portrait of Byron Chaves-Elizondo, Assistant Professor of Food Science and Technology. June 2

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Yanbin Yin (center) and his research team (from left) Siva Shanmugam, postdoctoral researcher; Xinpe

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Bing Wang, Associate Professor of Food Science and Technology, is spearheading cutting-edge science

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

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

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

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

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Studio portrait of Edward Deehan, Assistant Professor of Food Science and Technology. 2023 New Facul

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Charles Chioma Nwaizu, Assistant Professor of Practice in Food Science and Technology, is photograph

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Hallen-Adams explains the biology of Aspergillus. FDST 492 - Special Topics in Food Science and Tech

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Nanqing Bian reacts to the taste of a soy sauce as he and teammates Zhengchun Han, left, and Yan Sun

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Mold, as seen through a microscope, grows in a petri dish in the food science lab. Heather Hallen-Ad

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Students write their observations after tasting nine different soy sauces. Heather Hallen-Adams teac

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Alisa Holst samples a soy sauce taste test during class. Heather Hallen-Adams teaches FDST 492 - Spe

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Nanqing Bian, a junior in Food Science and Technology, adjusts his microscope to view a mold sample.

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Heather Hallen-Adams describes the mold in cheeses being sampled by the class. FDST 492 - Special To

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Amanda Maliva, left, reacts to the strong flavor of the cheese as she and Alisa Holst sample various

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Students use a piece of tape to take a sample of moldy cheese and transfer it to a slide. Heather Ha

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Microscopic view of a mold sample. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Sc

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Mold growing on cheese. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and T

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Zhuo Chen wrinkles her nose after smelling a cheese sample held by Baoyue Zhang. Heather Hallen-Adam

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Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Me

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Mold growing on a chunk of meat. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Scie

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Students in Heather Hallen-Adams’ FDST 492 - Special Topics in Food Science and Technology topic M

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Nate Korth, a doctoral student with UNL’s Department of Food Science and co-investigator in the re

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Nate Korth, a doctoral student with UNL’s Department of Food Science and co-investigator in the re

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Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation

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Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation

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Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation

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Jennifer and Thomas Auchtung, a husband and wife microbiologist team with IANR’s Food Science and

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

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

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Studio portrait of Gary Sullivan, Associate Professor Meat Science. March 8, 2022.

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Studio portrait of Qinnan Yang, Post-Doc Research Associate, Nebraska Food for Health Center, in Foo

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Studio portrait of Keting Li, lecturer in Food Science and Technology. January 19, 2022.

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

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

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

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