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

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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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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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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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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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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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Xiaoqing Xie, left, and Changmou Xu pose with an Aronia berry bush growing outside of Food Innovatio

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Bottles of AroJuice, a product by the A+ Berry Company, line up in the pilot plant at Food Innovatio

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Bottles of AroJuice, a product by the A+ Berry Company. The goal of the Aronia berry research group

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Aronia berry bush growing outside of Food Innovation Center. The goal of the Aronia berry research g

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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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Assistant Dairy Plant Manager Mary Underwood swirls a 3-gallon bucket filling with 4-H Clover Mint b

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The calendar on the wall of the Food Innovation Center plots the flavors to be produced this month.

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Molly Rosenthal pours ice cream base mix into a large mixing vat. The vat holds 50 gallons of mix. D

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Food coloring and flavor swirl together in the mixing vat. Dairy Store 4-H Clover Mint is being made

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Assistant Dairy Plant Manager Mary Underwood and April Johnson fill 3-gallon buckets with 4-H Clover

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Molly Rosenthal pours ice cream base mix into a large mixing vat. The vat holds 50 gallons of mix. D

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Assistant Dairy Plant Manager Mary Underwood pours in the coloring and flavor for the 100 gallons of

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Dairy Store 4-H Clover Mint is extruded into 3-gallon buckets after it comes out of the machine whic

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April Johnson is surrounded by fog as she stacks the Dairy Store 4-H Clover Mint into the flash free

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Chocolate and white chocolate chips are mixed for 4-H Clover Mint is being made at Food Innovation C

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Client choices sit off to the side of the production calendar. Dairy Store 4-H Clover Mint is being

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Nebraska Innovation Campus. June 29, 2022.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022.

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

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