Digital Photo Archive | University of Nebraska–Lincoln

Skip to main content

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

220314_Cano_Roca_037

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

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

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

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

230215_Food_Battle_004_0

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

211013_Johnson_097

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

Andy Benson with the Nebraska Food for Health Center. January 22, 2021.

210122_Gut_Research_011v2

Robert Hutkins with the Nebraska Food for Health Center. January 22, 2021.

210122_Gut_Research_034

Robert Hutkins and Andy Benson are photographed in the Nebraska Food for Health Center. This image i

210122_Gut_Research_011

David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering W

201218_DHS_WMD_169

David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering W

201218_DHS_WMD_119

David Richardson (center), assistant secretary for the Department of Homeland Security’s Counterin

201218_DHS_WMD_206

David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering W

201218_DHS_WMD_154

Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Foo

200406_Sanitizer_375

Russell Parde drives a forklift after lowering a container of hand sanitizer after it was emptied in

200406_Sanitzer_164

Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Foo

200406_Sanitzer_209

Russell Parde peers under the pallet of non-flammable ingredients as he steers it into place inside

200406_Sanitzer_294

Sarah Herzinger applies labels to the hand sanitizer. Hand sanitizer is being made at Nebraska Innov

200406_Sanitizer_302

Jugs are filled two at a time with hand sanitizer is being made at Nebraska Innovation Campus thanks

200406_Sanitzer_032

Ethanol and non-flammable ingredients await their turn on the mixing rack. Hand sanitizer is being m

200406_Sanitzer_183

Speedway Motors donated fire resistant coveralls so make it safer working with the ethanol. Hand san

200406_Sanitzer_230

Russell Parde and Hunter Flodman fill jugs with hand sanitizer Monday afternoon. Hand sanitizer is b

200406_Sanitizer_354

Hand Sanitizer is mixed and loaded into jugs inside a fenced off section of the Food Innovation Cent

200406_Sanitzer_051

Hunter Flodman pulls a container of nonflammable ingredients into the Food Innovation Center so they

200406_Sanitzer_201

Jan Tenbensel, chair of the Nebraska Ethanol Board, directs Russell Parde from the Food Processing C

200406_Sanitzer_265

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Healt

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Healt

An empty bicycle rack sits outside the Food Innovation Center at Nebraska Innovation Campus. March 2

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Healt

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Healt

Yafan You mixes a solution in Kurt Piepenbrink's Nebraska Food for Health Center lab. Because of the

Byron Chaves, Assistant Professor of Food Science and Technology, in his Food Innovation Center lab.

200316_Food_Safety_023

The Scarlet Hotel is nearly finished and is expected to open in the spring. January 28, 2022.

220128_Scarlet_139_0

The Scarlet Hotel is nearly finished and is expected to open in the spring. January 28, 2022.

220128_Scarlet_055_0

Studio portrait of Byron Chaves-Elizondo, Assistant Professor, Food Science and Technology. New Facu

170816_Chares-Elizondo_59

Studio portrait of Mary-Grace Danao, Research Associate Professor, Food Science and Technology. New

170816_Danao_94

Studio portrait of Kurt Piepenbrink, Assistant Professor, Food Science and Technology. New Faculty O

170816_Piepenbrink_10

Kelly Sturek and Julianne Kopf are two thirds of the Bugeater Foods team working to use insect prote

170216_Bugeaters_017

Kelly Sturek holds a test noodle of gluten free macaroni made with cricket protein. Sturek and Julia

170216_Bugeaters_086

Test production of macaroni noodles made with cricket protein. Kelly Sturek and Julianne Kopf are tw

170216_Bugeaters_034