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COLLEGE OF AGRICULTURAL SCIENCES AND NATURAL RESOURCES

Students write their observations after tasting nine different soy sauces. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Nanqing Bian reacts to the taste of a soy sauce as he and teammates Zhengchun Han, left, and Yan Sun. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Alisa Holst samples a soy sauce taste test during class. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Hallen-Adams explains the biology of Aspergillus. FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Mold, as seen through a microscope, grows in a petri dish in the food science lab. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Zhuo Chen wrinkles her nose after smelling a cheese sample held by Baoyue Zhang. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Amanda Maliva, left, reacts to the strong flavor of the cheese as she and Alisa Holst sample various cheeses. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Students in Heather Hallen-Adams’ FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More line up to sample various moldy cheeses and sausage. January 10, 2023. Photo by Craig Chandler / University Communication.

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Mold growing on cheese. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Heather Hallen-Adams describes the mold in cheeses being sampled by the class. FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Mold growing on a chunk of meat. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Microscopic view of a mold sample. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Nanqing Bian, a junior in Food Science and Technology, adjusts his microscope to view a mold sample. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Students use a piece of tape to take a sample of moldy cheese and transfer it to a slide. Heather Hallen-Adams teaches FDST 492 - Special Topics in Food Science and Technology topic Moldy Meals: Koji and More. January 10, 2023. Photo by Craig Chandler / University Communication.

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Kyle Broderick pipettes a sample in the molecular lab. Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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Kyle Broderick looks at two tar spot samples on corn leaves using the lab’s microscopes. Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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Corn samples await their turn. Kyle Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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Kyle Broderick, coordinator of the Plant and Pest Diagnostic Clinic and an assistant extension educator in plant pathology, uses a microscope to examine two tar spot samples on corn leaves. Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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A collection of cactuses awaits its turn in the Plant and Pest Diagnostic Clinic. Kyle Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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Kyle Broderick, coordinator of the Plant and Pest Diagnostic Clinic and an assistant extension educator in plant pathology, holds a fescue sample with fungus growing on its roots. Broderick, an Extension educator/plant pathologist heads UNL’s Plant and Pest Diagnostic Lab. December 2, 2022. Photo by Craig Chandler / University Communication.

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A cow with bovine pinkeye. Bovine pinkeye is the No. 1 reported disease for breeding cows and No. 2 for calves. Photos for Geitner Simmons story. November 1, 2022. Photo provided by Dr. Dustin Loy.

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Matt Hille (left) and Dustin Loy look over a culture of Moraxella bovis in the Veterinary Diagnostic Center lab. M. bovis is the primary bacterium that causes bovine pinkeye. Hille and Loy, scientists in the School of Veterinary Medicine and Biomedical Sciences, have published significant journal articles about the disease this year. Photos for Geitner Simmons story. November 1, 2022. Photo by Craig Chandler / University Communication.

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Frank Billings, a veterinary pathologist in the early days of the University of Nebraska, drew these images of bovine pinkeye for an 1889 article that provided the first scientific description of the disease and associated bacteria. Dustin Loy, a professor in the School of Veterinary Medicine and Biomedical Sciences, keeps the drawings in his office as he continues to study the disease. Photos for Geitner Simmons story. November 1, 2022. Photo by Craig Chandler / University Communication.

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All photos are available to UNL departments at no charge. Email the titles of the photos to Craig Chandler or Monica Myers.

cchandler2@unl.edu
mmyers2@unl.edu

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