![Charles Chioma Nwaizu, Assistant Professor of Practice in Food Science and Technology, is photographed outside the Food Innovation Center on Nebraska Innovation Campus. March 21, 2023. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/230321_Chioma _Nwaizu_020.jpg)
230321 Chioma Nwaizu 020
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_2854_0.jpg)
230110 Moldy Meals 2854 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_2785_0.jpg)
230110 Moldy Meals 2785 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_1797_0.jpg)
230110 Moldy Meals 1797 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_1046_0.jpg)
230110 Moldy Meals 1046 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_1036_0.jpg)
230110 Moldy Meals 1036 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0914_0.jpg)
230110 Moldy Meals 0914 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0585_0.jpg)
230110 Moldy Meals 0585 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0410_0.jpg)
230110 Moldy Meals 0410 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0395_0.jpg)
230110 Moldy Meals 0395 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0327_0.jpg)
230110 Moldy Meals 0327 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0302_0.jpg)
230110 Moldy Meals 0302 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0228_0.jpg)
230110 Moldy Meals 0228 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0176_0.jpg)
230110 Moldy Meals 0176 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0145_0.jpg)
230110 Moldy Meals 0145 0
![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.](styles/square_thumbnail/public/photos/230110_Moldy_Meals_0118_0.jpg)
230110 Moldy Meals 0118 0
![Nate Korth, a doctoral student with UNL’s Department of Food Science and co-investigator in the research project, is researching a variety of popcorn that when digested, a microbiome responds by greatly increasing its production of butyrate, a “short-chain” fatty acid that boosts human health in major ways. September 2, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220902_Korth_052.jpg)
220902 Korth 052
![Nate Korth, a doctoral student with UNL’s Department of Food Science and co-investigator in the research project, is researching a variety of popcorn that when digested, a microbiome responds by greatly increasing its production of butyrate, a “short-chain” fatty acid that boosts human health in major ways. September 2, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220902_Korth_020.jpg)
220902 Korth 020
![Charles Murrieta, Lecturer in Forensic Science. New Faculty and Staff Orientation. August 17, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220817_Murrieta_027.jpg)
220817 Murrieta 027
![Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation Campus. Rice is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska. August 1, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220801_Shane_Rice_069.jpg)
220801 Shane Rice 069
![Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation Campus. Rice is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska. August 1, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220801_Shane_Rice_052.jpg)
220801 Shane Rice 052
![Shane Rice, a junior at North Carolina A&T, works in Professor Ozan Cifti’s lab at Food Innovation Campus. Rice is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska. August 1, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220801_Shane_Rice_008.jpg)
220801 Shane Rice 008
![Jennifer and Thomas Auchtung, a husband and wife microbiologist team with IANR’s Food Science and Technology Department. They were part of an international team that compiled the first comprehensive analysis of fungi in the human gastrointestinal tract, looking specifically at possible ramifications for child health. June 20, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220620_Achtung_025.jpg)
220620 Achtung 025
![Carmen Cano Roca, Research Assistant and Ph.D. student in Food Science, prepares a plate in her Food Innovation Center lab. She’s from Guatemala and did her master's program at UNL and plans to stay in the Midwest after graduation. She's primarily done lab work, studying salmonella in chickens. March 14, 2022. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/220314_Cano_Roca_051.jpg)
220314 Cano Roca 051