![Sherri Jones, dean of college of education and human sciences, makes tamales in her home kitchen. She loves to cook for her family as a source of relaxation and is a proud Nebraska alumna having earned three degrees from UNL in 1985, 1987 and 1994. March 11, 2023. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/230311_Jones_474.jpg)
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![Sherri Jones, dean of college of education and human sciences, makes tamales in her home kitchen. The tamale session becomes a family affair as her husband, Tim, their daughters and their partners all help. She loves to cook for her family as a source of relaxation and is a proud Nebraska alumna having earned three degrees from UNL in 1985, 1987 and 1994. March 11, 2023. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/230311_Jones_439.jpg)
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![Sherri Jones, dean of college of education and human sciences, makes tamales in her home kitchen. She loves to cook for her family as a source of relaxation and is a proud Nebraska alumna having earned three degrees from UNL in 1985, 1987 and 1994. March 11, 2023. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/230311_Jones_128.jpg)
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![The winning team takes a photo with the competition judges. Pictured are (from left) Nicolle Kaliff, Sedoten Ogun, Prabhashis Bose, Sayantini Paul, Urvinder Kaur Sardarni, Ava Petersen and Terry Howell. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_064_0.jpg)
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![Contest judge Terry Howell with the UNL Food Processing Center gives an entry a close eye as he prepares for a taste. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_057_0.jpg)
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![The winning entry, Great Indian Carrot Porridge, is plated and presented for the judges.
Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_054_0.jpg)
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![Kevin Lievano, David Fabian Gomez Quintero, Carmen Perez-Donado and Armando Lerma Fuentes take a quick photo with their plated Crick Crick Brownie before presenting to judges. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_053_0.jpg)
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![A cricket centerpiece is prepared as part of the team's entry. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_047_0.jpg)
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![Carmen Perez-Donado pours egg into a mixture as David Fabian Gomez Quintero stirs during the Battle of the Food Scientists. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_043_0.jpg)
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![Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_037_0.jpg)
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![Contest judges Nicole Kallhoff with ConAgra Brands and Terry Howell with the UNL Food Processing Center taste contest entries. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_033_0.jpg)
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![Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_004_0.jpg)
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![Adam Lierz grabs a package of flour from the ingredient selections during the Battle of the Food Scientists. Groups prepared baked goods using flour made from crickets. Battle of the Food Scientists at Nebraska Innovation Campus. February 15, 2023. Photo by Blaney Dreifurst / University Communication.](styles/square_thumbnail/public/photos/230215_Food_Battle_003_0.jpg)
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![Nidhi Polekar, a triple major in Political Science, English, and Film Studies. She is pictured cooking in her kitchen. ASEM recruitment feature story. May 3, 2021. Photo by Craig Chandler / University Communication.](styles/square_thumbnail/public/photos/210503_Nidhi_Polekar_044.jpg)
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