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Food Innovation Center

Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in her Nebraska Food Innovation Center lab. August 22, 2023. Photo by Craig Chandler / University Communication.

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Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in her Nebraska Food Innovation Center lab. August 22, 2023. Photo by Craig Chandler / University Communication.

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Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in her Nebraska Food Innovation Center lab. August 22, 2023. Photo by Craig Chandler / University Communication.

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Vanessa Whitmore, a graduate student who is UNL’s first National GEM Consortium fellow, works in her Nebraska Food Innovation Center lab. August 22, 2023. Photo by Craig Chandler / University Communication.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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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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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