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Food Innovation Center

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

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.

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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.

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The Scarlet Hotel is nearly finished and is expected to open in the spring. January 28, 2022. Photo by Craig Chandler / University Communication.

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The Scarlet Hotel is nearly finished and is expected to open in the spring. January 28, 2022. Photo by Craig Chandler / University Communication.

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April Johnson is one of a number of Huskers learning real-world career skills in the in the product development lab at the Food Innovation Center. One of the lab's clients is a company testing a pectin replacement for gummies. October 13, 2021. Photo by Craig Chandler / University Communication.

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Students working in the product development lab at the Food Innovation Center help test new flavors and changing ingredients for corporate clients. A batch of flavored coffees await further testing. October 13, 2021. Photo by Craig Chandler / University Communication.

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April Johnson cuts up gummies in the product development lab at Nebraska’s Food Innovation Center. She is one of a number of Huskers learning real-world career skills in the in the product development lab at the Food Innovation Center. One of the lab's clients is a company testing a pectin replacement for gummies. October 13, 2021. Photo by Craig Chandler / University Communication.

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Robert Hutkins with the Nebraska Food for Health Center. January 22, 2021. Photo by Craig Chandler / University Communication

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Andy Benson with the Nebraska Food for Health Center. January 22, 2021. Photo by Craig Chandler / University Communication

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Robert Hutkins and Andy Benson are photographed in the Nebraska Food for Health Center. This image is a composite so the two researchers could appear in one photo without masks. January 22, 2021. Photo by Craig Chandler / University Communication

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David Richardson (center), assistant secretary for the Department of Homeland Security’s Countering Weapons of Mass Destruction Office (DHS), talks with Andy Benson (left), director of the Nebraska Food for Health Center, after a presentation. DHS CWMD Assistant Secretary Richardson tours the Food Innovation Center on Innovation Campus. December 18, 2020. Photo by Craig Chandler / University Communication.

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David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering Weapons of Mass Destruction Office, listens to Terry Howell, FPC Executive Director, describe the various processing areas of the Food Innovation Center. DHS CWMD Asst. Sec. David Richardson tours the Food Innovation Center on Innovation Campus. December 18, 2020. Photo by Craig Chandler / University Communication.

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David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering Weapons of Mass Destruction Office, listens to Terry Howell, FPC Executive Director, describe the various processing areas of the Food Innovation Center. DHS CWMD Asst. Sec. David Richardson tours the Food Innovation Center on Innovation Campus. December 18, 2020. Photo by Craig Chandler / University Communication.

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David Richardson, assistant secretary for the Department of Homeland Security’s (DHS) Countering Weapons of Mass Destruction Office, listens to Terry Howell, FPC Executive Director, describe the various processing areas of the Food Innovation Center. DHS CWMD Asst. Sec. David Richardson tours the Food Innovation Center on Innovation Campus. December 18, 2020. Photo by Craig Chandler / University Communication.

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Russell Parde peers under the pallet of non-flammable ingredients as he steers it into place inside Food Innovation Center. The ingredients will be mixed with the ethanol in an outdoor area under stringent safety rules. Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. Photo by Craig Chandler / University Communication.

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Jan Tenbensel, chair of the Nebraska Ethanol Board, directs Russell Parde from the Food Processing Center, as non-flammable ingredients are mixed inside Food Innovation Center. The ingredients will be mixed with the ethanol in an outdoor area under stringent safety rules. Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. Photo by Craig Chandler / University Communication.

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Speedway Motors donated fire resistant coveralls so make it safer working with the ethanol. Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. Photo by Craig Chandler / University Communication.

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Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. Photo by Craig Chandler / University Communication.

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Hunter Flodman pulls a container of nonflammable ingredients into the Food Innovation Center so they can be easily mixed before the ethanol is added in an outdoor safe working area. Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. Photo by Craig Chandler / University Communication.

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Ethanol and non-flammable ingredients await their turn on the mixing rack. Hand sanitizer is being made at Nebraska Innovation Campus thanks to a collaboration between the Food Innovation Center and the Nebraska Ethanol Board. April 6, 2020. 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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