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Food Innovation Center

Russell Parde and Hunter Flodman fill jugs with hand sanitizer Monday afternoon. 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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Sarah Herzinger applies labels to the hand sanitizer. 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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Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Health Center lab. Because of the COVID-19 virus impact on campus, only two people were working on short term experiments in the center when normally 8 or more people would be working at a time. Yang said Work continues in the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020 Photo by Craig Chandler / University Communication.

Yafan You mixes a solution in Kurt Piepenbrink's Nebraska Food for Health Center lab. Because of the COVID-19 virus impact on campus, only two people were working on short term experiments in the center when normally 8 or more people would be working at a time. Work continues in the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020 Photo by Craig Chandler / University Communication.

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Health Center lab. Because of the COVID-19 virus impact on campus, only two people were working on short term experiments in the center when normally 8 or more people would be working at a time, Yang said. Work continues in the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020 Photo by Craig Chandler / University Communication.

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Health Center lab. Because of the COVID-19 virus impact on campus, only two people were working on short term experiments in the center when normally 8 or more people would be working at a time, Yang said. Work continues in the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020 Photo by Craig Chandler / University Communication.

Qinnan Bob Yang extracts DNA from a fecal sample as works in Andrew Benson's Nebraska Food for Health Center lab. Because of the COVID-19 virus impact on campus, only two people were working on short term experiments in the center when normally 8 or more people would be working at a time, Yang said. Work continues in the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020 Photo by Craig Chandler / University Communication.

An empty bicycle rack sits outside the Food Innovation Center at Nebraska Innovation Campus. March 25, 2020. Photo by Craig Chandler / University Communication.

Byron Chaves, Assistant Professor of Food Science and Technology, in his Food Innovation Center lab. March 16, 2020. Photo by Craig Chandler / University Communication.

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Krishnamoorthy (Krish) Pitchai, NuTek Food Science, is a NIC partner. He creates healthy alternatives for everyday pantry staples, including Salt for Life which is a salt made with potassium. They use the labs at NIC as well as the physical office spaces, and have their foods tested through the product testing groups offered at NIC. December 6, 2019. Photo by Craig Chandler / University Communication.

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Krishnamoorthy (Krish) Pitchai, NuTek Food Science, is a NIC partner. He creates healthy alternatives for everyday pantry staples, including Salt for Life which is a salt made with potassium. They use the labs at NIC as well as the physical office spaces, and have their foods tested through the product testing groups offered at NIC. December 6, 2019. Photo by Craig Chandler / University Communication.

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Yanbin Yin, Associate Professor in Food Science and Technology, looks over algae samples with post-doc Xuehuan Feng. Yin is a National Science Foundation CAREER Award winner who is a new researcher with the Food for Health Center. July 22, 2019. Photo by Craig Chandler / University Communication.

Yanbin Yin, Associate Professor in Food Science and Technology, looks over algae samples with post-doc Xuehuan Feng. Yin is a National Science Foundation CAREER Award winner who is a new researcher with the Food for Health Center. July 22, 2019. Photo by Craig Chandler / University Communication.

Yanbin Yin, Associate Professor in Food Science and Technology, looks over algae samples with post-doc Xuehuan Feng. Yin is a National Science Foundation CAREER Award winner who is a new researcher with the Food for Health Center. July 22, 2019. Photo by Craig Chandler / University Communication.

Justin Tran wins the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. Justin was working with only one assistant, while each other group had four members.
February 28, 2018. Photo by James Wooldridge, for

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Team Five celebrates as they take second in the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. February 28, 2018. Photo by James Wooldridge, for University Communication.

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Paul Phillips, chef at ShillingBridge Cork and Tap, smells a student's cookies during the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. "You just made me homesick," he said to the cook after smelling the

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A student pours ingredients for cookies during the second round of the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. Competitors were instructed to bake their cookies crispy on the outside, soft on the

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Xinyao Wei (left), Tushar Verma, Long Chen and Jared Kleine of Team Sevencelebrate after making it to the second round of the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. February 28, 2018. Photo by James

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Chef Paul Phillips judges the first round of the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. The Judges chose four groups to advance to the next round. February 28, 2018. Photo by James Wooldridge, for

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Judges Paul Phillips (left) of ShillingBridge Cork and Tap, Ashley Mueller of the Nebraska Extension and Scott Keys from NuTek Food Science debate the dishes in the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation

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Tushar Verma (left), Xinyao Wei, Long Chen and Jared Kleine present their Biang Biang noodles to the judges of the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. February 28, 2018. Photo by James Wooldridge

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Team Seven's Biang Biang noodles during the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. February 28, 2018. Photo by James Wooldridge, for University Communication.

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Dr. Heather Hallen-Adams sets out one of Team Two's finished plates of linguine pasta during the 2018 Battle of the Food Scientists at the Food Innovation Center on Nebraska Innovation Campus. February 28, 2018. Photo by James Wooldridge, for University

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Ordering Instructions

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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