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Food Innovation Center

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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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.

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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.

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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.

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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.

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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 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.

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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.

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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.

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Bottles of AroJuice, a product by the A+ Berry Company, line up in the pilot plant at Food Innovation Center. The goal of the Aronia berry research group is to convert Aronia berries, a superfruit mainly grown in the Midwest, into functional foods and ingredients. August 2, 2022. Photo by Craig Chandler / University Communication.

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Aronia berry bush growing outside of Food Innovation Center. The goal of the Aronia berry research group is to convert Aronia berries, a superfruit mainly grown in the Midwest, into functional foods and ingredients. August 2, 2022. Photo by Craig Chandler / University Communication.

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Bottles of AroJuice, a product by the A+ Berry Company. The goal of the Aronia berry research group is to convert Aronia berries, a superfruit mainly grown in the Midwest, into functional foods and ingredients. August 2, 2022. Photo by Craig Chandler / University Communication.

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Xiaoqing Xie, left, and Changmou Xu pose with an Aronia berry bush growing outside of Food Innovation Center along with bottles of AroJuice and AroWine, a product by the A+ Berry Company. The goal of the Aronia berry research group is to convert Aronia berries, a superfruit mainly grown in the Midwest, into functional foods and ingredients. August 2, 2022. Photo by Craig Chandler / University Communication.

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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.

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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.

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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.

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April Johnson is surrounded by fog as she stacks the Dairy Store 4-H Clover Mint into the flash freezer at the Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Assistant Dairy Plant Manager Mary Underwood and April Johnson fill 3-gallon buckets with 4-H Clover Mint at the Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Assistant Dairy Plant Manager Mary Underwood swirls a 3-gallon bucket filling with 4-H Clover Mint being made at the Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Dairy Store 4-H Clover Mint is extruded into 3-gallon buckets after it comes out of the machine which turns the mix into soft serve Ice cream at Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Food coloring and flavor swirl together in the mixing vat. Dairy Store 4-H Clover Mint is being made at Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Assistant Dairy Plant Manager Mary Underwood pours in the coloring and flavor for the 100 gallons of Dairy Store 4-H Clover Mint is being made at Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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Client choices sit off to the side of the production calendar. Dairy Store 4-H Clover Mint is being made at Food Innovation Center on Nebraska Innovation Campus. July 18, 2022. Photo by Craig Chandler / University Communication.

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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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