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Food Science and Technology

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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Kazi Albab Hussain and his son, Abyan, demonstrate what should not be done, warming water in plastic bottles for feedings, including middle-of-the-night bottles, for their babies. Hussain, a PhD student in engineering, is researching the release of microplastics and nanoplastics from plastic-based baby products, study the relationship between the properties of the plastic materials and the release of microplastics and nanoplastics, and assess the consumers’ exposure and health impact. Hussain and colleagues at the University of Nebraska–Lincoln have found that microwaving such containers can release up to billions of nanoscopic particles and millions of microscopic ones. July 18, 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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Dulcie Archuleta, a student at Nebraska Wesleyan, holds a sample as dry ice steam swirls around her. She is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska and is working in the Nebraska Gnotobiotic Mouse Program. August 2, 2022. Photo by Craig Chandler / University Communication.

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Dulcie Archuleta, a student at Nebraska Wesleyan, holds a sample as Tony Juritsch, her graduate student mentor, watches. Archuleta is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska and is working in the Nebraska Gnotobiotic Mouse Program. August 2, 2022. Photo by Craig Chandler / University Communication.

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Nathlita Karlney, a senior at Fayetteville State University in North Carolina, is part of the Crop-To-Food Research and Extension Experiences for Undergraduates summer program at Nebraska. She is working on samples in the gut biology lab at the Food Innovation Center. July 25, 2022. Photo by Craig Chandler / University Communication.

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Studio portrait of Byron Chaves, Assistant Professor and Food Safety Extension Specialist. Portraits of Extension, IANR and CASNR educators. May 10, 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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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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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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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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