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Food Science and Technology

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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Mouse isolettes line the walls in the Nebraska Gnotobiotic Mouse Program. August 10, 2021. Photo by Craig Chandler / University Communication.

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Morgan Cade, graduate student, works under a hood while working with individual mouse cages. Nebraska Gnotobiotic Mouse Program. August 10, 2021. Photo by Craig Chandler / University Communication.

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Kristen Beede, Research Lab Manager at the Nebraska Gnotobiotic Mouse Program, works in a mouse isolette as Amanda Ramer-Tait, Associate Professor in Food Science and Technology, watches. August 10, 2021. Photo by Craig Chandler / University Communication.

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Kristin Beede, research manager with the Department of Food Science and Technology, works with mice in a mouse isolate in the Nebraska Gnotobiotic Mouse Program. August 10, 2021. Photo by Craig Chandler / University Communication.

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Lab work in the mouse isolettes in the Nebraska Gnotobiotic Mouse Program. August 10, 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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