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LOCATION|University Buildings|Nebraska Innovation Campus|Food In

Students write their observations after tasting nine different soy sauces. 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 reacts to the taste of a soy sauce as he and teammates Zhengchun Han, left, and Yan Sun. 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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Alisa Holst samples a soy sauce taste test during class. 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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Hallen-Adams explains the biology of Aspergillus. 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, as seen through a microscope, grows in a petri dish in the food science lab. 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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Zhuo Chen wrinkles her nose after smelling a cheese sample held by Baoyue Zhang. 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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Amanda Maliva, left, reacts to the strong flavor of the cheese as she and Alisa Holst sample various cheeses. 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 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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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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