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LOCATION|University Buildings|Nebraska Innovation Campus|Food In

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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Chocolate and white chocolate chips are mixed for 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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Molly Rosenthal pours ice cream base mix into a large mixing vat. The vat holds 50 gallons of mix. 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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Molly Rosenthal pours ice cream base mix into a large mixing vat. The vat holds 50 gallons of mix. 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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The calendar on the wall of the Food Innovation Center plots the flavors to be produced this month. 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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Nebraska Innovation Campus. June 29, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

Aerial views of Nebraska Innovation Campus ( NIC ). May 27, 2022. Photo by Craig Chandler / University Communication.

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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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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