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Two large jars of kombucha during fermentation

From Nebraska Today

Husker scientists contribute to pilot study showing kombucha’s possible benefits

August 1, 2023

Kazi Albab Hussain holds his son while removing a plastic container from a microwave

From Nebraska Today

Nebraska study finds billions of nanoplastics released when microwaving containers

July 21, 2023

Sorghum field

From Nebraska Today

Starches common in processed grains can curb helpful gut bacteria

June 22, 2023

The Food Innovation Center on Innovation Campus

From Nebraska Today

Center celebrates 40 years of development in all things food

June 13, 2023

Jill Gifford

From Nebraska Today

After 43-year career, Food Entrepreneur Program leader Gifford retiring

May 15, 2023

The University Libraries provides course reserves services via Canvas in support of teaching and learning. The goal of this program is to ensure all students have seamless access to affordable course materials through Canvas.

From Nebraska Today

9 Husker researchers named NSRI fellows

April 24, 2023

Maya stands in front of the lunch crowd at Selleck Dining Hall,

From Nebraska Today

Food science major researching dining sustainability through UCARE

April 7, 2023

Charles Chioma Nwaizu, assistant professor of practice in food science and technology.

From Nebraska Today

Nwaizu sharing food engineering, curriculum knowledge with Nigeria

March 24, 2023

Morgan Cade

From Nebraska Today

Doctoral student researching vexing problem — childhood food allergies

March 15, 2023

Andy Rasmussen demonstrates the brewing process at the Food Innovation Center pilot plant.

From Nebraska Today

Workshop to explore craft brewing careers, fermentation science minor

March 1, 2023

Carmen Perez-Donado pours egg into a mixture as David Fabian Gomez Quintero stirs during the Battle of the Food Scientists Feb. 15 at the Food Innovation Center.

From Nebraska Today

Food scientists get creative in buggy culinary clash

February 16, 2023

Two students cringe while trying soy sauce in the fermented foods course

From Nebraska Today

Huskers get hands on with science of funky fermentations

January 20, 2023