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Three students take part in a taste test in the Sensory Analysis Lab in the Food Processing Center on Nebraska Innovation Campus.

From Nebraska Today

Sensory lab offers variety of testing to suit client needs

August 9, 2022

Amanda Ramer-Tait

From Nebraska Today

Team shows ecological principles at play in gut microbiome

August 3, 2022

Holst

From Nebraska Today

Holst channels passion for food science into summer internship

August 1, 2022

Nathlita Karlney, a senior at Fayetteville State University in North Carolina, works with a petri dish sample in the gut biology lab at Nebraska's Food Innovation Center.

From Nebraska Today

IANR program expands undergrad opportunities for science, ag study

July 28, 2022

Mugshot of Byron Chaves

From Nebraska Today

Chaves pays it forward through mentorship

July 26, 2022

Thomas and Jennifer Auchtung, a husband and wife microbiologist team in Nebraska’s Food Science and Technology Department, were part of an international team that compiled the first comprehensive analysis of fungi in the human gastrointestinal tract, looking for possible ramifications on child health.

From Nebraska Today

Microbiologists’ work adds to research on microbiome fungi and childhood disease

June 23, 2022

Food scientist Robert Hutkins stands in his lab.

From Nebraska Today

Team makes first large-scale estimate of Americans' consumption of live microbes

June 6, 2022

European destroying angel mushroom

From Nebraska Today

Study: Deadly mushrooms got toxin-specific genes directly from ancient source

May 19, 2022

carmen cano roca from Guatemala who is finishing her Ph.D. prepares a dish in her lab

From Nebraska Today

Nebraska U helps Cano Roca pursue her passion for food safety

April 13, 2022

Husker Pantry (City Campus) and Maverick Food Pantry (Scott Campus) rely on donations to keep shelves stocked.

From Nebraska Today

Food drive to collect 2,022 items for Husker Pantry

March 21, 2022

High school student Holly Podliska (center) and Husker undergraduates Daniel Ngu (left) and Conner Pederson (right) gather maize root microbiome samples in 2017. The University of Nebraska–Lincoln’s new Research and Extension Experiences for Undergraduates program will give students 10-week summer research experiences and scientific communication and leadership training.

From Nebraska Today

Grant will fund ‘Crop-to-Food Innovation’ undergraduate training program

February 18, 2022

From Nebraska Today

Food Processing Center aids in launching products

January 3, 2022