Here, you will find opportunities for students to explore food science as a career while engaging in authentic, hands-on experiences
led by faculty in the Food Science and Technology Department at the University of Nebraska-Lincoln.
4 DAY, IN-PERSON CAMP
Rise and Grind: A Wheat Tale from Field to Flour and Beyond
June 16 - 19, 2026
This is a four-day immersive food science camp that follows wheat from the field to the foods we eat every day. Through farm visits, drying, milling, baking, and nutritional exploration, students experience wheat as a resilient material shaped by environment, force, and transformation. This camp blends agriculture, engineering, chemistry, and health sciences to show how processing with purpose turns grain into flour, bread, cookies, and other staple foods. Ideal for students interested.
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2 DAY, IN-PERSON CAMP
Snack Attack: Apple Addition
July 22-23, 2026
This is a hands-on, two-day food science camp where students explore how simple, recognizable ingredients can be intentionally processed into smart, functional snacks. Working in a science-focused lab environment, students deconstruct apples to understand their structure, transform them using different processing methods, and reflect on how product design affects health and sustainability. This camp is ideal for students curious about food science, clean-label products, sustainability, and how everyday snacks are engineered with purpose.
1 DAY, IN-PERSON CAMP
The Science of Ice Cream
May 27, 2026
Students will scoop up science in this one-day camp! They will explore the exciting process of ice cream making through hands-on activities at the Food Innovation Center on the Nebraska Innovation Campus. Students will discover the incredible science that goes into making this delicious treat, perfect for those interested in chemistry and product development. Science has never tasted so cool!
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1 DAY, IN-PERSON CAMP
The Science of Chocolate
June 30, 2026
Did you know people have loved chocolate for over 5,000 years? The Olmecs and Mayans made chocolate drinks, and the Aztecs even used cocoa beans as money! But the first chocolate bar was not made until 1847—and chocolate has only gotten better since! In this camp, students will explore the science behind cocoa production, fermentation, and roasting and how cocoa beans are transformed into chocolate candies. Get ready to experiment, taste, and discover what makes chocolate so amazing!
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