June 25, 2008 Grill Carefully During Summer Barbecues LINCOLN, Neb. — Barbecuing safely means more than just wearing an apron while grilling. Those who grill need to follow proper food safety rules and keep an eye on food temperatures, said Julie Albrecht, University of Nebraska-Lincoln extension food specialist. MoreJune 4, 2008 Producers Learn How to Start Value-Added Food Business LINCOLN, Neb. — Agriculture comprises a large industry in Nebraska. This rapidly changing industry is encouraging many farmers and ranchers to explore the idea of creating value-added food businesses. The Food Processing Center at the University of Nebraska-Lincoln offers a program that provides complete business and technical assistance to food manufacturers throughout the country. MoreJune 2, 2008 UNL Research Focuses on Predicting Steaks' Tenderness LINCOLN, Neb. — University of Nebraska-Lincoln scientists have developed a way to predict steak tenderness before the consumer takes that first bite. The technology could be a boon to the beef industry as it would allow retailers to charge a premium for a "guaranteed tender" label. MoreMay 20, 2008 UNL Ag Economist: Ethanol Behind About 1.2 Percent of U.S. Food Price Hike LINCOLN, Neb. — Ethanol's increasing demand for corn is responsible for about 1.2 percent of the increase in U.S. food prices during the last two years, a University of Nebraska-Lincoln agricultural economist estimates. MoreMay 13, 2008 Conference Focuses on Food Safety Issues LINCOLN, Neb. — Food safety has come a long way since cook Mary Mallon inadvertently infected dozens of New Yorkers with typhoid fever a century ago, but major challenges to assuring a safe food supply still exist, a University of Nebraska-Lincoln food safety specialist said Monday. MoreFebruary 27, 2008 ServSafe Training Program Offers Assurance to Food Service Industry LINCOLN, Neb. — Americans eat an average of 30 percent of their meals outside their homes, relying on food service workers to provide them with safe food. That can be dangerous if workers aren't properly trained. Nationwide each year there are 76 million reported cases of foodborne illness, resulting in 300,000 hospitalizations and up to 7,000 deaths. MoreFebruary 27, 2008 Extension Education Program Propels Nutrition Education LINCOLN, Neb. — Karrie Ziemba didn't feel healthy. Ziemba, a 30-year-old hostess in Hastings, said her family was eating only fast food and quick, easy meals. MoreFebruary 26, 2008 National Food Entrepreneur Program Presented in Spanish LINCOLN, Neb. — The University of Nebraska Food Processing Center will offer its popular From Recipe to Reality seminar in Spanish May 31 in Lincoln. MoreJanuary 22, 2008 Program Helps Entrepreneurs Start Food Businesses LINCOLN, Neb. — Many people have a special recipe that friends and family ask them to prepare over and over. How many consider manufacturing that recipe and developing a business? The University of Nebraska-Lincoln's Food Entrepreneurship Assistance Program can help make that a reality. MoreNovember 15, 2007 Handle Wild Game Properly to Prevent Foodborne Illness LINCOLN, Neb. — The holiday season provides an excellent opportunity for hunters to take to the fields in search of a variety of wild game. More |
