October 7, 2002 UNL Food Scientists Shed Light on Oil's Freshness LINCOLN, Neb. — Every cook knows that rancid oil makes a lousy stir-fry. MoreSeptember 5, 2002 Food Industry Consolidation Mostly Hikes Consumer Prices, NU Research Shows LINCOLN, Neb. - In a trend that mirrors much of corporate America, the food processing industry has consolidated in recent decades, with mergers and buyouts creating fewer, larger food companies. MoreJune 13, 2002 E-Commerce Workshops Help Small Businesses Connect To Web LINCOLN, Neb. — In the age of information, just one click of a mouse could connect a small, unknown business to the vast marketing opportunities of the World Wide Web. MoreMay 23, 2002 Take Caution This Summer to Avoid Food-Borne Illness LINCOLN, Neb. — This summer many Nebraskans will combine food with warm weather at picnics and barbecues. These meals can spell family fun but also can end in disaster if steps are not taken to avoid food-borne illness, a University of Nebraska food specialist said. MoreApril 29, 2002 UNL Students Learn Firsthand the Ins, Outs of Developing New Food Products LINCOLN, Neb. — Talk about food for thought. MoreApril 24, 2002 NU Food Scientist Part of Nationwide Genome Sequencing Project LINCOLN, Neb. — Learning the innermost workings of a certain lactic acid bacteria eventually could lead to smoother, tastier, more nutritious yogurt or fat-free cheese that tastes and feels just like regular cheese, a University of Nebraska food scientist said. MoreMarch 28, 2002 Beer and Cheese Offer Profit Potential to Producers LINCOLN, Neb. — Cheese and beer may be the path to profitability for some farmers and ranchers. MoreMarch 28, 2002 NU Survey Shows Marketing is Key to Farm Profitability LINCOLN, Neb. — Agricultural producers often feel they are at the mercy of commodity markets and some fear a bleak future for small farms. University of Nebraska research indicates some untapped high-value markets could help boost farm and ranch profitability. MoreFebruary 11, 2002 UNL and Metropolitan Community College Team to Offer New Culinary Option LINCOLN, Neb. — Starting this fall, the University of Nebraska-Lincoln and Metropolitan Community College in Omaha will offer a new culinary science option that combines culinary artistry, nutrition and science. MoreDecember 17, 2001 Food Biotechnology Workshop Will Address Concerns LINCOLN, Neb. - A University of Nebraska food biotechnology workshop Jan. 16-17 at the Douglas County Extension Office in Omaha will help food and nutrition educators understand biotechnology basics and address consumer concerns, said an NU food specialist. More |
