Food & Nutrition

Nate Korth, doctoral student in complex biosystems at the University of Nebraska–Lincoln was named a professional development fellow by the Foundation for Food and Agriculture Research.

The University of Nebraska–Lincoln’s Limei Zhang has pinpointed a protein within Mtb — WhiB1 — that may help explain why tuberculosis is so hard to treat.

When Nebraska’s Steve Taylor founded the Food Allergy Research and Resource Program nearly 25 years ago — with the support of seven companies — he couldn’t have anticipated what came next.

The National Food Entrepreneur program offered through The University of Nebraska–Lincoln’s Food Processing Center can help food business entrepreneurs with the development of small food manufacturing businesses.

For the fourth consecutive year, Nebraska Extension’s Supplemental Nutrition Assistance Program-Education (SNAP-Ed) has awarded funding to 10 communities across the state through its Growing Together Nebraska program.

Merging science with policy to ensure food safety will be the topic of an April 15 seminar at the University of Nebraska–Lincoln. United States Department of Agriculture Deputy Under Secretary for Food Safety, Mindy Brashears, will speak at 10 a.m. in Room 277 of the Food Innovation Center.

High school students from across Nebraska shared their ideas on the quality, quantity and availability of food around the globe at the World Food Prize Nebraska Youth Institute on March 4 on the University of Nebraska–Lincoln's East Campus.

Jayson Lusk, head of the Department of Agricultural Economics at Purdue University, will present this year’s Filley-Garey lecture, “Consumer Trends and Impacts on Agricultural Productivity and the Future Food System,” on April 5.