Food & Nutrition

fruit bowl
Food & Nutrition

Decade-long research explores solutions to vitamin A deficiency in sub-Saharan Africa

Key findings in a decade-long research project at the University of Nebraska–Lincoln may lead to solutions in sub-Saharan Africa’s challenge with vitamin A deficiency.
Cassava

Former Tyson Foods CEO to deliver Jan. 9 lecture at Nebraska

Donnie Smith served as president and CEO of Tyson Foods from 2009 to 2016 and continues to serve the company as a consultant today while focusing on his continued work to feed the world.

Dairy Store begins selling meat products

The University of Nebraska-Lincoln's Dairy Store has offered premium handmade dairy products since 1917. Now it has added meat to its product offerings.
Dairy Store

Brite Belt joins Alliance for Advanced Sanitation

Brite Belt, a company that specializes in flat conveyor belt cleaning and sanitizing, has joined the Alliance for Advanced Sanitation.
NIC

New report highlights food and ag science breakthroughs at Nebraska and 10 other universities

The University of Nebraska–Lincoln joins ten other prominent research institutions in the United States and the Supporters of Agricultural Research (SoAR) Foundation in urging increased federal support of food and agricultural science.
Retaking the Field

Choose Healthy Here bringing healthier options to Nebraska communities

Nebraska Extension has partnered with local agencies to make healthier options more accessible in communities throughout the state. 20 retailers across Nebraska are participating in the Choose Healthy Here program to increase access to affordable, nutritious and safe foods.
CHH

Sharing the joy of gardening

A new project is providing and promoting nutritionally dense fresh fruits and vegetables to emergency food access sites across Nebraska.
Produce

Extension NEP team participates in cultural immersion workshop

Diversity and inclusion are central to the University of Nebraska’s mission and Nebraska Extension is doubling down. Recently, 45 members of extension’s Nutrition Education Program (NEP) participated in a day-long cultural immersion workshop.
Patricia Luck

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