Food & Nutrition

The Food Processing Center at the University of Nebraska–Lincoln offers a program that can help aspiring food manufacturing entrepreneurs realize their dream.

An upcoming University of Nebraska–Lincoln Food Processing Center school will offer processors the chance to develop a better understanding of safety issues surrounding acidified canned foods.

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.