Events

High Pressure Processing & Dehydration Workshop

In this workshop, we will explore the science behind these advanced processing technologies and their role in addressing the growing consumer demand for healthier, more sustainable, and minimally processed food options. By understanding these trends, you will be better equipped to innovate and stay ahead of the curve in an ever-evolving market. This workshop is geared towards food technologists, scientists, and product developers already working with or wishing to explore HPP, freeze drying, and low-temperature drying.

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HopeSpoke Training

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Universal Robots CORE Training

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Master the robotics and automation tools of the future at any skill level! With more and more jobs depending on automation knowledge, this course is an excellent way to familiarize yourself with one of the world’s most widely used robotics tools. Universal Robots’ CORE Certification curriculum offers a comprehensive three-day program giving participants the skills they need to excel in robot operations.

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Nebraska I-Corps: Introduction to Customer Discovery (Session 4)

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Could your idea eventually become a product or a service? Are you interested in bringing new perspectives to your research program? Do you want to consider starting a business? Nebraska I-Corps: Introduction to Customer Discovery will help you explore the commercial viability of your innovation, research, or business idea.

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How to Obtain a Federal Grant of Inspection

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Are you ready to take your meat processing business to the next level? Want to expand your operations beyond state lines and ensure your products meet the highest federal standards?

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Food for Heath Seminar Series: Nichole Koropatkin

- Food Innovation Center

Microbial Carb Loading: How gut Bacteroides eat starch Bacteroides species are some of the most abundant and prevalent bacteria within the human gut microbiome. These organisms have an interesting duality in human health as commensals that provide beneficial short chain fatty acids and train the immune system, and as opportunistic pathogens in extraintestinal infection. A detailed understanding of their unique physiology can lead to the development of therapeutics to manipulate their metabolism in the gut or treat infection.

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Day Without Shoes Drive

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Nebraska Innovation Campus is a proud partner for the annual “Day Without Shoes” event. Organized by People’s City Mission and Cornhusker Bank, the event aims to collect new or used wearable footwear for people in need. From March 31 – April 11, NIC Partners and the Lincoln community are encouraged to bring new or wearable used shoes to Nebraska Nova’s office (Suite 1100 | Entrance A | north most building) between 8 a.m.-5 p.m. on weekdays. The footwear will be distributed to Nebraskans in need by People’s City Mission.

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Virtual HACCP For Food Manufacturers

The Hazard Analysis and Critical Control Points (HACCP) system is the universal language of food safety management. In this course, you will learn foundational knowledge and practical tools to develop and implement HACCP plans applicable to a variety of food commodities. Additionally, you will review examples of real HACCP plans, and learn common reasons why HACCP plans fail as well as potential solutions for those issues.

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Lincoln Earth Day Celebration

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Lincoln Earth Day is a free event designed with the whole family in mind! There will be 50+ booth exhibitors, live music, local food vendors, and a clothing swap. Grab your friends, family and coworkers and enjoy this Earth Day celebration! More info: https://lincolnearthday.org/.

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Food Science and Technology Research Symposium

- Food Innovation Center

The Department of Food Science & Technology hosts the Food Science and Technology Symposium with the purpose of engaging participants in the interdisciplinary aspects of the field. The symposium aims to provide trainees with feedback from the professional community to enhance their skills as scientists and presenters. Topics covered include research ideas, reviews, proposals, and results, aiming to communicate accurate information about food science and technology.

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Better Process School for Acidified Foods Workshop

The Food and Drug Administration's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods.

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Extrusion Workshop

- Food Innovation Center

Take a trip to any grocery store or supermarket, and you will see almost entire aisles dedicated to extruded products like cereals, snacks, pastas, and texturized vegetable proteins. These products account for billions of dollars in annual sales worldwide. Whether extruded products are already a strong component of your business, or you are expanding into this food category, The Food Processing Center's Extrusion Workshop can help.

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2025 Water for Food Global Conference

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Registration is now open for the 2025 Water for Food Global Conference! How can we ensure everyone has long-term availability of clean water and nutritious food in the face of a changing climate?

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FSPCA Preventive Controls for Human Food

This course developed by the Food Safety Preventive Controls Alliance (FSPCA) is the “standardized curriculum” recognized by the FDA, and is designed to meet the requirements for training under Title 21 CFR Part 117.8(c)(1). Successfully completing this course is one way to meet the requirements for a “preventive controls qualified individual”.

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Faculty Club Night

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Faculty Club Nights are an informal gathering for faculty that are held at The Mill Coffee and Bistro on Nebraska's Innovation Campus. Faculty enjoy the opportunity to mingle, collaborate, and socialize in an informal setting sponsored by Faculty Affairs in the Office of the Executive Vice Chancellor. 2024-25 Faculty Club Night dates kick-off the fall and spring semesters and celebrate the end of the academic year.

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Food Microbiology Workshop

The purpose of this workshop is to provide basic food microbiology training to those individuals working in testing laboratories but have no formal training in microbiology. The workshop provides an excellent training program for individuals involved in food microbiology testing at all levels from the bench to lab supervisors and directors. The Food Microbiology Workshop provides training in the basics of microbiological testing methods commonly used by the food industry - such as detection, enumeration, isolation, and identification of pathogens.

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Haskell Ag Lab Family Field Day 2025

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Since 2017, the staff at HAL has hosted a family field day. The Haskell Ag Lab's Family Field Day educates the public on the importance of science and agriculture through exhibits, demonstrations, presentations, and tours. It provides research-based programming showcasing cutting-edge agricultural practices being utilized at the Haskell Agricultural Laboratory, and highlights the research and projects produced by the University of Nebraska-Lincoln and Nebraska Extension. Field day is free and open to the public. It features both commercial exhibits and educational booths.

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Flyover Fintech

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Better Process Control School

The Food and Drug Administration's regulations in 21 CFR 108, 113, and 114 became effective May 15, 1979. These regulations are designed to prevent public health problems in low-acid and acidified low-acid canned foods. The three-day Better Process Control School provides the practical application of the principles set forth by these regulations.

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