Events

Prosper Lincoln 3.0

Food Science and Technology Research Symposium

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.

HopeSpoke Training

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

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. I-Corps uses the Lean LaunchPad approach (also called Lean Startup), and it will help you systematically test key assumptions about your innovation and the customer/stakeholder problems it might be able to solve better than current alternatives.

BinMaster 2025 Distributor Meeting

BinMaster 2025 Distributor Meeting

Bryan Health Connect Annual Membership Meeting

Food Science and Technology Research Symposium

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.

Bryan Health Connect Annual Membership Meeting

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. Those making the foods that meet the following definition should attend acidified foods course.

Extrusion Workshop

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.

Bryan Health Connect Annual Membership Meeting

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. Those making the foods that meet the following definition should attend acidified foods course.

Extrusion Workshop

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.

Extrusion Workshop

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.

2025 Water for Food Global Conference

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”. Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee. Current Dates and Location April 28 – May 2, 2025 – Online using Zoom Day 1 8 AM – 12:30 PM

2025 Water for Food Global Conference

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”. Under the Preventive Controls for Human Food regulation, the responsibilities of the qualified individual include to perform or oversee. Current Dates and Location April 28 – May 2, 2025 – Online using Zoom Day 1 8 AM – 12:30 PM

2025 Water for Food Global Conference