NIC Partners are encouraged to take a well-deserved break and receive a FREE 5-minute chair massage. Massage therapists will be at Nebraska Innovation Campus each month. Please be ready to show your NIC keycard or UNL NCard.
NIC Partners are encouraged to take a well-deserved break and receive a FREE 5-minute chair massage. Massage therapists will be at Nebraska Innovation Campus each month. Please be ready to show your NIC keycard or UNL NCard.
The Nebraska Plant Science Symposium, set to take place on April 7, 2026, at the Nebraska Innovation Campus in Lincoln, promises to be a pivotal gathering for professionals and enthusiasts in the field of plant sciences. This one-day symposium will feature a diverse lineup of expert speakers, engaging panel discussions, and networking opportunities aimed at fostering collaboration and innovation in plant research and technology. Attendees will gain insights into the latest advancements and trends in plant science, from agricultural innovations to sustainable practices.
Discover the Magic of Freeze Drying!
Ever wondered how astronauts enjoy tasty meals in space or how hikers pack lightweight, flavorful food for long adventures? The secret is freeze drying – a fascinating process that locks in taste, texture, and nutrition while removing moisture. Unlike traditional drying, freeze drying uses low temperatures and a vacuum to turn ice straight into water vapor, leading to minimal heat damage and nutrient loss!
From fruits and veggies to full meals, freeze drying makes food shelf-stable, easy to store, and simple to rehydrate.
Discover the Magic of Freeze Drying!
Ever wondered how astronauts enjoy tasty meals in space or how hikers pack lightweight, flavorful food for long adventures? The secret is freeze drying – a fascinating process that locks in taste, texture, and nutrition while removing moisture. Unlike traditional drying, freeze drying uses low temperatures and a vacuum to turn ice straight into water vapor, leading to minimal heat damage and nutrient loss!
From fruits and veggies to full meals, freeze drying makes food shelf-stable, easy to store, and simple to rehydrate.
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 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.
Completing this course is one way to meet the requirements for a “preventive controls qualified individual” (PCQI). Under FDA regulations, the responsibilities of the PCQI include overseeing the preparation of a food safety plan, validation of preventive controls, records review, and reanalysis of the plan, as needed.
The fee for this workshop is $700 per person which includes the certificate once you have completed the course. You will need to purchase your own FSPCA Book and Workbook prior to the course.
