The Food Processing Center - UNL

The Science of Ice Cream! Don’t miss this first Food Science Summer Camp on May 28! It’s a delicious way to learn chemistry and microbiology! Science never tasted so good! Details and registration at https://yns.nebraska.edu/gain-hands-on-experience-in-stem/summer-camps/ice-cream

UNL Food Science and Technology Young Nebraska Scientists

Get a sneak peek at a savory project for the Nebraska Food Processing Center and Runza Restaurants, guided by Product Development Project Manager, April Johnson.
>>>Read more at: https://go.unl.edu/runzascoop
UNL Food Science and Technology

UNL’s April Johnson helps turn Runza from sandwich to scoop The result is a Runza-flavored frozen treat, a limited-release product that blends the signature spices and notes of the iconic sandwich into a cold, creamy form.

From sampling to results — get it right.

Accurate microbiological testing is the foundation of food safety, product quality, and regulatory compliance.
The Food Microbiology Workshop is a hands-on training designed to build confidence in every step of the testing process—from sampling and detection to interpretation of results.
✔ Learn essential testing methods
✔ Strengthen pathogen detection skills
✔ Understand microbial growth and control
✔ Gain confidence in generating reliable, validated results
Offered by The Food Processing Center, this workshop helps laboratory staff produce results you can trust.

🚨 Spots are limited—secure your seat today.
👉 Register now: https://fpc.unl.edu/events-workshops/food-microbiology-workshop/

UNL Food Science and Technology

Looking for an opportunity for your kids to learn, grow, AND have fun? Register for the Food Science Camps from UNL Food Science and Technology and Nebraska EPSCoR! Learn the delicious science behind ice cream, chocolate, breads and your favorite snacks at the Food Innovation Center on Nebraska Innovation Campus!
Details: https://foodscience.unl.edu/summercamps/

Innovative food products do not succeed on ideas alone—they require the right formulation, functional ingredients, and a process that performs at scale.
At The Food Processing Center, we work with companies to move products from concept to commercialization. From prototype development and ingredient optimization to clean label reformulation and scale-up, our team provides practical, real-world solutions.
Whether you are launching a new product or improving an existing one, we help streamline development and prepare your process for consistent, market-ready performance.
👉 Ready to move your product forward? Learn more: fpc.unl.edu
UNL Food Science and Technology

“Turning a food idea into a retail product isn’t magic. It’s a process."

Idea → Recipe Development → Shelf Life Testing → Packaging → Production → Retail Ready.
The Food Processing Center has over 40 years of experience. We help founders navigate every step.
https://fpc.unl.edu
hashtag UNL Food Science and Technology

“Most food entrepreneurs think the hardest part is creating the recipe."

It’s not.

The real challenge is making that recipe stable, scalable, and retail-ready.

That means:

• Shelf-life testing

• Nutrition labeling

• Scalable production

• Retail-compliant packaging

That’s where food product development becomes critical.”

Let the Food Processing Center help you get your business on track: https://fpc.unl.edu

UUNL Food Science and Technology

Like any fine stringed instrument, our cheese slicer needs a little tuning now and then.
Thanks to Dairy Plant Manager Caitlyn Richardson and student workers Luke Beckman and Will Tessalee, every slice is perfectly dialed in—so each cut hits the right note for our delicious cheeses.
Stop by the UNL Dairy Store to pick up your favorites, or order a gift box or basket online: https://marketplace.unl.edu/dairystore/

Producing acidified foods safely requires the right controls—and trained supervision.
Our Better Process Control School (BPCS) – Acidified Foods course provides FDA-recognized training covering acidification principles, process control, and pathogen prevention.
This 1½-day online course helps processors understand the critical factors that protect product safety and shelf stability.
Learn how to meet FDA requirements with confidence.

Offered by The Food Processing Center. First class is April 21-22.
🔗 Learn more and register: https://go.unl.edu/bpcsaf2026
UNL Food Science and Technology

Better Process Control School for Acidified Foods-Online | The Food Processing Center | Nebraska ONLINE Better Process School for Acidified Foods April 21-22, 2026 December 1-2, 2026 PurposeThe 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 c...