Category: The Science of Food

The Rise of Gluten-Free Consumers: The Science of Food

The rise of gluten-free consumers causes businesses to respond. This photojournalism project features Cupcakes & More, a local business located in Lincoln, Nebraska. Like many other food-related businesses, they have had to expand their menu to include gluten-free items.

Lincoln Public Schools Divert Food Waste: The Science of Food

The Lincoln Public School system in Nebraska is working to teach youth about the importance of protecting our resources. The school district is partnering with Prairieland Gold – a composting operation managed by Prairieland Dairy outside of Lincoln, as it is one of the few operations in the area with the size and ability to ...

Beef in 2050: The Science of Food

With a population projected to reach over nine billion by the year 2050, let’s learn how beef production practices might advance to keep up with the demand. Adam Wegner, Director of Marketing for the Nebraska Beef Council, gives insight into future beef production practices to help Nebraska beef producers stay ahead.

Our Heritage & Future: The Science of Food

Agriculture and farming has seen many changes, upgrades, and growth over the years. UNL emphasizes opportunities for young agriculturalists to learn and grow through science and technology so that farms may become more efficient and profitable. As we learn from the generations before us, we work towards bettering the future for generations to come.

The Science of Ethanol: Fueling Positive Impacts for the Environment and Agriculture

Through new technologies fuel ethanol production has increased steadily in the United States since the 1980s, and has increasingly been boosted by the U.S Clean Air Act and its various progressions. The momentum has continued as production costs and C02 emissions have fallen. Check out this video to see how you can contribute to making ...

The Science Behind the Chicken Egg

There are many agricultural industries that are very well-known. Would you agree that one of those industries is chicken eggs?? In this short video, you will discover the science that goes into the preparation, marketing, and cooking of chicken egg products, as well as just how important the simple chicken egg is.

Technology in Harvest: The Science of Food

The harvesting of crops is a very intense process for all farmers. Through the years technology has advanced to make the time of harvest more efficient. Mark Daum, President of Daum and Sons Inc., has fully embraced the changes in technology for his operation.

Food Safety Awareness: The Science of Food

We all cook everyday, yet you may not know the dangers that possibly lurk in your food. With 48 million Americans sick with food-borne illness each year, it is important to be aware of the different bacteria that can potentially bring harm. This photo essay highlights the bacteria test that Midwest Laboratories Inc. uses on ...

Community Crops: The Science of Food

In this UNL Streaming Science photo essay, we see how community gardening with the Community Crops organization in Lincoln, Nebraska is a possible solution to help with food security. To see more about how Community Crops works to help people work together to grow healthy food and live sustainably watch this photo essay!