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Dr. Amanda Ramer-Tait along with faculty and staff from the University of Nebraska and other universities were featured in a Nebraska Today article discussing her recent research in the possible bacterial causes of inflammatory bowel diseases. The article including a link to the published research can be found at
Dr. Andreia Bianchini was interviewed by AACC International and it was featured in Cereal Foods World, Vol. 62. No. 6. In the interview, Dr. Bianchini discusses her work in cereal grain science through application, innovation, and teaching. The interview is available as a PDF for download from
Dr. John Rupnow and Dr. Randy Wehling were both recognized by the University of Nebraska-Lincoln Parent's Association with a 2017-2018 Parent's Recognition Award. This award is given annually to faculty and staff who have made a significant difference in students' lives. The Parents Association solicits nominations through an annual mailing, asking parents to nominate a faculty or staff member.
On February 28th, the Department will host the second annual Battle of the Food Scientists. This contest pits teams of graduate students, faculty, staff, and industry people against each other as they race the clock to create dishes while using their knowledge of food science and food safety. The event will be live streamed to room 111 for spectators to enjoy. If you are interested in forming a team or just learning more about the event please visit
Ali Ubeyitogullari
Ali Ubeyitogullari was selected to receive both the 2018 American Oil Chemists Society (AOCS) Honored Student Award and the Manuchehr Eijadi Award. The Honored Student award consists of a certificate, a $500 travel allowance, and complimentary lodging and registration to attend the AOCS Annual Meeting, where he will present an award lecture. The Eijadi Award includes a plaque and $1000 scholarship. Ali is advised by Dr. Ozan Ciftci.
The Food Processing Center is offering the following workshops during the first half of 2018. All FDST/FPC faculty, staff and graduate students may attend at a reduced fee of $300 per workshop.
Food Microbiology Workshop: March 20-23; FSPCA Preventive Controls for Human Food Course: April 25-26; Extrusion Workshop: May 15-17. The number of seats available at the reduced rate is limited. If you want to attend any of the workshops, you must register by February 15th. To register, please contact Jill Gifford at 402-472-2819 or
The Nebraska Food for Health Center was featured in the Fall 2017 issue of  IANR Growing magazine as well as being mentioned in a Nebraska Today article about the university's push for innovation and research.  The Growing article discussed the origins and research goals of the center.
Nebraska Today:
IANR Growing:
Congratulations to these Food Science & Technology Students for making the Dean's List for Fall 2017: Cody Brown, Chloe Christensen, Elizabeth Drey, Jessica Humphrey, Madison Kalb, Jenna Krager, Thanh Le, Petra Luteran, Jacqueline Manchester, Rebecca Moore, Irwin Panguripan, Alexis Rienks, Justin Tran.
Upcoming Events

Feb 28
Battle of the Food Scientists
Mar 18
Spring Semester Break
Upcoming FDST 951 Seminars

Feb 5

Recent Publications

Ubeyitogullari, A., Moreau, R., Rose, D., Zhang, J., Ciftci, O. (2017). Enhancing the bioaccessibility of phytosterols using nanoporous corn and wheat starchEuropean Journal of Lipid Science and Technology. In press, DOI: 10.1002/ejlt.201700229.

M Lu, Y Jin, B Ballmer-Weber, RE Goodman. 2018. A comparative study of endogenous allergenicity of a genetically modified (GM) soybean and six non-GM soybeans. Food and Chemical Toxicology, 112, 216-223.

Y Jin, RE Goodman, AO Tetteh, M Lu, L Tripathi. 2017. Bioinformatics analysis to assess potential risks of allergenicity and toxicity of HRAP and PFLP proteins in genetically modified bananas resistant to Xanthomonas wilt disease. Food and Chemical Toxicology, 109 (1), 81-89.

Y Jin, X He, K Andoh-Kumi, R Fraser, M Lu, RE Goodman. 2017. Evaluating potential risks of food allergy and toxicity of soy leghemoglobin expressed in Pichia Pastoris. Molecular Nutrition and Food Research, 1700297.

Juan Ortuzar, Bismarck Martinez, Andreia Bianchini, Jayne Stratton, John Rupnow, Bing Wang. Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis. Food Control. 2018; 86:319-331.

Jessica Kratchman, Bing Wang, John Fox, George Gray. Correlation of noncancer benchmark doses in short- and long-term rodent bioassays. Risk Analysis. 2017. DOI: 10.1111/risa.12903.

Yangjunna Zhang, Bing Wang. Comparison of the efficacy of commercial antimicrobial interventions for reducing antibiotic resistant and susceptible beef-associated Salmonella and Escherichia coli strains. Journal of Consumer Protection and Food Safety. 2017.

Ivens, K. O., J. L. Baumert, R. M. Hutkins, and S. L. Taylor.  2017. The effect of different methods of fermentation on the detection of milk protein residues in retail cheese by enzyme-linked immunosorbent assay (ELISA).  J. Food Sci. 82:T2752-T2758.

Lau, S. K., Subbiah, J. 2018. An automatic system for measuring dielectric properties of foods: Albumen, yolk, and shell of fresh eggs. Journal of Food Engineering, 223, 79 - 90.

Irmak, S., Meryemoglu, B., Sandip, A., Subbiah, J., Mitchell, R., Sarath, G.  2018. Microwave pretreatment effects on switchgrass and miscanthus solubilization in subcritical water and hydrolysate utilization for hydrogen production. Biomass & Bioenergy, 108, 48-54.

Recent Awards

Calkins, C. and Subbiah, J.  The Science of Dry-Aged Beef. Nebraska Beef Council, October 1, 2017, to September 30, 2018. $38,136. 

Jennifer Clarke, DHHS, Nebraska Center for Integrated Biomolecular Communication (CIBC), $2,250,619

Dr. Kaustav Majumder, Nebraska Center for the Prevention of Obesity Diseases (NPOD), Understanding the bioactivity of the dietary γ-glutamyl peptide (γ-EV) in the prevention of obesity and obesity-linked hypertension, $100,000

Dr. Stephen Taylor, Food Marketing Institute Foundation, Identification of Root-Cause Labeling Errors in Food Allergen Recalls and Identification of Best-Practice Procedures, $20,000

Dr. Yue Zhang, NDA, Production, and Utilization of High-Quality Protein Isolates from Dry Edible Beans, $39,943

Dr. Bo Yuan, USDA and NDA, Improvement of Safety, Quality, and Nutritional Value of Nebraska Grown Ariona Berry Products by High-Pressure Processing, $37,799

Dr. Jeyam Subbiah, NE Beef Council, Advancing the Science of Dry-Aged Beef, $38,136

Internships and Jobs

Intern - Nebraska Manufacturing Extension Partnership (MEP)
The Nebraska Manufacturing Extension Partnership (MEP) is searching for an enthusiastic, self-motivated undergraduate or graduate student with an interest in providing support services to the manufacturing industry in Nebraska. The intern will be involved in the development of a social media marketing plan, website creation/maintenance, updating databases, creating graphics and other communication visuals for reports, interviewing professionals and writing Success Stories, among other duties. For more information, view the announcement here.

Send cover letter, resume and list of three references to Suzanne Weeder Einspahr, Business Center Coordinator, Nebraska MEP, 3 Agricultural Communications Building, Lincoln, NE 68583-0727, or or (402) 472-5993.

Intern - Nebraska Center for Energy Sciences Research (NCESR)
The Nebraska Center for Energy Sciences Research (NCESR) is taking applications for the summer undergraduate internship in energy sciences research. Award amounts are up to $5,000 per recipient for the summer of 2018.

For more information on the internship and to view past internship projects, visit:

Dairy Plant Student Worker  - UNL Dairy Store
Gain experience in producing high-quality foods, including cheese and ice cream, in a fun environment. You will learn about food processing, operating equipment, and food safety programs..

To apply, contact Josie at the Dairy Store (402) 472-2267 or pick up an application at the Dairy Store counter.

Assistant Professor of Practice (non-tenure leading), Food Engineering/Processing Specialist   - University of Nebraska-Lincoln
The Food Engineering/Processing Specialist will provide instruction in association with the 3+1 cooperative Food Science and Technology Program that is now established between the University of Nebraska-Lincoln (UNL) and Northwest Agricultural & Forestry University (NWAFU) in Yangling, China. Teaching responsibilities will be primarily in Yangling, although instruction in Lincoln may be possible during some semesters. The incumbent will teach at least two courses per NWAFU semester such as Heat and Mass Transfer, Engineering Properties of Biological Materials, Unit Operations and a technical processing elective within incumbent’s area of expertise, and assist with other upper-level FDST courses as needed.

To view details of the position and make application, go to, requisition F_180005.  Review of applications will begin on March 1, 2018 and continue until the position is filled or the search is closed.

Associate Food Scientist -  University of British Columbia
Under direct supervision, researches, conducts experiments, gathers data, develops preliminary findings and prepares written reports for the development of new products beginning at conception through successful commercialization. Follows established protocols and work plans and drafts for review technical proposals and reports.

Apply at

Food Science Research Assistants - Penn State University
The College of Agricultural Sciences department of Food Science is seeking students and non-students for the Fall 2018 semester. Duties to include: Conduct organized research in the area of food chemistry/food microbiology including: Perform independent literature searches and prepare summaries of topics pertinent to ongoing and future research; prepare summaries of research projects conducted in the laboratory; conduct research under the direction of the PI leading to peer-reviewed publication; assist PI with grant preparation; perform analytical procedures and protocols as directed; Collect and analyze data from ongoing research projects; supervise undergraduate and graduate student researchers in the lab.

To apply:

Food Application Specialist - GNT
The Food Application Specialist along with the Technical Sales Team will be responsible for providing natural color solutions to our customers (consumer brands) for various food and beverage products, such as confections, dairy products, beverages, snacks, bakery, cereal, etc. This person will provide color match/color recommendations for customer’s food and beverage product; develop and execute demonstration samples that highlight natural color possibilities across a variety of products and formats; develop and execute creative concepts for customer meetings and presentations.

Send resume and cover letter to Janey Prince at
For more news please visit:
Facebook - Food Science and Technology
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