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JULY 2018
The Department of Food Science and Technology and The Food Processing Center wish you a happy and safe Fourth of July!
Throughout June the department was visited by a group of Rwandan students as part of the CUSP (CASNR Undergraduate Scholarship Program). Students who enroll in the program will earn a Bachelor of Science Degree in Integrated Science focused on agriculture and innovation. Upon completion of the program, participants will return to Rwanda and commit a minimum of 5 years of their career to advance the Rwanda agricultural sector. The CUSP practicum series held at FIC was focused on product development and instructed by University of Nebraska-Lincoln FST M.S., Julianne Kopf. The students presented their final projects on May 29th.
The Institute of Food Technologists (IFT) is recognizing the Aksarben Section as a 2017-2018 'Section of Merit.' Nebraska Food Science and Technolgy faculty and the Food Science Club are key components of the section. http://aksarbenift.org/
 
Dr. Ozan Ciftci organized and co-chaired the Complex Phenomena at Interfaces session at the 2018 American Oil Chemists’ Society (AOCS) Annual Meeting that was held in Minneapolis. In the same meeting, Dr. Ciftci delivered an invited talk on “Formation of free-flowing fish oil-loaded hollow solid lipid micro- and nanospheres using carbon dioxide” in the Food Structuring to Reduce Lipid Oxidation session.
 
The Kewpie Corporation has recently taken ownership of FIC 111. Formerly known as the Conagra Room, Kewpie has redecorated the room with samples of their products and several kewpie dolls which serve as their company mascots. The Kewpie Corporation was founded in 1919 and was the first company to introduce mayonnaise and dressing to the Japanese market. Kewpie is the parent company of Henningsen Foods which has four Nebraska facilities.
Ph.D. student Junsi (Jessica) Yang received the Lipid Oxidation and Quality Division Best Poster Award at the 2018 American Oil Chemists’ Society (AOCS) Annual Meeting that was held in Minneapolis with her poster titled “Development of Novel Free-flowing Fish Oil-loaded Hollow Solid Lipid Micro- and Nanoparticles to Improve Oxidative Stability of Fish Oil”. Junsi is advised by Dr. Ozan Ciftci.
 
The Alliance for Advanced Sanitation held its annual meeting May 22-24 in Lincoln, Nebraska at Nebraska Innovation Campus. Led by director and founder, Dr. Angela Anandappa, the meeting brought together alliance members and industry professionals to discuss topics concerning sanitation in the food industry. The meeting featured presentations by a number of distinguished speakers, including Karl Thorson, food safety, and quality manager of global sanitation at General Mills. Thorson spoke about the danger uncontrolled water can be as a contributor to the growth and persistence of pathogens in food processing environments. Thorson stated that conversion to water-controlled methods has the potential to improve microbiological results during validation and verification of all sanitation tasks. Learn more about the Alliance at http://sanitationalliance.org
The Food Processing Center held its first Fermented Dairy Products Workshop on May 22-23, 2018 at the Food Innovation Center. The workshop featured presentations from department faculty and speakers from the National Dairy Council and DSM Food Specialties. Topics at the workshop ranged from the effects of fermented dairy products on gut health to probiotcs.
Upcoming Events

 
July 4
Holiday (Offices closed)
August 20
First Day of 2018 Fall Semester
 
We want to hear from you!

The Department Newsletter is always interested in your news, information, and photos. If you have anything you would like to submit please send it to foodsci@unl.edu. Title your email 'Newsletter Submission.'

Recent Publications

 
Galeb S. Abu-Ali, Raaj S. Mehta, Jason Lloyd-Price, Kerry L. Ivey, Himel Malick, Tobyn Branck, David A. Drew, Casey DuLong, Eric Rimm, Jacques Izard, Andy T. Chan, Curtis Huttenhower.  Microbial ecology and population structure in the human gut metatranscriptome.  Nature Microbiology (2018) vol. 3(3), pp. 356-366. (doi: 10.1038/s41564-017-0084-4)

Guha, S., Majumder, K. (2018). Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review. Journal of Food Biochemistry, DOI: 10.1111/jfbc.12531.

M Lu, Y Jin, R Cerny, B Ballmer-Weber, RE Goodman. 2018. Combining 2-DE immunoblots and mass spectrometry to identify putative soybean (Glycine max) allergens. Food and Chemical Toxicology, 116, 207-215.
Mendoza, J. R., Rodas, A., Oliva, A., Sabillón, L., Colmenares, A., Clarke, J., Bianchini, A. (2018). Safety and Quality Assessment of Smallholder Farmers Maize in the Western Highlands of Guatemala. Journal of Food Protection, 81(5), 776-784. doi:10.4315/0362-028x.jfp-17-355
 
Raaj S. Mehta, Galeb Abu-Ali, David A. Drew, Jason Lloyd-Price, Ayshwarya Subramanian, Paul Lochhead, Amit Joshi, Kerry Ivey, Hamed Khalili, Gordon T. Brown, Casey Dulong, Mingyang Song, Long Nguyen, Himel Mallick, Eric B. Rimm, Jacques Izard, Curtis Huttenhower, and Andrew T. Chan Genomic and Functional Stability of the Human Gut Microbiome. Nature Microbiology (2018) vol. 3(3), pp. 347-355. (doi:10.1038/s41564-017-0096-0
 
Yin Cao, Kana Wu, Raaj Mehta, David A. Drew, Mingyang Song, Paul Lochhead, Long H. Nguyen, Jacques Izard, Charles S. Fuchs, Wendy S. Garrett, Curtis Huttenhower, Shuji Ogino, Edward L. Giovannucci, and Andrew T. Chan. Long-term use of antibiotics and risk of colorectal adenoma. Gut (2018) vol. 67(4), pp. 672-678. (doi: 10.1136/gutjnl-2016-313413)

Recent Awards

Calkins, C. and Subbiah, J., Nebraska Beef Council, The Science of Dry-Aged Beef,. $38,136. 

Ciftci, O., Nebraska Corn Board, Development of a New Food Ingredient from Corn Starch to Improve Human Health. $34,916

Ciftci, O., USDA-NIFA, Development of an integrated green process to obtain a high value, stable and bioavailable lycopene product from tomato processing industry waste, $489,781.

Clarke, J., ARD, Strategic Funding Supercomputing and Life Sciences Symposium. $2,000.

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

Izard, J., ARD, Personalized microbiome response to food-dependent stimulation to be used as enhancer of microbiome potential present in individuals in support of W3122 objectives. $244,000

Johnson, P., Reckitt Benckiser/Mead Johnson, Proteomic Analysis of Infant Formulas and Selected Ingredients. $17,973.

Rose, D., ARD, NC213: Marketing and delivery of quality grains, oilseeds, bioproducts and coproducts. $244,000

Wang, B., Daugherty Water for Food Global Institute, Student Support. $17,000.

Wilkins, M., Nebraska Corn Board, 3D Printing using corn kernel fiber. $79,600.

Wilkins, M., Nebraska Corn Board, Development of a Succinic Acid Production Process Using Corn Fiber. $91,352.

Internships and Jobs


Student Worker - University of Nebraska-Lincoln

Located in Chase Hall on East Campus, this position will include laboratory, field and computer work. The position will support projects that asses the environmental footprints of swine production systems, monitor nutrient transport in soils and more. For more information contact Dr. Amy Schmidt at aschmidt@unl.edu or Dr. Rick Stowell at rstowell2@unl.edu.
Student Worker - Dairy Plant

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: Josie at the Dairy Store (402) 472-2267 or pick up an application at the Dairy Store counter.
Assistant/Associate Professor of Nutrition - Tenure Track - Louisiana State University

The instructional responsibilities of this position include leadership in undergraduate and graduate education and supporting a culture of excellence in learning.  Classroom teaching responsibilities include teaching undergraduate courses in nutrition to support concentrations in dietetics, nutrition, health and society, and nutrition pre-medical. he research responsibilities of this position include the development of a nationally and internationally recognized program in an area such as applied clinical research, community nutrition education and  intervention, pediatric nutrition, nutrition and disease prevention, or molecular nutrition (nutritional biochemistry, nutrigenomics, metabolomics, etc.).
Post Doctoral Fellow - Conrad N. Hilton College of Hotel and Restaurant Management

The Conrad N. Hilton College of Hotel and Restaurant Management has a new position for a post doctoral fellow. The person will be responsible for conducting grower training and outreach in the state of Texas and work with stakeholder —Department of Agriculture, growers, producers, and the FDA. The person will also help manage a BSL2 laboratory. Applicant should have a Ph.D. in Food Science, Food Safety, Hospitality or a related field. Apply online: https://uhs.taleo.net/careersection/ex1_uhs/jobdetail.ftl?job=STA002479&tz=GMT-05%3A00.
Post Doctoral Scientist - Louisiana State University School of Nutrition and Food Science

The selected applicant will work on produce food safety research and extension activities related to the Food Safety Modernization Act requirements. The project is in collaboration with the Louisiana Department of Agriculture and Forestry (LDAF) and Southern University AgCenter. To apply please visit the LSU Careers website
Post Doctoral Scientist - North Carolina State University

Conduct research on advanced thermal and non-thermal food processing technologies (including but not limited to cold atmospheric plasma processing, high-pressure processing, UV, and microwave processing) that will improve the quality, safety, and variety of food products. The candidate should have Ph.D. in Food/Agricultural/Biological/Chemical Engineering or Food Science or other related disciplines with engineering/computational experience. Preferred start date is 1st September. To apply please contact Dr. Deepti Salvi at dasalvi@ncsu.edu.
Process Development Engineer - Rich Products

This position utilizes engineering fundamentals to identify, analyze, and design cost-effective food processing technology for medium complexity projects. At a minimum, candidates should possess a BS in Chemical Engineering or MS in Food Science. Minimum of 2 - 5 years related experience or M.S. in related field and no job-related experience. Interested parties can send their resume directly to Anna Wilson (awilson@rich.com)
Specialist: Operational Excellence and Food Safety - Steritech - Rentokil Initial

Conduct assessments that measure conformity to established regulatory, industry, and proprietary brand standards for clients. Observe food prep and cooking standards to ensure food safety, health, and sanitation practices. Partner with clients to address root causes of assessment discrepancies and develop corrective action plans. To apply, visit https://go.unl.edu/nf75
For more news please visit: http://foodsci.unl.edu/fdst-news
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