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June/July 2020
With the COVID-19 pandemic, The University of Nebraska-Lincoln has closed buildings to the general public and moved all classes to remote learning until August 24, 2020. This includes classes being held on Nebraska Innovation Campus. Faculty, staff, and students have put in much work as the changes necessary are made to meet obligations. At this time only activities and functions of the Department and the Center that have been deemed mission-critical are up and running for day-to-day operations. We are expecting to be working remotely through most of July. If you have any questions or concerns please contact us at or 402-472-2831.
Dr. Jayne Stratton and Dr. Andreia Bianchini, faculty from the Department of Food Science and Technology, provided engaging presentations about food safety and microbiology to high school students during the 4-H Virtual Summer Camp. Students learned about methods used to control bacterial growth and prevent foodborne illnesses from pathogenic bacteria. Students also participated in virtual lab sessions in the food microbiology lab, where samples of milk and hamburger patties were evaluated for proper cooking and processing. Students were able to observe the importance of probing temperature while cooking meats and how microorganisms can be enumerated in the lab.  
Presenters asked students what they can do at home to make foods last longer? Students suggested refrigeration, salting foods, and canning.
Video showed the cooking of two hamburgers patties to different temperatures, one at 109oF and the other to 165oF. The latter is the safe cooking temperature recommended by food safety experts.
A sample of the hamburger patties was taken from the center of the hamburger by a swab.
Next, the swab was streaked across agar on a petri dish and placed in an incubator for 2 days to allow bacteria, if present in the hamburger patties, to grow.
To assist in addressing safety concerns with campus operations during the pandemic, The Food Processing Center has been making 25,000 gallons of FDA-approved hand sanitizer for campus use. A special thanks goes out to Green Plains for the donation of 21,000 gallons of ethanol used in the sanitizer.

An innovative solution for dispensing the sanitizer within buildings on campus was developed by University Operations, along with a team in University Housing.  They created a free-standing large-capacity
dispenser station as shown in the photo on left.  Dispensing stations will allow for access to free hand sanitizer throughout campus.
Dr. Ozan Ciftci was featured on the AOCS newsletter as a Young Scientist to Watch. The AOCS Young Scientists to Watch initiative is directed at scientists in the early stages of their career who are conducting transformative research in the area of fats, oils, oilseed proteins, and related materials. The recognition is given to feature scientists whose research “has significantly advanced scientific understanding within their discipline or holds substantial promise for such an impact in the near future.” You can read the article in full at

Additionally,  Dr. Ozan Ciftci gave a webinar entitled “Developing health and wellness promoting advanced food lipids and lipophilic bioactives using supercritical carbon dioxide” to Cargill as part of Cargill’s external innovation strategy (Pillar 4 – Global Capabilities) that hosts some industry leading technical voices.  The webinar was organized for the Cargill scientists from North America, Latin America, Europe, and Asia.
Safe Cleaning with Chemicals

Using chemical cleaners without proper safety procedures can cause injuries or even fatalities. Always follow these guidelines.
  1. Check labels on cleaners before using them to learn about risks.
  2. Keep cleaners locked up and away from children and pets.
  3. Don't mix cleaners.
  4. Never mix bleach with anything (it can have toxic reactions with many other substances).
  5. Make sure to use cleaners in a well-ventilated area
  6. If an accidental mixture occurs don't try to clean it up or neutralize it. Get out of the area and call 911.
Read more about the dangers of chemical cleaners here (PDF).
Upcoming Events

July 3
Independence Day (Student and Staff Holiday-UNL offices closed)

Aug 18
Fall Semester begins - classes start on asynchronous, remote learning basis

Aug 24
In-person instruction will begin for courses that have an in-person component
Upcoming Workshops

Sept 22-24, 2020
Better Process Control School for Acidified Foods


Recent Publications

Baião Dias, A. L., Hatami, T., Martínez, J., and Ciftci, O. N. (2020). Biocatalytic production of isoamyl acetate from fusel oil in supercritical CO2. Journal of Supercritical Fluids, 164, 104917.

Bush, R. K., J. L. Baumert, and S. L. Taylor. 2020.  Reactions to food and drug additives.  In:  Middleton’s Allergy Principles and Practice, 9th ed., ed. A. W. Burks, L. B. Bacharier, S. T. Holgate, G. K. K. Hershey,  R. E. O'Hehir, D. H. Broide, and R. S. Peeebles, Jr., Mosby, St. Louis, Vol. 2, pp.  pp. 1326-1343.

Lee, J., Sadler, N. C., Egbert, R. G., Anderton, C. R., Hofmockel, K. S., Jansson, J. K., & Song, H. (2020). Deep learning predicts microbial interactions from self-organized spatiotemporal patterns. Computational and Structural Biotechnology Journal, 18, 1259-1269. doi:10.1016/j.csbj.2020.05.023

Liu, L., and Ciftci, O. N. (2021). Effects of high oil compositions and printing parameters on food paste properties and printability in a 3D printing food processing model.  Journal of Food Engineering, 288, 110135.

Mahnic A, Auchtung JM, Poklar Ulrih N, Britton RA, Rupnik M. Microbiota in vitro modulated with polyphenols shows decreased colonization resistance against Clostridioides difficile but can neutralize cytotoxicity. Sci Rep. 2020;10(1):8358. Published 2020 May 20. doi:10.1038/s41598-020-65253-0

Naz, S., Shabbir, M. A., Aadil, R. M., Khan, M. R., Ciftci, O. N., Sameen A., Yasmin, I., Hayee, A., and Maqsood, M. (2020). Effect of polymer and polymer blends on encapsulation efficiency of spray-dried microencapsulated flaxseed oil. International Food Research Journal, 27, 78-87.

Ramachandran, B., Yang, C.T., Downs, M.L. 2020. Parallel Reaction Monitoring Mass Spectrometry Method for Detection of Both Casein and Whey Milk Allergens from a Baked Food Matrix. Journal of Proteome Research.

Ubeyitogullari, A., and Ciftci, O. N. (2020). Fabrication of bioaerogels from camelina seed mucilage for food applications. Food Hydrocolloids, 102, 105597.

Recent Awards

Dr. Bismarck Martinez (Lead  Mr. Michael Nagle), New Jersey Manufacturing Extension Program, MEP National Network Quality Safe Efficient Food Industry Network, $53,000.

Isaac Rukundo, 2020 AOAC/Eurofins Foundation “Testing for Life” Student Award, $3,000

New Course

Dr. Yanbin Yin is teaching Bioinformatics for Food Genomics this fall (FDST 396-010) for 3 credits. It will be a hybrid format (some days will be taught in-person and some via zoom). There is no prerequisites for undergrads, although BIOS 312 or FDST 405 will be helpful.

Course description: This course covers basic genomics/bioinformatics/microbiome concepts and features practical hands-on skills in using various bioinformatics software for genome and metagenome data analysis. It emphasizes applications of bioinformatics tools to solve real microbial genomics/metagenomics problems. Students will be evaluated by practical homework, term projects, and oral 

Contact Dr. Yin ( for a permission code to enroll. 

Internships and Jobs

Lab Animal Care Assistant 
Gnotobiotic Mouse Facility
University of Nebraska-Lincoln, Lincoln, NE

Working with mice in sterile environments; preparing the food, water, and bedding for the mice and maintaining the sterile conditions of the isolators using aseptic techniques. Performing periodic microbiological quality-control checks and assisting lab personnel with various mouse-related tasks. The position is for Fall 2017 and possibly longer. Find more details here.

To apply, contact Dr. Amanda Ramer-Tait ( Please send (1) cover letter, (2) resume, (3) schedule of available days/times to work, and (4) if you are eligible for work study. All four items must be included in your application email.

Student Research Project

Dr. Bryon Chaves, a faculty member in the Food Science & Technology Department, has a project for a student to complete through the IANR ARD Undergraduate Research Program (see above). He is seeking a student with at least one more full year left, so someone who plans to graduate in spring or summer 2021. If you are interested in this project and meet the qualifications, please email Dr. Chaves at

Assistant Professor - Immunology-Immune Signaling
Department of Biochemistry
University of Nebraska-Lincoln

The Immunologist holds an academic-year appointment as assistant professor in the Department of Biochemistry (or Food Science and Technology, Nutrition and Health Sciences, or School of Veterinary Medicine & Biomedical Sciences) in the Institute of Agriculture and Natural Resources (IANR). The incumbent will conduct a research and teaching program in immune signaling that addresses the sequence of intracellular signaling events activated in individual cells following the association of cell surface molecules during cell-cell contact, and the relationships to the detection of soluble molecules of either host or pathogen origin.

To apply please visit:


Assistant/Associate Professor
Water for Sustainable Food Systems
New Mexico State University

The successful candidate will develop high-impact research and extension programs, recognized nationally and internationally, in the area of water optimization in the food production supply chain, post-harvest through retail. Topics encompassed in this area include food engineering and food processing, life-cycle assessment, distributive processing, food system resilience, process simulation, water use efficiency, waste reduction, water reconditioning and reuse, and sustainability.

Contact Dr. Priscilla Bloomquist Search Committee Chair (575) 646-2877, for more information.

Food Safety, Quality and Regulatory (FSQR) Technician

GDKN Corporation, Blair, NE

Position Purpose - The Food Safety and Quality (FSQ) Technician position is responsible for timely completion of analytical testing in support of the quality management and operational teams.teins, and lipids; Provides expertise in operational improvements related to the production of those ingredients. Analytical testing may be performed for routine analysis of in-process and final product testing, Near Infrared Spectroscopy (NIR) calibration development and maintenance, and support of trials and experiments.

Apply at

Production Supervisor- Manufacturing Transformation

Bimbo Bakeries, Bellevue NE

Manufacturing Transformation Production Supervisor will spend two rotations
working with the manufacturing transformation team at selected bakeries. During transformation responsibilities include providing guidance to resolve particular operations issues or implement projects, the consistent collaboration with the Manufacturing Transformation team during the preparation, diagnostic, planning, and implementation stages while incorporating safety and quality/sanitation standards in a continuous improvement environment.

For more information and to apply visit Bimbo Bakeries.

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