Snack Attack: Apple Edition
This is a hands-on, two-day food science camp where students explore how simple, recognizable ingredients can be intentionally processed into smart, functional snacks. Working in a clean, design-focused lab environment, students deconstruct apples to understand their structure, transform them using different processing methods, and reflect on how food design choices affect health and sustainability. This camp is ideal for students curious about food science, clean-label products, sustainability, and how everyday snacks are engineered with purpose.
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This camp is sponsored by the Kimmel Foundation.
High School Students Can Register Any Time!
Middle School applications will be accepted starting on May 1, 2026.
Commuter
Nebraska Innovation Campus
Lincoln, Nebraska
July 22-23, 2026
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Explore
- Explore apples as functional ingredients.
- Apply food science concepts to understand clean-label thinking and ingredient transparency.
- Discover how intentional processing can improve food quality, function, and sustainability.
Investigate
- Investigate how different processing methods change texture, structure, and function in apple-based snacks.
- Compare whole apples with processed forms to evaluate ingredient lists and design choices.
- Examine how food structure and fiber contribute to snack performance and potential health impact.
Enjoy
- Experience hands-on snack design in state-of-the-art food processing facilities at UNL.
- Create and compare a variety of apple-based snacks using real processing techniques.
- Taste, evaluate, and discuss snacks designed with fewer ingredients and more intention.
Nebraska Innovation Campus
Food Innovation Center
The Food Innovation Center is a 178,000 square foot complex serving private/public partnerships. The center provides world-class facilities for the University of Nebraska–Lincoln Food Science and Technology Department and private companies in leased space. It features wet/dry lab research space, food grade/non-food grade pilot plant space, a state-of-the-art distance education classroom and office space. The UNL Department of Food Science and Technology has experts in the areas of food safety, health, and nutrition.
Leading this exciting new camp are Dr. Jayne Stratton and Dr. Andreia Bianchini. Dr. Stratton and Dr. Bianchini have led numerous workshops on all topics related to food safety and microbiology, from Better Processing Control School and Food Microbiology workshops to training middle and high school educators on food science curricula.
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