Discovering Food Science: How the Cookie Crumbles
The goal of this summer camp is to give high school students (Grades 8-12) the opportunity to learn about food science while experiencing authentic, hands-on learning activities. Students will follow the production and processing chains for baked goods throughout the continuum from field to table tttto learn how science, technology, engineering, and math (STEM) are intertwined to transform raw agricultural commodities into food products that are consumed daily.Apply for camp
High School Camp
Open to students currently in 8th through 11th grades.
Stay and dine in campus housing.
Experience the new food science facilities on Nebraska Innovation Campus.
June 1 - 3, 2022
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- Apply scientific methods to explore complex topics in food manufacturing.
- Learn about research in areas of food for health, safety, quality, processing and beyond.
- Find out about how work here at UNL could revolutionize the food industry.
- Evaluate safety of grain and flour using standard methods to detect microbial contamination and mycotoxins.
- Learn to evaluate different formulations for baked products.
- Use laboratory methods to assess foods based on their potential health impacts.
- Experience the state-of-the-art food processing facilities at UNL.
- Tour the farm and pilot milling facility on UNL's East Campus.
- Learn about using cookie dough as an ingredient for ice cream processing.
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University of Nebraska - Lincoln
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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.