Rise and Grind: A Wheat Tale from Field to Flour and Beyond
Rise and Grind is a four-day immersive food science camp that follows wheat from the field to the foods we eat every day. Through farm visits, drying, milling, baking, and nutritional exploration, students experience wheat as a resilient material shaped by environment, force, and transformation. This camp blends agriculture, engineering, chemistry, and health sciences to show how processing with purpose turns grain into flour, bread, cookies, and other staple foods. Ideal for students interested in food systems, sustainability, and the science behind everyday foods.
Camp fee is $150. Financial scholarships are available! There is a discounted rate for local students who would like to stay at home and commute.
High School Camp
Open to students entering 8th through 12th grades.
Residential
Stay and dine in campus housing.
Lincoln, Nebraska
Experience the new food science facilities on Nebraska Innovation Campus.
June 16 - 19, 2026
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Explore
- Explore wheat’s journey from growth and harvest to drying, milling, and baking.
- Learn how environmental conditions and processing shape food structure and quality.
- Discover how wheat processing connects agriculture, engineering, and nutrition.
Investigate
- Investigate how drying, milling, and fermentation transform wheat into flour and food products.
- Compare different wheat-based products to understand structure, texture, and functionality.
- Examine the role of whole grains and dietary fiber in human health.
Enjoy
- Visit real-world agricultural and food processing environments.
- Make wheat-based foods such as cookies and bread using small-batch production techniques.
- Experience how science turns simple grains into foods we rely on and enjoy every day.
Nebraska Innovation Campus
University of Nebraska - Lincoln
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.
Gain hands on experience this summer!
Join us this summer!
Are you ready for your summer adventure?
COOKIE USAGE:
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