Business Commons^™

Food Science, Tech Program Offers Huskers Valuable Real-World Experience, Annie Albin

Nebraska Innovation Campus Materials

A program launched by a student experience is helping Huskers in food science and technology majors gain hands-on experience while making positive real-world impacts.

Offered through the University of Nebraska–Lincoln’s Department of Food Science and Technology, the Food Processing Center’s Student Rotation program allows undergraduates to participate in four lab experiences. Those labs — dairy plant, pilot plant, product development lab and sensory lab — were first completed by a student who just happened to take them through the four years of her collegiate career

Assessment Of Grain Safety In Developing Nations, Jose R. Mendoza

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Grains are the most widely consumed foods worldwide, with maize (Zea mays) being frequently consumed in developing countries where it feeds approximately 900 million people under the poverty line of 2 USD per day. While grain handling practices are acceptable in most developed nations, many developing nations still face challenges such as inadequate field management, drying, and storage. Faulty grain handling along with unavoidably humid climates result in recurrent fungal growth and spoilage, which compromises both the end-quality and safety of the harvest. This becomes particularly problematic where there is little awareness about health risks associated with poor …

The Combine: Program Overview (Brochure)

The Combine

Nebraska is known nationally for its distinguished brand and production efficiency in food and agriculture. The state ranks among the top producers of over a dozen commodities including corn, beans, beef, and millet.

The Combine is a statewide program focused on fostering high-growth innovation and entrepreneurship in food and agriculture-tech sectors. The initiative is led by Invest Nebraska with support from The Nebraska Department of Economic Development and The Nebraska Department of Agriculture.

Invest Nebraska Corporation builds a better future for our state by providing financial and operational assistance to high growth companies, developing high growth infrastructure, and attracting out-of-state …

Education Institutions Creation Of Partnerships, Iwasan D. Kejawa Ed.D

Department of Educational Administration: Faculty Publications

This issue is embracing the creation of partnerships with establishments worldwide for the provisions of life embodiments to graduates. At moment, there may be lack of friendship or partnership with establishments to create incentives for newly graduates of so many colleges and universities (Hirsh & Weber, 1999). Partnership with external companies will surely bring enormous grants to the colleges and universities and it will also encourage friendly establishments to provide incentives and perks to colleges, universities and alumni. It may be concluded that the advantages of creating rapport with external congruences is the comraderies and also compromises that will be …

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Growing Yeast For Livestock, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

Over 500,000 tons of organic materials such as food scraps are disposed of each year in Wisconsin. A large percentage of this material could be composted or turned into useful products.5 The purpose of this article is to educate farmers and organizations on how to turn food waste into a high value food source for livestock. Yeast can be grown at any time of the year without the large inputs of agricultural chemicals and machinery that is common with other feed production methods. A yeast growing facility can be scalable to any size the producer wants such as a small …

A Study On Facility Planning Using Discrete Event Simulation: Case Study Of A Grain Delivery Terminal., Sarah M. Asio

Department of Industrial and Management Systems Engineering: Dissertations, Theses, and Student Research

The application of traditional approaches to the design of efficient facilities can be tedious and time consuming when uncertainty and a number of constraints exist. Queuing models and mathematical programming techniques are not able to capture the complex interaction between resources, the environment and space constraints for dynamic stochastic processes. In the following study discrete event simulation is applied to the facility planning process for a grain delivery terminal. The discrete event simulation approach has been applied to studies such as capacity planning and facility layout for a gasoline station and evaluating the resource requirements for a manufacturing facility. To …

Eagle Lager: A Sorghum Success Story On Many Levels, Ian Mackintosh

INTSORMIL Presentations

In 1999 in Uganda we were faced with a static but highly competitive market.

Needed to grow our market and to do this we needed to make beer cheaper

It was felt that a suitable local ingredient would reduce the cost of manufacture and stimulate local agriculture and the economy as well as provide opportunities for growth and profit for the company.

An extensive base line study of the Ugandan agricultural sector was undertaken to determine what was “out there.”

It was clear that there was enormous potential but little else.

Sorghum seemed the logical starting point because there was …

Virtues Of Sorghum: Utilization And Supply Chain Management, Lloyd W. Rooney

INTSORMIL Presentations

Discusses the consumer demands, value-added supply chain, strategy for value-added products, functionality of sorghums and millets, sorghum food use in Central America, plant breeding and improvement of grain quality, sorghum image, special sorghums as a particularly healthy food item, food utilization, improving sorghum quality, effect of molds, insects, and weathering on grain quality, and mycotoxins.

Developing Entrepreneurship, The Tanzania Experience: Sua-Intsormil Project, Joseph J. Mpagalile, Wenceslaus R. Ballegu

INTSORMIL Presentations

Project Title: Building a Sustainable Infrastructure for Product Development and Food Entrepreneur/Industry Technical Support: A Strategy to Promote Increased Use of Sorghum and Millet in East Africa.

Long Term Program Objectives: Development of successful entrepreneurial businesses that add-value to sorghum and millet such that:

~Farmers have an established outlet for cash sales of high-quality sorghum and millet

~Small businesses or cooperatives develop processing capabilities enabling the incorporation of sorghum and millet into a wide variety of food products

~Markets and market channels for sorghum and millet-based products develop.

Further develop research, extension and marketing expertise of National Agricultural Research Institutes …

Identification Of A Brazil-Nut Allergen In Transgenic Soybeans, Julie A. Nordlee, Steve L. Taylor, Jeffrey A. Townsend, Laurie A. Thomas, Robert K. Bush

Department of Food Science and Technology: Faculty Publications

Background: The nutritional quality of soybeans (Glycine max) is compromised by a relative deficiency of methionine in the protein fraction of the seeds. To improve the nutritional quality, methionine-rich 2S albumin from the Brazil nut (Bertholletia excelsa) has been introduced into transgenic soybeans. Since the Brazil nut is a known allergenic food, we assessed the allergenicity of the 2S albumin. Methods: The ability of proteins in transgenic and nontransgenic soybeans, Brazil nuts, and purified 2S albumin to bind to IgE in serum from subjects allergic to Brazil nuts was determined by radioallergosorbent tests (four subjects) and …

Utilization Of Surplus Milk In The Small Dairy Plant: 4. Stirred Curd Types Of Cheese, P. A. Downs, K. Nilson

Nebraska Agricultural Experiment Station: Historical Circulars

In this series of publications an effort is made to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing are outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a group of stirred curd types of cheese is presented.

Utilization Of Surplus Milk In The Small Dairy Plant: 3. Old Fashioned Sage Cheddar Cheese, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products can be prepared in plants where surplus milk is a problem. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment is used for several products. In this publication the preparation of a type of old fashioned sage and other flavored cheddar cheeses is presented.

Utilization Of Surplus Milk In The Small Dairy Plant: 2. Soft And Semi-Soft Hoop Drained Cheeses, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

The purpose of this series of publications is to describe how a variety of products may be prepared in plants to more profitably utilize milk. Each type of product is described in detail, methods of manufacturing outlined, and the equipment and supplies needed are listed. As far as possible similar equipment can be used for several products. In this publication the preparation of a group of cheeses of the soft and semi-soft hoop drained type is presented.

Utilization Of Surplus Milk In The Small Dairy Plant: 1. Soft Cheeses, Spreading Types, P. A. Downs

Nebraska Agricultural Experiment Station: Historical Circulars

This is the first in a series of publications that describe how a variety of products can be prepared in dairy plants where surplus milk is a problem. Each type of product will be described in detail, methods of manufacturing will be outlined, and the equipment and supplies needed will be listed. In this publication, the general background of cheese making is discussed and the preparation of soft cheese of the spreading type is described.