Nebraska Food Processing Center

Had a MOO-ving day at the 2025 Nebraska State Dairy Convention representing the University of Nebraska-Lincoln Food Processing Center and the UNL Dairy Store! It was a honor to provide ice cream for the ice cream social and learn about new technology and advancements in the industry! Also enjoyed meeting Governor Jim Pillen to discuss the current state of the food and ag industry in Nebraska! It's incredible being a part of the MOO-vment making every drop count! ???? #unldairystore #lincolnfpc #unlfoodprocessingcenter #nebraskastatedairyassociation #nebraskadairy #milk #processing #icecream #governorjimpillen

Whether extruded products are already a strong component of your business, or you are expanding into this food category, The Food Processing Center's Extrusion Workshop can help. April 22-24-featuring an expert panel of instructors. Register today! https://lnkd.in/dKdHpraw #UNL #foodsafety #extrusion

Critical training for meat and poultry producers offered the UNL Food Processing Center and the Nebraska MEP. March 28 - How to Obtain a Federal Grant of Inspection Are you ready to take your meat processing business to the next level? Want to expand your operations beyond state lines and ensure your products meet the highest federal standards? Join us for an in-depth workshop designed to guide you through the process of obtaining a Federal Grant of Inspection from the USDA's Food Safety and Inspection Service (FSIS)! In this workshop, you'll learn: ? The step-by-step application process for federal inspection. ? Key facility, personnel, and documentation requirements. ? How to create a compliant HACCP plan and SSOPs. ? What to expect during an FSIS inspection. ? Common challenges and how to overcome them. https://lnkd.in/gtesRnXc April 8, 10, 15, and 17 - Virtual HACCP for Meat and Poultry Processors The course content follows the approved curriculum of the “International HACCP Alliance” and is a combination of lectures and hands-on activities over 16 hours of class-contact time. The HACCP Plan Development for Food Manufacturers course is a generic version of HACCP training suitable for dairy, baking, confectionary, prepared foods, and other industries. This course does not satisfy specific requirements of the Juice, Meat & Poultry, or Seafood HACCP regulations, but it does provide a general overview of HACCP development and implementation. https://lnkd.in/gKNKWfxJ May 21-22 - Principles of HACCP for Meat and Poultry Processors This in-person course follows the same curriculum as the virtual course, held at the Food Innovation Center in Lincoln https://lnkd.in/g76Td3X4 #meatandpoultry #foodsafety #fda #haccp Byron Chaves Sumin Li, Ph.D. PCQI, SQF Practitioner

Join us March 19-20 in Lincoln for the High Pressure Processing & Dehydration Workshop! Explore the science behind these advanced processing technologies and their role in addressing the growing consumer demand for healthier, more sustainable, and minimally processed food options. Registration and more info at https://go.unl.edu/hppwork #foodsafety #hpp #dehydration #cleanlabel #UNL

The Food Microbiology Workshop, May 20-22 provides training in the basics of microbiological testing methods commonly used by the food industry - such as detection, enumeration, isolation, and identification of pathogens. The workshop provides an excellent training program for individuals involved in food microbiology testing at all levels from the bench to lab supervisors and directors. Register at https://lnkd.in/d_Dmv89d #foodsafety #manufacturing #pathogentesting

Are you meat processor trying to expand your market reach? Join us March 28 for an in-depth workshop designed to guide you through the process of obtaining a Federal Grant of Inspection from the USDA's Food Safety and Inspection Service (FSIS) Register today! https://lnkd.in/gRVCyb6c #meatprocessing #manufacturing #foodsafety

If you are looking for HACCP training, we have two programs coming up: Virtual HACCP for Meat & Poultry Processors in April: https://lnkd.in/gFkYtfY6 and Principles of HACCP for Meat & Poultry Processors in May: https://lnkd.in/g76Td3X4 #UNL #manufacturing #foodsafety #haccp

How are your New Year's resolutions coming along? Jumpstart your food business with our Recipe to Reality?? seminar! Register for our January 31 session at the Food Innovation Center. https://lnkd.in/gX5gVe6y #UNL #entrepreneurship #foodsafety

As many of you know, my group has been waiting for our new #HPP equipment for our biosafety level 2 (BSL-2) laboratory so we can continue our #research and provide critical #foodsafety testing services to the food industry. Yesterday was finally move-in day for our equipment and it took a village! Thank you to Nebraska Food Processing Center, Nebraska Tractor Test Laboratory, Nebraska Nova, and Heavy Company in Lincoln, NE for making move-in day relatively smooth. Special thanks to Thomas Dobesh for all your hard work and support maintaining our old HPP equipment and help setting up the new equipment. This project was made possible by funding from the USDA Equipment Grant Program, Nebraska Food Science and Technology, Nebraska Institute of Agriculture and Natural Resources and Nebraska Research. Special thanks to Resato International BV for working with us and we look forward to the installation and training in a few weeks ?? #HPP #research #education #training #extension #nonthermal #foodprocessing #coldpasteurization #fsma

The wait is over! Emeritus is the name of our limited edition, Aged New York Cheddar and Aged Sharp Cheddar cheese! We've sealed these fine cheeses in wax and can be purchased separately, in a Nebraska-shaped gift basket or a gift box with Summer sausage from the Loeffel Meat Shoppe and crackers. These cheeses, aged over 2 years make a unique gift or a exquisite accompaniment to any holiday table. Available at the UNL Dairy Store while supplies last! #cheese #HappyHolidays #dairy