The Food Processing Center - UNL

Would consumers choose your product?
That's a question worth answering before launch.

Sensory analysis helps food companies understand how consumers perceive appearance, aroma, texture, and flavor—providing valuable insight during product development, reformulation, quality improvement, and shelf-life evaluation.
At The Food Processing Center, we design customized sensory studies and provide the statistical analysis and expert interpretation needed to turn consumer feedback into meaningful action.
Whether you're preparing for a product launch or troubleshooting an existing product, sensory data can help you make decisions with confidence.

Learn more about our Sensory Analysis Services and discover how consumer insights can support your next innovation.

Sensory Analysis Lab | The Food Processing Center | Nebraska Without sensory analysis, your company may use valuable resources developing a product that misses the objective. Sensory evaluation is one of the tools that businesses use to understand their target market, define product concepts, streamline formulation development, substitute ingredients, resolve...

The Science of Ice Cream! Don’t miss this first Food Science Summer Camp on May 28! It’s a delicious way to learn chemistry and microbiology! Science never tasted so good! Details and registration at https://yns.nebraska.edu/gain-hands-on-experience-in-stem/summer-camps/ice-cream

UNL Food Science and Technology Young Nebraska Scientists

Get a sneak peek at a savory project for the Nebraska Food Processing Center and Runza Restaurants, guided by Product Development Project Manager, April Johnson.
>>>Read more at: https://go.unl.edu/runzascoop
UNL Food Science and Technology

UNL’s April Johnson helps turn Runza from sandwich to scoop The result is a Runza-flavored frozen treat, a limited-release product that blends the signature spices and notes of the iconic sandwich into a cold, creamy form.

From sampling to results — get it right.

Accurate microbiological testing is the foundation of food safety, product quality, and regulatory compliance.
The Food Microbiology Workshop is a hands-on training designed to build confidence in every step of the testing process—from sampling and detection to interpretation of results.
✔ Learn essential testing methods
✔ Strengthen pathogen detection skills
✔ Understand microbial growth and control
✔ Gain confidence in generating reliable, validated results
Offered by The Food Processing Center, this workshop helps laboratory staff produce results you can trust.

🚨 Spots are limited—secure your seat today.
👉 Register now: https://fpc.unl.edu/events-workshops/food-microbiology-workshop/

UNL Food Science and Technology

Looking for an opportunity for your kids to learn, grow, AND have fun? Register for the Food Science Camps from UNL Food Science and Technology and Nebraska EPSCoR! Learn the delicious science behind ice cream, chocolate, breads and your favorite snacks at the Food Innovation Center on Nebraska Innovation Campus!
Details: https://foodscience.unl.edu/summercamps/

Innovative food products do not succeed on ideas alone—they require the right formulation, functional ingredients, and a process that performs at scale.
At The Food Processing Center, we work with companies to move products from concept to commercialization. From prototype development and ingredient optimization to clean label reformulation and scale-up, our team provides practical, real-world solutions.
Whether you are launching a new product or improving an existing one, we help streamline development and prepare your process for consistent, market-ready performance.
👉 Ready to move your product forward? Learn more: fpc.unl.edu
UNL Food Science and Technology

“Turning a food idea into a retail product isn’t magic. It’s a process."

Idea → Recipe Development → Shelf Life Testing → Packaging → Production → Retail Ready.
The Food Processing Center has over 40 years of experience. We help founders navigate every step.
https://fpc.unl.edu
hashtag UNL Food Science and Technology

“Most food entrepreneurs think the hardest part is creating the recipe."

It’s not.

The real challenge is making that recipe stable, scalable, and retail-ready.

That means:

• Shelf-life testing

• Nutrition labeling

• Scalable production

• Retail-compliant packaging

That’s where food product development becomes critical.”

Let the Food Processing Center help you get your business on track: https://fpc.unl.edu

UUNL Food Science and Technology

Like any fine stringed instrument, our cheese slicer needs a little tuning now and then.
Thanks to Dairy Plant Manager Caitlyn Richardson and student workers Luke Beckman and Will Tessalee, every slice is perfectly dialed in—so each cut hits the right note for our delicious cheeses.
Stop by the UNL Dairy Store to pick up your favorites, or order a gift box or basket online: https://marketplace.unl.edu/dairystore/