Crop-to-Food Innovation summer research experiences for undergrads program is now accepting applications

December 21st, 2022

The Crop-to-Food Innovation program is now accepting applications for Summer 2023.

Students receive 10-weeks of summer research experiences and scientific communication and leadership training. The project will create opportunities for students to work with scientists who develop new crop traits and apply innovative bioprocessing and formulation technologies to evaluate and develop new food and feed applications.

The project also aims to increase participation of underrepresented students in science- and agriculture-related careers. This will be achieved through a recruitment focus on Historically Black Colleges and Universities, particularly land-grant universities that share Nebraska’s agricultural research, extension and teaching mission.

The project is a collaboration among Nebraska’s Center for Plant Science Innovation, Nebraska Food for Health Center, Food Innovation Center and Industrial Agricultural Products Center, which together drive cross-disciplinary, cutting-edge research. The project is led by principal investigator Edgar Cahoon, George Holmes professor of biochemistry and director of the Center for Plant Innovation and co-principal investigators Amanda Ramer-Tait, Maxcy Professor of agriculture and natural resources. The team includes 13 other faculty members from the Departments of Biochemistry, Agronomy and Horticulture, Food Science and Technology, and Biological Systems Engineering. These faculty will mentor undergraduate students from across the United States.

To learn more and see details on how to apply, click HERE.