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Volunteer for a NFHC Research study

Central to the mission of the Nebraska Food for Health Center is the development and translation of foods and food ingredients with clinically-proven ability to benefit human health. To accomplish this mission, NFHC researchers perform several different types of research studies in human populations.

Our Studies

Collectively, our studies seek to determine the impact of specific ingredients, components, and molecules from food crops such as Sorghum, Common Bean, Soybean, and Maize on human health. NFHC faculty may also partner with third-party ingredient manufacturers or pharmaceutical companies to develop appropriate levels of substantiation and health-related claims for products that are at or near commercialization stages.



All NFHC studies are designed and executed in full compliance with the Institutional Review Board. NFHC also works closely with its Clinical Advisory Board to ensure that all clinical measurements are made through best practices. All NFHC studies are done in conjunction with the Clinical Research Coordinator. Contact the CRC if you are interested in participating in any of the studies listed below.

The NFHC clinical facilities are located in the Food Innovation Center at Nebraska Innovation Campus. Get directions to our facility.