For information contact
Funding Source
Who should apply
Related fields
- Plant Breeding and Biotechnology
- Biochemistry
- Analytical Chemistry
- Bioprocess Engineering
- Food science
- Human and Livestock Nutrition
Eligibility
Participation in the Nebraska Summer Research Program is limited to students who meet the following criteria:- U.S. Citizen or Permanent Resident
- Current undergraduate with at least one semester of coursework remaining before obtaining a bachelor's degree
See Eligibility for more information.
How to apply
Follow the application steps to submit the following materials.
About the Program
This 10-week summer REEU in Crop-to-Food Innovation will allow students to integrate fundamental science discovery with its translation to understand the steps from crop trait inception to commercialization of new food products based on those novel traits. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline, which will allow students to gain a broader perspective on their research projects and appreciate the steps from product inception to prototype development to application evaluation.
As part of the training, the students will begin their research training by completing a 1.5-week Biotechnology Training Camp (BTC) which will provide students with an overview of fundamental laboratory skills and knowledge including basic molecular biology methods, routine microbiology, and biochemistry applications. Our program will also provide complimentary professional development and leadership skills training that focuses on science communication, outreach, and entrepreneurship.
Benefits
- Competitive stipend: $6,500
- Suite-style room and meal plan
- Travel expenses to and from Lincoln
- Campus parking and/or bus pass
- Full access to the Campus Recreation Center and campus library system
- Wireless internet access
Learn more about academic and financial benefits.
Events
- Department seminars and presentations
- Professional development workshops (e.g., applying to graduate school, taking the GRE)
- Welcome picnic
- Day trip to Omaha's Henry Doorly Zoo and Aquarium
- Outdoor adventures
- Research symposium
Mentors and Projects
Prof. Jennifer M. Auchtung Food Science and Technology
Health Benefits of Microbiome, Diet, and Host Interactions
My laboratory will train undergraduate students in approaches to identify traits of crops that may enhance health benefits by altering the functions of members of the human gastrointestinal microbiome. Currently, our lab is working to understand how interactions between the microbiome, diet and host contribute to human health. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Andrew Benson Nebraska Food for Health Center
Affects of Genetic Variation in Grain Crops on Human Gut Microbiome
My own research program is focused on understanding how genetic variation in grain crops can affect bioactive components that ultimately have effects on the human gut microbiome. Depending on student’s interest, the REEU participants will have the opportunity to work with any of my lab staff and students who are currently mapping Microbiome-Active Traits (MATs) in Sorghum, Maize, and Common Bean. There are also opportunities for field and greenhouse work, as well as laboratory work using some of the most state of the art automation and robotic systems available for microbiome research.
Prof. Edgar Cahoon Biochemistry & Center for Plant Science Innovation
Biochemical and Genetic Basis for Immense Chemical Diversity in Plant Lipids
My lab explores the biochemical and genetic basis for the immense chemical diversity found in plant lipids. By combining biochemistry and functional genomics, we have solved the biochemical pathways and identified the associated genes for a wide range of unusual fatty acids found in seed oils. My research has also provided new insights into vitamin E and carotenoid metabolism in plants. REEU student mentees in my lab will have opportunities to participate in molecular biology, biochemistry, and analytical chemistry.
Prof. Ozan Ciftci Department of Food Science and Technology
Innovative Food Manufacturing Technologies
REEU students in my lab will learn innovative food manufacturing technologies and recent trends in food manufacturing that are not taught at undergraduate level. Learning supercritical fluid technology and green food manufacturing and having hands-on experience will equip the undergraduate students with valuable skills that will make them ready for the rapidly changing food manufacturing industry. They will also be exposed to university-industry collaborations in my lab, and they will make connections with food industry. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Thomas Clemente Agronomy and Horticulture
Plant Transformation Methods
The Plant Transformation Core Research Facility has actively engaged in mentoring learners as they progress through their STEM career path. REEU will learn about the design and carryout activities on selected crops under study in the lab, to enable the learner to gather hands-on experience in plant transformation methods along with subsequent molecular and phenotypic characterizations of the derived transgenic events. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Mary-Grace Danao Food Science and Technology
Testing the Effects of High-Pressure Processes on Plant-based Proteins
REEU student can use protocols to test effects of high pressure processing (HPP) and high pressure homogenization HPH on one or two properties of plant-based proteins, such as dry beans and pulses produced in the Nebraskan panhandle. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Katherine Frels Agriculture & Horticulture
Improving nutrition in small grain varieties
REEU students will be involved in research evaluating nutritional aspects of wheat, barley, and/or triticale. My lab focuses on developing improved small grains varieties using high-throughput genotypic and phenotypic tools to identify genetic mechanisms that control important traits such as yield, protein content, and added nutritional benefits. Students will also work with additional mentors to broaden their experiences and network. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. David R. Holding Agronomy and Horticulture & Center for Plant Science Innovation
Breeding and testing nutritionally improved Popcorn, Sweet corn and Sorghum
The project will contribute to a multi-pronged approach to breed nutritionally superior popcorn, sweetcorn and sorghum generated by traditional and cutting edge technologies. The overarching goal is to provide undergraduates with hands-on experience in basic field and/or greenhouse techniques in maize and sorghum breeding while also exposing them to hands on lab screening techniques using primer design, DNA extraction, PCR, protein, starch and sugar analysis. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Amanda Ramer-Tait Nebraska Food for Health Center & Nebraska Gnotobiotic Mouse Program
Investigating the Health Benefits of Food Crops that Alter the Gut Microbiota
Our research program is focused on the interactions among diet, the gut microbiota, and immunological and metabolic health. REEU participants will work on research projects aimed at understanding how dietary interventions, especially those made from food crops with unique traits known to alter the gut microbiota, can be used to prevent or treat chronic inflammatory diseases, such as inflammatory bowel disease (Crohn’s disease and ulcerative colitis), metabolic syndrome, or cancer (melanoma). Participants will work closely with a graduate student mentor from our lab for guidance and hands-on training. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Devin Rose Department of Food Science & Technology, Agronomy & Horticulture
Processing and Health-Promoting Properties of Grains and Legumes
Research in my lab is centered on processing and health-promoting properties of grains and legumes. Current work is on dietary modulation of the composition and function of the gut microbiota with emphasis on dietary fibers, including resistant starches, proteins, and polyphenolics. The goal in these projects is to determine how dietary compounds can be used to modulate microbial metabolism in the gut and promote host health. We use in vitro and in vivo approaches to show the relationship between chemical composition of food components and functionality of the gut microbiota. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. James C. Schnable Quantitative Life Sciences Initiative & Center for Plant Science Innovation
Integrating New Technologies into Maize and Sorghum Research
The participants will be involved in part of the research related to integrating new technologies and capabilities from engineering, computer science, and statistics into maize and sorghum genetic and genomic research. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.
Prof. Changmou Xu Department of Food Science and Technology
Sustainable Food Production/Processing of Specialty Crops and Application of AI for Intelligent Food Science
Depending on their interest, the REEU students will be involved in research currently on-going in my laboratory. Research is mainly focused on 1) Value-added and sustainable food production and processing of specialty crops in Nebraska, such as grape, aronia berry, hops, and dry beans; and 2) The application of AI (machine learning) for intelligent food science, such as rapid detection, precision flavor, and predicting the activities of natural antimicrobial agents. Student research projects will involve collaborations across two or more of the components of our Crop-to-Food Innovation Pipeline.