Career-Ready Skills. Future-Focused Education.
Today's employers seek professionals with specialized skills to help their organizations grow and innovate. Earning a University of Nebraska–Lincoln digital badge lets you gain these in-demand skills quickly, helping you stand out in a competitive job market. Our high-quality, non-credit badges offer targeted learning in specific skill areas, making it possible to enhance your career without the time commitment of a full degree program. Whether you are looking to advance your skills, change your career trajectory, or enhance your knowledge, UNL's digital badges are your key to personal and professional growth.
What is a Digital Badge?
A digital badge is a verified, online credential that showcases your expertise in a specialized area, allowing you to display your accomplishments to employers, colleagues, and your professional network. At UNL, coursework to otain a digital badge may be online, hybrid, or in-person. Be sure to read the course description for the method of delivery.
Browse Digital Badges
Nebraska Innovation Studio College of Agricultural Sciences & Natural Resources Nebraska Extension Center on Children, Families and the Law
Nebraska Innovation Studio
Drone Pilot Training - Part 107
Ready for take-off! This 2-day comprehensive course will prepare you for the FAA Aeronautical Knowledge Test. Also known as the Part 107 exam, this is the required starting point for anyone planning to fly drones commercially. Our expert instruction and interactive learning materials will guide you through the exam’s complexities, ensuring you are fully prepared to take to the skies as a certified commercial drone pilot. This class will also feature hands-on drone flying experience.
Can be completed in 2 days.
In-person Class
Universal Robots CORE Training
Master the robotics and automation tools of the future!
Universal Robots’ CORE Certification curriculum offers a comprehensive three-day program giving participants the skills they need to excel in robot operations. Covering programming, operating, troubleshooting, optimizing and more, this hands-on course equips individuals with the skills they need to navigate the world of collaborative and industrial robotics.
After successful completion of the class, participants are able to recieve an industry-recognized certification in robotic operation and programming.
Collaborative Robot Welding
Explore robotic welding, automating your way through unique hands-on challenges with precision and efficiency.
Robotic welding is more in-demand than ever, with The American Welding Society predicting a job gap of 336,000 welders needed by 2026. This course familiarizes student of all skill levels with Vectis Automation’s Collaborative Robot Welding Cell, covering efficient welding task planning, designing fixtures, managing labor resources, ensuring high-quality welds, and culminating in a practical project where participants complete real-world welding tasks with zero human intervention.
Agricultural Sciences and Natural Resources
Coming soon!
Hygienic Design in Food Manufacturing
Food Science and Technology, The Food Processing Center
The Hygienic Design in Food Manufacturing badge program will be an eight-week training delivered via seven self-paced modules, including virtual synchronous Q&A sessions. This training is focused on enhancing participants’ understanding of the role hygienic design plays in ensuring food safety, as well as ensuring that participants understand how to effectively assess risks and apply design standards in their workplaces.
InFORM: Principles of Microbial Food Safety and Quality
Food Science and Technology, The Food Processing Center
InFORM, which stands for Introduction to Food Operations, Regulations, and Management, is a series of online trainings aimed at professionals working in the food industry for continuous education. As part of this series, the Principles of Microbial Food Safety is an interactive, online badge intended to provide basic knowledge of food safety and quality to those new to the food industry or to professionals seeking refresher training in these topics. The training covers a broad scope of key topics including the fundamentals of food microbiology, how to identify food safety hazards, and key concepts in processing for safety and quality.
Designed to be completed in 4-6 hours, those finishing the program will receive an eye-catching digital badge, which can be displayed on social media as a symbol of competency in the safe manufacturing of foods.
Recipe to Reality Seminar
Food Science and Technology, The Food Processing Center
The Recipe to Reality Seminar is the first phase of the National Food Entrepreneur Program. For complete information regarding the program please click here National Food Entrepreneur Program Information Page Recipe to Reality provides a general overview of the many issues involved in developing a food manufacturing business. Seminar topics address important questions that every entrepreneur should consider. The seminar is available In Person or also as an On Demand format.
By attending Recipe to Reality, entrepreneurs gain in one day information that could take months to research on their own. They will acquire valuable knowledge on the basics of starting a food business. The seminar helps attendees understand the challenges of starting a food business and allows them to make an informed decision as to whether developing a business and allows them to make an informed decision as to whether developing a business is the right choice for them.
Better Process Control School
Food Science and Technology, The Food Processing Center
The course equips professionals with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum. By law, each processor of these types of foods must operate with a trained supervisor on hand at all times.
FARRP Effective Food Allergen Management Workshop
Food Science and Technology, The Food Processing Center
Food allergens remain among the most challenging food safety concerns to manage. With the implementation of the Food Safety Modernization Act (FSMA), it is more critical than ever to have well-documented, effective allergen management programs. This badge from the Food Allergy Research and Resource Program (FARRP) recognizes exposure to critical topic areas, including food allergen regulatory issues, development and implementation of allergen controls, and strategies for allergen control validation and verification.
Better Process Control School for Acidified Foods-Online
Food Science and Technology, The Food Processing Center
This two day school provides the practical application of the principles set forth by these regulations. These FDA regulations also apply to low-acid canned companion animal foods. This school DOES NOT satisfy retort processing requirements. Individuals requiring this certification should attend the Better Process Control School. This school is specifically designed for individuals with little or no food science or food safety background.
The course equips attendees with a scientific understanding of thermal processes and strategies of pathogen control, first and foremost clostridium botulinum. By law, each processor of these types of foods must operate with a trained supervisor on hand at all times.
Bacteria as Friends and Foes
Food Science and Technology, The Food Processing Center
This digital badge is an online platform that will immerse learners in the wonderful world of bacteria and the overall discipline of bacteriology. Leaners will learn that bacteria are very different from us but follow the general principles of life like other organisms. Bacteria have evolved incredible strategies to thrive and survive in many different environments including non-living surfaces, and other living organisms. In this course, you will appreciate how bacteria can exhibit distinct lifestyles. Lessons include general concepts that are shared among groups on bacteria as well as explorations into detail strategies that particular groups of bacteria use to adapt to distinct environments.
FARRP Food Allergen Fundamentals
Food Science and Technology, The Food Processing Center
Food allergens are a critical food safety concern for the food industry. This badge from the Food Allergy Research and Resource Program (FARRP) recognizes competency in foundational food allergen topics, including mechanisms of food allergies, labeling regulations, and detection methods.
Micropipette Mastery
Daugherty Water for Food Global Institute
Micropipettes are used daily in almost all professional laboratory environments for liquid handling and require practice to repeatedly perform accurate and precise sample dilutions and additions of standard mixtures. This course will teach you how to use a micropipette correctly, consistently, and accurately for liquid handling. Types of micropipettes used will include single-channel and multi-channel, as well as both variable-volume and fixed-volume pipettes. A digital badge will be awarded upon completion.
To successfully complete the course, you will:
• Attend and complete an in-lab training course with the Lab Manager of the Water Science Laboratory to learn correct pipetting technique.
• Show competency by passing a micropipette proficiency test, which compares the earner's accuracy and precision with various micropipettes to the allowable error by the relevant micropipette manufacturer. This must be completed in-person at the Water Sciences Laboratory.
Introduction to Plant Breeding
Agronomy & Horticulture
This online module is ideal for learners in agronomy, seed, agribusiness, and other agriculture professions who desire a basic understanding of how genetics is applied to plant improvement or those who want to gain more knowledge in plant breeding. This module will present the goals for plant improvement and how plant breeders apply theories and methods to make genetic improvements.
Introduction to Hybrid Breeding: Understanding the Process
Agronomy & Horticulture
This module is an introduction to the processes of a comprehensive and sustainable hybrid breeding program that creates, evaluates, and releases or commercializes genetically improved hybrids. Participants will gain knowledge of: (a) Terminology used in hybrid breeding; (b) The design of a comprehensive, end-to-end breeding program that results in continuous genetic improvement over time and generations; (c) The multiple stages of parental line development and hybrid evaluation and advancement; (d) The importance of heterosis and the development and utilization of germplasm pools in both parental line and hybrid development. Knowledge and experience are gained through a combination of recorded lectures and interactive workshops centered on real-world hybrid breeding examples, heavily based on maize breeding with a strong industry perspective.
Genetic Engineering in Plants
Agronomy & Horticulture
This module is designed to provide agribusiness professionals with an introduction to genetic engineering in plants. Learners will be provided with information about the basic steps needed to produce a genetically engineered plant. There will be a focus on methods used to develop current crops and future products. Learners will become familiar with the genetic engineering process, learn how changes in the different steps of the process influence the final plant product, and see how genetic engineering technology plays a role in creating new genetically engineered plants.
Plant Genetics
Agronomy & Horticulture
This online mini-module is designed to provide agronomy, seed and agribusiness professionals an understanding of the genetic basis for variation observed among agronomic crops and weed populations, and explore its relationship to the development of new traits in crop varieties. Agribusiness professionals learn how to explain variation observed in plant families and populations using classical and molecular genetic principles using whole-plant trait observations and molecular analysis. Learners explore the information through several genetic studies on crop and weed species.
Crop-Weed Systems Management
Agronomy & Horticulture
This online module is ideal for learners in agronomy, seed, agribusiness, and other agriculture professions who desire a basic understanding of various topics related to weed control. The content will include topics such as the application of integrated weed management, weed control in crops, use of herbicides, discussion of weed thresholds, among other related topics.
Disease Resistance Breeding: Phytophthora Resistance in Soybean Case Study
Agronomy & Horticulture
This is a module designed as an online self-paced learning environment, with video, lectures, reading and progression quizzing and an online final competency test. Learning content is based on research publications and extension resources developed by national experts. The targeted learner is expected to have completed undergraduate level coursework in genetics. The module has two parts. Part 1 provides the learner with a baseline Oomycete disease biology in soybean. Part 2 is focused on single gene resistance and partial resistance through the breeding selection of naturally occurring variation in soybeans. Learners will be able to compare the genetic difference between seed products and describe the process used to create them. This module is a companion module to Disease Resistance Breeding: Transgenic Strategies and may be taken before, at the same time, or after that module.
Disease Resistance Breeding: Transgenic Strategies
Agronomy & Horticulture
This is a module designed as an online self-paced learning environment, with video, lectures, reading and progression quizzing, and a final competency test. Learning content is based on research publications and extension resources developed by national experts. The targeted learner is expected to have completed undergraduate level coursework in genetics. This module is a companion module to Disease Resistance Breeding: Soybean Case Study and may be taken before, at the same semester, or after the Soybean Case Study module. The module focus is the discovery and use of transgenes to provide disease resistance in crops.
Genetic Principles: Molecular Genetic Engineering & DNA Testing Methods
Agronomy & Horticulture
Genetic principles of inheritance in plants and animals and their significance in biology and agriculture will be discussed. Topics include the physical basis of heredity in families and populations; introduction to chromosome biology; the molecular basis for gene expression; and modern genetic engineering tools used in animal and plant systems. Problem sets and quizzes will be used to clarify genetics and selective plant breeding topics.
Genetic Principles: Chromosomes and Genes
Agronomy & Horticulture
Genetic principles of inheritance in plants and animals and their significance in biology and agriculture will be discussed. Topics include the physical basis of heredity in families and populations; introduction to chromosome biology; the molecular basis for gene expression; and modern genetic engineering tools used in animal and plant systems. Problem sets and quizzes will be used to clarify genetics and selective plant breeding topics.
Plant Breeding for Non-Plant Breeders: An Introduction to Basic Concepts
Agronomy & Horticulture
Meeting the global demands for food, fuel and fiber in part will depend upon the development of new crop genetics and varieties. These new varieties will need to have unique genes that allow the crop to yield higher than before, be grown in ever-changing environments such as periods of drought, and withstand stress due to insects, pathogen and weed pressure. This requires a large team effort including partnerships with professionals with a variety of expertise including: plant breeding, weed science, plant pathology, entomology, chemical science, plant biology, applied agronomy (crop production), mechanical engineering, farmers, seed sales professionals, etc. With these interwoven professions in mind, the department of Agronomy and Horticulture faculty members have developed this self-paced online module to help participants obtain a conversational knowledge of plant breeding in order to understand basic principles and better communicate with each other no matter the role each plays in this global effort.
Genetic Principles: Inheritance in Families and Populations
Agronomy & Horticulture
Genetic principles of inheritance in plants and animals and their significance in biology and agriculture will be discussed. Topics include the physical basis of heredity in families and populations; introduction to chromosome biology; the molecular basis for gene expression; and modern genetic engineering tools used in animal and plant systems. Problem sets and quizzes will be used to clarify genetics and selective plant breeding topics.
Nebraska LEAD
The Nebraska LEAD Program micro-credential recognizes participants’ mastery of leadership, communication and global perspective skills essential for advancing agriculture and rural communities. The mission of the Nebraska LEAD Program is to "prepare and motivate men and women in agriculture for more effective leadership."
Forensic Entomology: The Death of Dannie Bee
Coming Soon!
In this Forensic Entomology course, students will be participating in a unique learning experience, an Alternate Reality Game (ARG) called The Death of DannieBee. You will help fictional characters Detective Bini Murthy and Forensic Entomologist Kyle Lawsen with three case studies where insect evidence is crucial to helping solve the case. Students will interact with the professor and characters and collaborate with classmates throughout the course. You will participate in many activities, tasks, and puzzles that span across Canvas, websites, publications, videos, social media, etc. that will provide clues you can use to learn more about the entomological topics related to these cases. A virtual crime scene board and evidence discussion board will be available where you can post/share information you have discovered with fellow "detectives," or provide thoughts you have about the cases!
Nebraska Extension
Quicken for Farm & Ranch Financial Record Keeping
This course leads you through hands-on sessions to develop a simple set of financial records and reports using Quicken. Exercises based on scenarios from a case farm allow you to practice many of the steps you might use to keep records on your farm or ranch. To get the most out of the course, we recommend installing a copy of Quicken Deluxe on your computer. Instructions are provided in Module One.
Cottage Food Law
This course allows foods cottage food producers to sell goods in Nebraska and meets the Nebraska updated the cottage food law with LB262. This allows individuals to sell homemade foods already authorized for sale at farmers’ markets directly to consumers at the producer’s home, fairs, festivals, other public events or online for pick-up or delivery—all within the state of Nebraska. While this expansion to the cottage food law does not allow indirect sales (wholesale, retail stores, etc.), Nebraska producers can now sell non-potentially hazardous food outside of the farmers’ market season with no sales limit, if the following is kept in mind: venues and services, foods, business requirements and labeling.
Practical Cattle Handling
You’ve heard of low-stress cattle handling, stockmanship, and many other terms used to refer to the skills required to complete routine tasks and effectively move cattle as part of responsible management. If you’re familiar with these concepts, you know these skills are a matter of pride for those who care for and work with cattle. In fact, rodeo and ranch horse competitions are a few examples of how competitors demonstrate their skills for a broader audience. For countless people who don’t participate in such competitions, and are highly invested in cattle care and handling, this is an opportunity to earn a credential that recognizes your skillset. This course will require an in-person assessment. The total time will be about 1 hour and can be completed at locations across the state of Nebraska.
USDA FSA Borrower Training
This five-part, 15-hour program is designed to assist beginning farmers and ranchers gain knowledge, address problems or operational weaknesses, and plan for financial success.
Know Your Numbers, Know Your Options
This course is designed to help farmers and ranchers understand their current financial position and how big decisions like large purchases, new leases or changes in production will affect their bottom line. Participants will work through the financial statements of a case study farm, watch pre-recorded videos, complete assignments and participate in video chats. Upon completion of this program, participants will have a better understanding of how financial records can be used to make decisions and confidently discuss their financial position with their family, business partners, and lenders.
Public Participation and Engagement
P2E is a self-directed course that is available on your time and where ever it's convenient for you. You should be able to complete each module in 45 - 60 minutes, including assignments. To fully participate and engage in the group discussions, learn from each other, and share your experiences and expertise, we encourage you to complete one module per week. The below schedule will help keep you on task, as will the assignment deadlines. However, this is your course so make it work for you and your other commitments.
NDA Beginning Farmer Tax Credit Training
This five-part, 15-hour program is designed to assist beginning farmers and ranchers gain knowledge, address problems or operational weaknesses, and plan for financial success. This course will cover general goal setting, risk management, and planning. Participants will have 1 year (365 days) to complete the course and receive a certificate.
Agri-Essentials: Women in Agriculture Learning Community
Agri-Essentials is part of Nebraska Women in Agriculture’s ongoing efforts to provide women in agriculture with the knowledge, skills, and network they need to succeed. By offering a variety of learning opportunities, the community will serve as an essential resource for women looking to improve theiragricultural practices, leadership abilities, and business management strategies.
Private and Commercial Applicator Training/Chemigation Training (Nebraska)
The Pesticide Safety Education Program (PSEP) at the University of Nebraska-Lincoln, in concert with Extension Specialists, Extension Educators, and other collaborators, provides educational and training programs that address human health, the environment, economic wellbeing, and pesticide safety.
Fit and Healthy Kids: What You Need to Know about Food Allergies
Coming Soon!
Researchers estimate that up to 33 million Americans have food allergies, including 5.6 million children under age 18. Caring for a child with food allergies can be challenging. Topics in the session will include food allergy basics, preparing food safely and reducing allergy risk.
Center on Children, Families, and the Law
Reflective Practice FAN Training Program
The Nebraska Center on Reflective Practice (NCRP) is part of the UNL-CCFL Nebraska Resource Project for Vulnerable Young Children and has been providing reflective practice FAN training to early childhood education professionals and other professionals since 2016. This training will help professionals enhance their capacity to respond to others and communicate based on developmental principles and personal reflection. NCRP uses the Facilitating Attuned Interactions (FAN) model for reflective practice created by the Erikson Institute.
Partner with UNL
The University of Nebraska-Lincoln partners with businesses, civic leaders, and nonprofits to provide a range of public programs that enhance quality of life. Let's discuss how UNL can help you achieve your learning objectives. Send us an email.
Whether you are looking to advance your skills, change your career trajectory, or enhance your knowledge, UNL's digital badges are your key to personal and professional growth.
Tuition benefits through the University of Nebraska Employee and Dependent Scholarship Program cannot be applied to micro-credential courses.