Department of Food Science

The Department of Food Science in the Penn State College of Agricultural Sciences offers undergraduate and graduate programs in Food Science.

Food Science News

Penn State Cheese club members enjoy lectures on the nuances of cheese and its production. They also have events like cheese tastings, pairings, and even fondue. “We’re just try to educate as many people as possible on cheese tasting, manufacturing and cheese in general," 2017 Club President Amy King explained. 
Say cheese, Penn State! Cheese Club evolves, looks forward to continued growth
November 17, 2017
The Cheese Club was founded in 2013 by animal science students with an interest in dairy science. Since then, involvement fairs and word-of-mouth advertising have helped club members reach students from across the University who share their love of cheese.
Penn State food safety expert offers tips on safe handling of holiday leftovers
November 17, 2017
Leftovers from holiday meals — if not properly handled, including prompt refrigeration — can lead to foodborne illness, according to a food safety specialist in Penn State's College of Agricultural Sciences.
Ag Alumni Council alumnus endows Open Doors Scholarship
November 16, 2017
Capt. Kenneth R. Haas, of Oakton, Virginia, a retired U.S. Navy officer and a 1953 Penn State dairy science alumnus, has paid tribute to his alma mater by establishing the Haas Family Scholarship in the College of Agricultural Sciences.
Mushrooms are full of antioxidants that may have antiaging potential
November 9, 2017
Mushrooms have more ergothioneine and glutathione together than any other food. Both of these are important antioxidants that previous research has linked to anti-aging treatments and strategies. Researchers are also exploring whether the antioxidants play a role in brain health.
Caramel apples stored at room temperature for extended periods can pose risk
October 25, 2017
It's the time of the year when grocery store shelves are overflowing with Halloween goodies, but there is one treat that consumers should be wary of, according to a food scientist in Penn State's College of Agricultural Sciences.