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Upcoming Events

September 2017

When: September 19, 2017 to September 21, 2017
Where: Erickson Food Science Building, University Park

This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.

When: September 27, 2017, 9:45 AM - 3:00 PM
Where: Lancaster County Extension Office, Lancaster, PA

This 1 day workshop addresses the principles of producing safe dairy products to meet regulatory requirements.

When: September 28, 2017, 4:00 PM - 5:00 PM
Where: 252 Erickson Food Science Building

Robin Dando, Ph.D., Department of Food Science, Cornell University

When: September 30, 2017
Where: Erickson Food Science Building

This year our tailgate will be held prior to the game against the Indiana Hoosiers on Saturday, Sept 30, 2017. A fun event before the game and an opportunity to reconnect with alumni, friends, faculty, staff and students while learning what’s new on campus and in the department.

October 2017

When: October 3, 2017 8:30 AM to October 5, 2017 6:00 PM
Where: University Park, PA

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA).

When: October 10, 2017 8:30 AM to October 11, 2017 5:00 PM
Where: 244 Erickson Food Science Building

This workshop addresses everything you need to know about descriptive analysis. The first day and a half will focus on what, why, and how to conduct descriptive analysis. The optional last half day will feature a Compusense data workshop covering panelist assessment and training using their Feedback Calibration Method and Descriptive Analysis Workbook.

When: October 17, 2017 to October 19, 2017
Where: Erickson Food Science Building, University Park

The Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants.

When: October 24, 2017 to October 26, 2017
Where: Erickson Food Science Building, University Park

Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

November 2017

When: November 13, 2017 8:00 AM to November 16, 2017 3:00 PM
Where: 252 Rodney A. Erickson Food Science Building

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.

When: November 14, 2017 8:30 AM to November 16, 2017 1:00 PM
Where: Leesburg, VA

The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified Penn State instructors.

December 2017

When: December 12, 2017 8:30 AM to December 14, 2017 1:00 PM
Where: University Park, PA

The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified Penn State instructors.

January 2018

When: January 3, 2018 8:30 AM to January 5, 2018 5:00 PM
Where: University Park, PA

The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified instructors from Penn State.

When: January 7, 2018 to January 13, 2018
Where: The Nittany Lion Inn, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 126th Penn State Ice Cream Short Course.

When: January 26, 2018 11:00 AM to January 28, 2018 5:00 PM
Where: Erickson Food Science Building, University Park

Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing. The course focuses on the small-scale manufacturing of frozen desserts.

June 2018

When: June 4, 2018 to June 7, 2018
Where: Erickson Food Science Building, University Park, PA

This course teaches core concepts of Food Science. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.