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Upcoming Events

February 2018

When: February 22, 2018, 4:00 PM - 5:00 PM
Where: 252 Rodney A. Erickson Food Science Building

Misha Kwasniewski, Ph.D., Department of Food Science, University of Missouri

March 2018

Event Canceled
When: March 6, 2018 7:00 AM to March 8, 2018 1:00 PM
Where: Rodney A. 252 Erickson Food Science Building

A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.

When: March 13, 2018 8:30 AM to March 14, 2018 5:00 PM
Where: University Park, PA

Advanced HACCP is a 2 day workshop that provides participants with the opportunity to increase their skill and knowledge in developing and improving HACCP plans. Specific areas to be covered include verification and validation, HACCP auditing, and regulatory applications. A number of processes will be assessed to give participants a varying view of HACCP application. The course utilizes a team approach and provides numerous hands-on activities

When: March 19, 2018, 10:00 AM - 4:30 PM
Where: Wyndham Garden Glen Mills, Concordville, PA

Mushroom Food Safety Update focuses on food safety issues that impact the mushroom industry. It will cover the impact of the Food Safety Modernization Act on mushroom growing and packing operations. Current food safety research that impacts the mushroom industry will also be discussed. A certificate of attendance will be supplied to participants and can be used as proof of training for 3rd party audits.

When: March 20, 2018 8:30 AM to March 22, 2018 1:00 PM
Where: Glen Mills, PA

The Preventive Controls for Human Foods Certification Workshop provides approved training (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. Often referred to as HARPC, this 2 ½ day course was developed by the Food Safety Preventive Controls Alliance, a broad-based alliance in cooperation with the FDA. This course is presented by FSPCA approved instructors from Penn State.

When: March 22, 2018, 1:00 PM - 4:30 PM
Where: Wyndham Garden Glen Mills, Concordville, PA

Food Safety Training for Mushroom Growers and Packers (Spanish) focuses on the fundamentals of food safety in a mushroom operation including Good Manufacturing Practices (GMPs) and Sanitation. This class is designed for employees who are new to mushroom operations as well as experienced employees who are looking for a refresher course. This will be offered only in Spanish. A certificate of attendance will be provided to attendees and can meet training requirements for third party audits.

When: March 26, 2018 8:00 AM to March 27, 2018 5:00 PM
Where: Penn State University, Meats Laboratory, University Park, PA

This workshop covers the fundamentals of manufacturing Italian processed meat items by combining old-world artisanal methods with modern food safety technology. The course provides the participant with both hands-on experience and scientific theory in producing safe, high quality processed meats. This 2 day annual workshop is generally offered in the spring.

When: March 27, 2018 8:30 AM to March 29, 2018 5:00 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). In addition to the Food Safety and Preventive Controls Alliance curriculum, this 3 day course will cover typical hazards associated with dairy processing, use dairy product examples for all breakout work groups, and discuss the transition from the PMO Appendix K HACCP system to a FSMA Hazard Analysis and Risk-Based Prevent Control system. This course is presented by FSPCA-approved instructors from Penn State.

When: March 27, 2018 9:00 AM to March 28, 2018 5:15 PM
Where: Rodney A.Erickson Food Science Building

This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.

April 2018

When: April 3, 2018 8:30 AM to April 4, 2018 4:30 PM
Where: Ithaca, NY

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

When: April 10, 2018, 8:30 AM - 4:30 PM
Where: University Park, PA

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

When: April 11, 2018 9:00 AM to April 12, 2018 4:00 PM
Where: University Park, PA

The Foreign Supplier Verification Workshop provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations. This 2 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 Lead Instructors from Penn State.

When: April 24, 2018 8:30 AM to April 26, 2018 5:00 PM
Where: Cranberry Township, 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.

May 2018

When: May 8, 2018 9:30 AM to May 10, 2018 12:00 PM
Where: University Park, PA

This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.

When: May 16, 2018 8:30 AM to May 18, 2018 1:00 PM
Where: Scranton,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.

When: May 22, 2018 7:00 AM to May 24, 2018 5:00 PM
Where: Erickson Food Science Building, University Park

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products.

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.

September 2018

When: September 18, 2018 to September 20, 2018
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.