Ms. Shuang Yin, Ph.D. Candidate, Department of Food Science, The Pennsylvania State University
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.
The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods. Each processor of low-acid or acidified foods must operate with a certified supervisor on hand at all times during processing. Instructors for this school are drawn from the Food and Drug Administration (FDA), The Pennsylvania State University, and industry.
This event offers industry members a chance to evaluate applied research pertinent to Pennsylvania’s growing industry. The goal of the symposium is to enhance innovation and productivity in Pennsylvania vineyards and wineries through the power of research and education.
This conference is for individuals who are concerned with the safety of food and dairy processing.
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.
Calling all Winery owners and staff: Come join us for a day of learning about Effective Tasting Room techniques. This is a full day program featuring speakers from Cornell University and Penn State University. Topics include Typicity Tune-up, Viticulture Intro, Mechanics of Winemaking, MythBusters, Sensory Evaluation and Flaws Training, and Selling at the Cellar Door. Registration included in link.
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.
Denise Gardner, Penn State Extension Enologist plans on visiting the Erie region for a day and a half of tastings and winery visits. As always, all Pennsylvania wineries are welcome to attend any regional visit. These events/meetings are always free to Pennsylvania wine industry members.
Fundamentals of HACCP is a 3 day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).
Venison 101 is a one-day, intensive hands-on program designed for hunters who have an interest in expanding their knowledge of deer diseases, processing venison, and preparing delicious venison for friends and family.
In its 15th year, this course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
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.
Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.
This 4 day course covers the materials and processes used to make specialty cheese for farmstead and artisan dairy processors and others interested in cheese.
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 2013 Penn State Ice Cream Short Course.
The course focuses on the small-scale manufacturing of frozen desserts.