Hybrid Seminar - Sleep Patterns Impact Sensory Perception: Implications for Dietary Choices and Obesity

When March 21, 2024, 4:00 PM - 5:00 PM
Where 252 Erickson Food Science Building

SURABHI BHUTANI, Assistant Professor, School of Exercise and Nutritional Sciences, San Diego State University

Business, Education, and Community Interest Area Visit for Prospective Students

When April 1, 2024, 2:00 PM - 4:00 PM
Where University Park, PA

Food and Health Interest Area Visit for Prospective Students

When April 19, 2024, 10:00 AM - 12:00 PM
Where University Park, PA

Pennsylvania Association for Food Protection 2024 Conference

When May 1, 2024 7:30 AM to May 2, 2024 12:00 PM
Where The Penn Stater Hotel and Conference Center, State College, PA

This two-day program for sanitarians, lab managers, plant managers, food transportation, small processors, and regulatory personnel will cover engaging topics for all involved in getting food products safely from farm to table.

Principles of Sensory Evaluation

When May 14, 2024 9:00 AM to May 16, 2024 12:30 PM
Where 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.

Food Microbiology Short Course

When May 21, 2024 7:00 AM to May 23, 2024 2:30 PM
Where Erickson Food Science Building

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.

Better Process Control School (Virtual)

When June 17, 2024 7:30 AM to June 26, 2024 10:00 AM
Where Virtual Online Event

The Better Process Control School (BPCS) is a 2/4 day school designed for manufacturers of shelf stable, acidified and low acidified foods (including pet foods). U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.

Penn State Chocolate Short Course

When June 17, 2024 7:30 AM to June 21, 2024 3:00 PM
Where 252 Erickson Food Science Building, Unversity Park, PA

A Bean-to-Bar course for both craft and industrial chocolate manufacturers. During this 4-day course, successful craft chocolate entrepreneurs, equipment manufacturers, and Penn State faculty will instruct you in the theory and practice of chocolate production from the selection of raw materials through the marketing of finished product.

Fundamentals of Food Science Short Course

When June 25, 2024 7:30 AM to June 28, 2024 1:30 PM
Where Erickson Food Science Building

The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 4 day short course. 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.

Food Safety and Sanitation for Food Manufacturers

When October 8, 2024 7:30 AM to October 10, 2024 12:10 PM
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.