All Upcoming Events

Seminar: Dairy production's environmental impact - the good ole days may appear rose-tinted, but the future is green ( from December 03, 2009 04:00 PM to December 03, 2009 05:00 PM)

Dr. Dale E. Bauman, Department of Animal Science and Division of Nutritional Sciences, Cornell University

Seminar: "Blurring the Divide Between Food, Materials and Fuel: Growing Competitiion for Agricultural Carbon (252 Food Science Building, from December 10, 2009 04:00 PM to December 10, 2009 05:00 PM)

Suresh Narine, Ph.D., Trent University, Ontario, Canada

Ice Cream Short Course (The Nittany Lion Inn, University Park, from January 10, 2010 to January 16, 2010)

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 2010 Penn State Ice Cream Short Course.

Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP) (University Park, PA, from January 19, 2010 to January 21, 2010)

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.

Ice Cream 101 "Introduction to Frozen Desserts" (Food Science Building, University Park, from January 30, 2010 to January 31, 2010)

The course focuses on the small-scale manufacturing of frozen desserts.

Dairy Basics for Farmstead and Artisan Processors (Myerstown, Pennsylvania, from February 23, 2010 to February 24, 2010)

To provide information to farmstead and artisan dairy processors that will help them improve the safety and quality of their products, and make their businesses more profitable.

Better Process Control School (The Nittany Lion Inn, University Park, from April 26, 2010 to April 29, 2010)

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.

Fundamentals of Food Science (252 Food Science Building, from May 04, 2010 to May 06, 2010)

This course teaches core concepts of Food Science to technical personnel from other disciplines and nontechnical personnel who have little or no experience in the food industry. Lectures, demonstrations, and hands-on laboratories will be used to teach the vocabulary associated with food science and manufacturing, and the core principles of food chemistry, engineering, microbiology, nutrition and sensory science, using real-world food examples.

Food Microbiology Short Course - Detection and Control of Foodborne Pathogens (Food Science Building, University Park, from May 18, 2010 07:00 AM to May 20, 2010 01:00 PM)

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.

Penn State Cultured Products (Food Science Building, University Park, from September 28, 2010 to September 30, 2010)

In its tenth 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.