http://foodscience.psu.edu daily 1 2008-11-26T14:27:11Z http://foodscience.psu.edu/events/department-seminar-series/seminar-dairy-productions-environmental-impact-the-good-ole-days-may-appear-rose-tinted-but-the-future-is-green Dr. Dale E. Bauman, Department of Animal Science and Division of Nutritional Sciences, Cornell University No publisher tsd3 Seminar 2009-11-16T14:59:55Z Event http://foodscience.psu.edu/events/department-seminar-series/seminar-blurring-the-divide-between-food-materials-and-fuel-growing-competitiion-for-agricultural-carbon Suresh Narine, Ph.D., Trent University, Ontario, Canada No publisher tsd3 Seminar 2009-11-20T13:02:15Z Event http://foodscience.psu.edu/events/ice-cream-short-course 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. No publisher axd159 conference 2008-11-26T18:05:00Z Event http://foodscience.psu.edu/events/haccp-meat-and-poultry 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. No publisher axd159 conference 2008-11-26T15:45:00Z Event http://foodscience.psu.edu/events/ice-cream-101 The course focuses on the small-scale manufacturing of frozen desserts. No publisher tsd3 conference 2008-11-26T18:05:00Z Event http://foodscience.psu.edu/events/dairy-basics-for-farmstead-and-artisan-processors 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. No publisher axd159 conference 2008-11-26T18:20:00Z Event http://foodscience.psu.edu/events/better-process-control 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. No publisher axd159 conference 2008-11-26T18:15:00Z Event http://foodscience.psu.edu/events/fundamentals-of-food-science 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. No publisher tsd3 conference 2009-11-18T14:35:00Z Event http://foodscience.psu.edu/events/food-microbiology 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. No publisher tsd3 conference 2008-11-26T18:00:00Z Event http://foodscience.psu.edu/events/cultured-products 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. No publisher axd159 conference 2008-11-26T16:50:00Z Event http://foodscience.psu.edu/events/pasteurizer-operators-workshop This two-day program includes hands-on activities, discussions, and lectures on regulations, cleaning and sanitation, pasteurization, milk flavor, and other operational procedures in milk plants. No publisher axd159 conference 2008-11-26T18:05:00Z Event