Share

Upcoming Events

August 2017

When: August 8, 2017 8:30 AM to August 10, 2017 1:00 PM
Where: Philadelphia, 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: August 29, 2017 8:30 AM to August 31, 2017 5:00 PM
Where: University Park, 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.

September 2017

When: September 13, 2017 9:00 AM to September 14, 2017 4:00 PM
Where: Glen Mills, 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: September 19, 2017
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.

When: September 30, 2017
Where: Erickson Food Science Building

This year our tailgate will be held prior to the game against the Indiana Hoosiers on Saturday, Sept 30, 2017. A fun event before the game and an opportunity to reconnect with alumni, friends, faculty, staff and students while learning what’s new on campus and in the department.

October 2017

When: October 24, 2017 to October 26, 2017
Where: Erickson Food Science Building, University Park

Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

November 2017

When: November 13, 2017 8:00 AM to November 16, 2017 3:00 PM
Where: 252 Rodney A. Erickson Food Science Building

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.

January 2018

When: January 7, 2018 to January 13, 2018
Where: The Nittany Lion Inn, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 126th Penn State Ice Cream Short Course.

When: January 26, 2018 11:00 AM to January 28, 2018 5:00 PM
Where: Erickson Food Science Building, University Park

Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing. The course focuses on the small-scale manufacturing of frozen desserts.