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Facilities

On September 29, 2006, the Food Science Building was officially dedicated to the Department of Food Science after a decade of planning and construction. We could not have done it without the loyal support, tireless efforts and benevolent contributions, from our alumni and friends.
The Rodney A. Erickson Food Science Building

The Rodney A. Erickson Food Science Building

The 136,000 square foot, four-story structure is home to the Berkey Creamery and Department of Food Science. The new building boasts state-of-the art research and teaching labs, three specialized and dedicated pilot plants and the largest and most sophisticated dairy manufacturing plant associated with any academic institution in the country. The building was designed for maximum efficiency from the Berkey Creamery salesroom and manufacturing facilities to the layout and design of the faculty and student offices and labs.

We are forever indebted to those who had the vision, determination and strength to lead us into the future and making our dreams a reality.

We also have detailed floor plans available on this Web site.

Get Travel Map and Directions.

First Floor

  • The new Berkey Creamery saleroom is 3,700 square feet (as compared to 1,400 square feet in the previous creamery salesroom) with indoor seating for approximately 100 people and covered outdoor seating for another 50.
  • The Berkey Creamery strives to accommodate everyone by increasing the ice cream dipping to 30 flavors on any given day.
  • The additional floor and counter spaces allow for new products and services not previously available.
  • Easy access to parking is available at the East Parking Deck while visiting the Berkey Creamery where parking is free for the first 30 minutes in the first floor spaces indicated.
  • The new larger creamery manufacturing plant provides greater capacity and improved efficiency in all areas of processing, packaging, and storage of finished dairy products.
  • The dry storage warehouse will hold all of the containers, packaging supplies and ingredients used to make over 250 various types of dairy products.
  • Two clean-in-place systems have greatly improved the cleaning and sanitizing procedures for both raw and pasteurized milk tanks and lines. Eight touch-screen panels are located throughout the processing rooms where creamery operators can monitor every phase of milk pasteurization, packaging, and clean-up.
  • Technology general purpose classroom.
  • Two pilot plants (wet and dry processing); state-of-art small-scale processing equipment for teaching, research and collaborative initiatives with the food industry.
  • Chemistry teaching lab for practical applications of food science courses.

Second Floor

  • Department Head and administration suite.
  • Sensory Evaluation Center and focus meeting room for industry and teaching.
  • Family and Consumer Education suite.
  • Outreach Center with audio-visual capabilities for short courses and workshops with food industry that will seat up to 55 people.
  • Undergraduate student study lounge.

Third Floor

  • 9 state-of-the-art research laboratories featuring research in molecular biology, food chemistry/biochemistry (flavor, carbohydrates, colloids), and food processing and engineering.
  • 9 faculty offices which are strategically placed near their labs and graduate student offices.
  • 10 graduate student offices and 1 post-doc/visiting scholar office.
  • 1 breakroom for faculty and students.
  • 1 large Conference room with audio-visual and phone-conferencing capabilities that will seat 35 people.

Fourth Floor

  • 9 state-of-the-art research laboratories featuring research in dairy products, food microbiology and safety, food packaging and engineering, and plant and fungal products.
  • Food Safety pilot plant
  • 10 faculty offices which are strategically placed near their labs and graduate student offices.
  • 9 graduate student offices and 3 post-doc/visiting scholar offices.
  • 1 breakroom for faculty and students.
  • 1 computer lab for graduate students.
  • 1 large Conference room with audio-visual and phone-conferencing capabilities that will seat 35 people.

Along with the Berkey Creamery store, the production facility occupies the first floor of the Rodney A. Erickson Food Science Building on the corner of Bigler and Curtin Roads.

The state-of-the-art Food Science Pilot Plants are designed for processing flexibility with an emphasis on product specialization. The facilities are used for teaching, research and industry projects.

The Sensory Evaluation Center in the Penn State Department of Food Science has been conducting sensory evaluation and consumer tests for University researchers and food industries since 1972.