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2012

Harding wins academic award at NCAA Women's Volleyball Championship
December 17, 2012
A standout student-athlete in Penn State's College of Agricultural Sciences recently received a prestigious academic award. Maggie Harding, a redshirt sophomore on the women's volleyball team, was named the recipient of the Elite 89 award for the 2012 NCAA Division I Women's Volleyball Championship. Harding, of State College, who is majoring in food science, carried a 4.0 grade point average into the tournament. She was presented with the award during the women's volleyball banquet on Dec. 12 in Louisville, Ky.
Expert: Latest food scare avoided with proper handling and cooking
December 10, 2012
Seems like every month there is a new food scare that makes the national news. Most recently, it was antibiotic-resistant bacterial pathogens found in pork.
Graduate students win awards at food science sensory conference
December 3, 2012
Three graduate students studying food science, with an emphasis in sensory science, in Penn State's College of Agricultural Sciences won awards in a poster contest held at the recent 2012 Society for Sensory Professionals Conference in Jersey City, N.J.
Penn State Dairy Products Evaluation Team places high in contest
December 3, 2012
A four-student team from Penn State's College of Agricultural Sciences recently finished second in the Collegiate Dairy Products Evaluation Contest.It was the University's first entry into the contest after a seven-year absence. Team members included senior Food Science majors Kelsey Rogers, of Howard; Megan Woo, of San Francisco; Jennifer Updegrove, of Oley; and Allison Hoy, of Pittsburgh.
CWD or not, same safety advice for field dressing, processing deer
November 21, 2012
For those fortunate hunters who bag a deer in the upcoming season, a food-safety specialist in Penn State's College of Agricultural Sciences offers some advice for field dressing and storing the carcass properly and processing the meat.
Drinking green tea with starchy food may help lower blood sugar spikes
November 12, 2012
An ingredient in green tea that helps reduce blood sugar spikes in mice may lead to new diet strategies for people, according to Penn State food scientists.
Video: Food science researchers discuss flavor sensations
November 7, 2012
As Penn State celebrates 150 years of graduate education, Research Unplugged featured a graduate student researcher at the third talk in its six-event series. Food science doctoral candidate Nadia Byrnes and her faculty mentor, John Hayes, presented "Some Like it Hot: The Science Behind Our Food Preferences." Hayes is assistant professor of food science and director of the University's Sensory Evaluation Center.
Penn State workshop focuses on pasteurization
November 5, 2012
Pasteurization is a crucial element in producing safe, high quality dairy products, and most companies in the business of producing them are very committed to the process. To provide the latest information on pasteurization, Penn State's College of Agricultural Sciences is offering a workshop designed for plant supervisors and quality-control and maintenance personnel.
After Hurricane Sandy, many confront food-safety issues
November 2, 2012
After Hurricane Sandy ravaged the Northeast, people and businesses face the daunting task of recovery. One of the biggest questions they confront is what to do with food, according to a food safety expert in Penn State's College of Agricultural Sciences.
Course focuses on the science, art of making cheese
October 22, 2012
Cheese making is a complex process involving many factors that must be considered -- it's not as easy as simply looking up a recipe on the Internet. If you are serious about making fine cheese, you likely need some help.
Tawfik Sharkasi receives Penn State’s 2012 Alumni Fellow Award
October 18, 2012
Tawfik Sharkasi of Barrington, Ill., is one of nineteen Penn State alumni to be honored for their outstanding professional accomplishments and given the lifelong title of Alumni Fellow, the highest award given by the Penn State Alumni Association.
Penn State offers venison workshop for hunters on Sept. 8
August 31, 2012
Time was when every deer hunter was taught how to butcher a deer, process the meat and prepare a variety of tasty venison dishes. But these days, it sometimes seems as though that vital information is not passed down.
Bitter tastes quickly turn milk chocolate fans sour
August 30, 2012
Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists.
Mock farm food safety audits to rehearse good agricultural practices
August 1, 2012
Penn State Extension and the Pennsylvania Department of Agriculture will host three Mock Farm Food Safety Audits this summer to promote the safety of fresh produce.
Expert: Reward outweighs risk when it comes to summer's fresh produce
July 17, 2012
With what seems to be an ongoing wave of news reports linking foodborne illness to fresh produce, many consumers are questioning whether it is worth the risk. But Martin Bucknavage, extension food-safety specialist in Penn State's College of Agricultural Sciences, emphasizes that the benefits far outweigh the risks when it comes to consuming fresh fruits and vegetables.
Student team creates winning dish in meats conference competition
July 11, 2012
A four-student team from Penn State's College of Agricultural Sciences recently finished first in the American Meat Science Association Reciprocal Meats Conference competition.
Some Like It Hot, Does personality play a role in the preference for spicy foods?
June 28, 2012
When it comes to food choice, Nadia Byrnes is something of a natural. “My friends always joke that when they need a new place to eat they don’t Google it, they just ask me,” says the Penn State doctoral student. “My bucket list is restaurants.”
Safe home food preservation never goes out of style
June 23, 2012
Mid-summer is a satisfying time for home growers and gardeners. From asparagus to peas and from strawberries to rhubarb, many of our favorite fruits and vegetables ripen and become ready for picking.
Avoid outdoor cooking mistakes that can make people sick
May 29, 2012
This time of year marks the migration of dining to the great outdoors -- truly summer grilling and picnicking remain a great American passion. But do it wisely, urges a food-safety expert in Penn State's College of Agricultural Sciences, and avoid common mistakes that make people sick every year.
Inexpensive, abundant starch fibers could lead to 'ouchless' bandages
May 3, 2012
A process that spins starch into fine strands could take the sting out of removing bandages, as well as produce less expensive and more environmentally-friendly toilet paper, napkins and other products, according to Penn State food scientists.
Food Science students place high at national product development event
April 19, 2012
Penn State's Food Science Product Development Team recently was chosen as a finalist in the Student Culinology Competition, held in San Antonio, Texas, for creation of its "Spicy Chili Volcano Bites."
John Coupland elected IFT board member
March 27, 2012
John Coupland, professor of food science in Penn State's College of Agricultural Sciences, recently was elected to the board of directors of the Institute of Food Technologists.
Hard to know what to believe when it comes to chemical risks in food
March 26, 2012
With so many reports in the news media about the dangers associated with certain food ingredients and packaging materials, the public is now understandably suspicious and distrustful of what they eat, according to a food-safety expert in Penn State's College of Agricultural Sciences.
Expert: 'Pink slime' may be unappetizing, but it's safe, genuine beef
March 20, 2012
Whether you call it "pink slime" or lean, finely textured beef, you can call it a much-maligned product at the heart of an emotional controversy fueled by misinformation, according to a meat expert in Penn State's College of Agricultural Sciences.
Center for Plant and Mushroom Foods for Health hosts seminar
March 19, 2012
Bruce Ames, a prominent scientist in the fields of biochemistry, molecular biology and degenerative diseases, will present the first Healthy Lion Award Seminar, co-sponsored by Penn State's Center of Excellence for Plant and Mushroom Foods for Health and the Department of Food Science.
Study: Supermarkets, growers and consumers focus on produce safety
March 19, 2012
Pennsylvania supermarkets in coming years will continue to purchase fresh produce from local growers but increasingly will require them to show proof of employing good agricultural practices, or GAPS, according to a study by researchers in Penn State's College of Agricultural Sciences.
Cheese whiz: Penn State food scientist judge in international contest
March 3, 2012
A food scientist in Penn State's College of Agricultural Sciences will be one of the judges for the 2012 World Championship Cheese Contest in Madison, Wis., March 5-7.
Green Tea May Slow Down Weight Gain and Help Fight Obesity
March 2, 2012
Obese mice that were fed a compound found in green tea along with a high-fat diet gained weight significantly slower than mice that did not receive the green tea supplement, says Joshua Lambert, assistant professor of food science.
Wine experts' ratings may be a wash for many consumers
March 1, 2012
Not all wines are created equal; neither are all wine tasters. A wine expert's acute sense of taste may mean that expert ratings and recommendations are irrelevant to wine consumers who were not born with the ability to discern small differences in a broad range of tastes, according to a team of international researchers. What we found is that the fundamental taste ability of an expert is different," said John Hayes, assistant professor, food science, and director of Penn State's sensory evaluation center.
Food-safety expert warns, beware of Norovirus
March 1, 2012
The leading cause of foodborne disease is wreaking havoc this winter, according to a food-safety expert in Penn State's College of Agricultural Sciences, who says people should try to limit their exposure to Norovirus and try to minimize its spread.
Avoid high-risk foods, food-safety expert recommends
February 27, 2012
It seems that hardly a week goes by without another reported case of some food being blamed for causing people to get sick. While it is unlikely that we can completely eliminate the risk of foodborne illness, we can certainly identify a few food items that pose a higher risk of making us ill and avoid them, advises a food-safety expert with Penn State's College of Agricultural Sciences.
College of Ag Sciences gets USDA funding for food science fellows
February 16, 2012
Penn State's College of Agricultural Sciences has received a $238,000 grant from the U.S. Department of Agriculture to pay for the training of three doctoral fellows representing underserved minorities in food science.
Preference for fatty foods may have genetic roots
February 8, 2012
A preference for fatty foods has a genetic basis, according to researchers, who discovered that people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene.