As the holiday season approaches, millions of Americans will be preparing, cooking, eating and cleaning up holiday feasts enjoyed with family and friends. With all the hustle and bustle that surrounds these events, sometimes food safety can take a back seat.
As Penn State's resident enologist, Denise Gardner spends her days helping Pennsylvania wineries and winemakers perfect their grape-to-glass blends.
Barry Halliwell, a senior adviser to the president, will present the 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.
John Coupland, professor of food science in Penn State's College of Agricultural Sciences, on Sept. 1 began a one-year term as president of the Institute of Food Technologists, a nonprofit scientific society committed to advancing the science of food and its application across the global food system.