Quick zaps of ultraviolet light can boost the vitamin D levels in mushrooms in seconds, turning the fungi into an even healthier food, according to Penn State food scientists.
In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Now, a study by Penn State researchers has shown that some consumers may not need all the added sugars in order to enjoy one of America's favorite comfort foods: chocolate ice cream.
When you think of national championships and Penn State defeating teams from Iowa State and Ohio State universities, you think football, volleyball or wrestling, right? But the Food Science Product Development Team? Well you can add muffins -- or rather Mooofins -- to footballs, volleyballs and wrestling mats as props to a student squad title. This time it wasn't the NCAA that awarded the mantle of excellence, instead it was the American Dairy Research Institute.
Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State's College of Agricultural Sciences.
A few cups of hot cocoa may not only fight off the chill of a winter's day, but they could also help obese people better control inflammation-related diseases, such as diabetes, according to Penn State researchers.
A doctoral degree candidate in Penn State's College of Agricultural Sciences has received a scholarship to present her sensory science research at a conference in Brazil.
Postdoctoral scholars and graduate students may spend many hours hidden away in their laboratories, focused on research projects and collecting data for papers. As a result, they often can overlook the value of networking and meeting colleagues across campus.
A method that promises to reduce by more than half the time it takes health officials to identify Salmonella strains has been developed by researchers in Penn State's College of Agricultural Sciences.
The Penn State Product Development team, a group of students in the food science department, recently was named one of three finalists in the Dairy Research Institute New Product Competition.
Bonnie Ford, quality assurance laboratory specialist in Penn State's Department of Food Science, recently accepted the 2013 Dairy Laboratory of the Year Award from the Pennsylvania Association of Milk, Food and Environmental Sanitarians.
Recently released reports about the frequency of foodborne illness -- commonly known as food poisoning -- show that the risks have not changed much in recent years, according to an expert in Penn State's College of Agricultural Sciences.
Proposed new Food and Drug Administration regulations developed under the 2011 Food Safety Modernization Act, or FSMA, will affect how Pennsylvania farmers, processors and retailers operate.
A four-student team representing Penn State's Food Science Club recently placed third out of 10 finalists in the 2013 Research Chefs Association Student Culinology Competition in Charlotte, N.C.
Robert F. Roberts, who has served as interim head of the Penn State Department of Food Science since May 2012, has been named to the post on a permanent basis.
John Hayes, assistant professor of food science in Penn State's College of Agricultural Sciences, has received The 2012 Roy C. Buck Faculty Award in the Agricultural Sciences for his article, "Wine Expertise Predicts Taste Phenotype."
A distinguished researcher in the field of food microbiology has created the first endowed professorship in Penn State’s Department of Food Science in the College of Agricultural Sciences. Larry Beuchat, 1965 agriculture graduate, created the Dr. Larry Beuchat Professorship in Food Microbiology with a gift of $1 million to recognize the Penn State faculty who inspired him and to encourage a new generation of researchers.
Sensory Evaluation Center looks at the factors behind food choice. John Hayes, assistant professor, who directs the University’s Sensory Evaluation Center, is interested in why people eat the foods they do. He approaches this complicated question from the relatively fresh angle of sensory science.
A lot goes into making delicious the Penn State Creamery's ice cream—milk, cane sugar, nuts, chocolate, fresh fruit and more. But an unexpected ingredient is essential to the Berkey Creamery’s ability to churn out some 750,000 cones per year: a generous dose of state-of-the-art technology.
A new strain of norovirus, known as GII.4 Sydney 2012, is making the rounds this winter, causing a significant number of acute outbreaks. According to the U.S. Centers for Disease Control and Prevention, it has become the dominant strain, causing more than 140 reported outbreaks in the United States this year. People should try to limit their exposure to norovirus and try to minimize its spread, advised an expert in Penn State's College of Agricultural Sciences
Growers should be aware of the Produce Safety Rule proposed Jan. 4 by the U.S. Food and Drug Administration, according to a food-safety expert in Penn State's College of Agricultural Sciences. If adopted, it will establish mandatory practices that farmers must employ to prevent microbial contamination of fresh produce.