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.
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.
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.
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.
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.
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.
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.
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 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.
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 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.
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.
Dark chocolate lovers can handle a wider range of bitter tastes before rejection compared to milk chocolate fans, according to Penn State food scientists.
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.
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.
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.
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.”
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.
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.
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.