Latest News

April 2, 2014

Mice on a high-fat diet that consumed decaffeinated green tea extract and exercised regularly experienced sharp reductions in final body weight and significant improvements in health, according to researchers in Penn State's College of Agricultural Sciences, who suggest that similar results could be realized by people.

January 25, 2014

Food science experts study why we love chips, chocolate and other famous Pennsylvania foods, and offer expertise to the state’s snack food industry.

January 9, 2014

An international contingent of more 100 students are getting a "Cow to Cone" education on ice cream at Penn State this week as part of the College of Agricultural Sciences' Ice Cream Short Course.

December 19, 2013

Senior Maggie Harding has been selected as the recipient of the Elite 89 award for the 2013 NCAA DI Women’s Volleyball Championship. Harding has now earned the prestigious honor for the second time in her career, having won the award in 2012.

Denise Gardner recently became a Certified Specialist of Wine. The title recognizes a recipient's academic knowledge and mastery of key elements within the realm of viticulture and wine production.
December 13, 2013

Denise Gardner, Penn State College of Agricultural Sciences extension enologist, recently achieved the Certified Specialist of Wine (CSW) designation from the Society of Wine Educators.

 While the risk of taking a deer infected with chronic wasting disease appears to be very low, hunters need to focus on the safety of the meat. This starts from the time the deer is downed until it is processed and cooked for eating. Image: Joe Kosack/PGC
November 27, 2013

Food-safety specialists with Penn State's College of Agricultural Sciences annually issue warnings to deer hunters to keep food safety in mind if they are fortunate enough to get a buck or a doe, and this fall is no exception.

Members of the Dairy Products Evaluation team included senior undergraduate and graduate Food Science majors. Coach Kerry Kaylegian is in the front, center.
November 27, 2013

A student team from Penn State's College of Agricultural Sciences recently finished fifth overall in the Collegiate Dairy Products Evaluation Contest. The team placed third in the cottage cheese competition, fourth in butter, fourth in milk and fourth in ice cream.

Cook a turkey to the right temperature. UDSA suggests that the bird gets to at least 165 F -- better if over 172 F for chewing. Use a thermometer to monitor the temperature.
November 21, 2013

Thanksgiving is a time for sharing: good food, family time, friendship and memories. But one thing you don't want to share, warns a food-safety expert in Penn State's College of Agricultural Sciences, is pathogenic bacteria.

 Oxidation can cause browning, as well as the loss of fruity characteristics  Image: © iStockohoto diephosi
November 20, 2013

An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.

Dan and Wendy Azzara (seated) are shown with three students receiving Azzara Family Trustee Scholarships this year, food science majors (from left) Erica Morgan, Breanne Halteman and Joseph Syrko.
November 18, 2013

A new scholarship created by an alumnus of Penn State's College of Agricultural Sciences and his wife is benefiting students in the college with demonstrated financial need, with first preference going to those majoring in Food Science.

"We all scream for ice cream," especially at university creameries. While Penn Staters know that no other campus creamery holds a cone to Happy Valley's own Berkey Creamery, a check of other Big Ten schools revealed interesting, sometimes cheesy, informat
October 31, 2013

Of Penn State's many famous attractions -- the Nittany Lion Shrine, Old Main and Beaver Stadium come to mind -- one stands above the rest as the tastiest. The Berkey Creamery at Penn State is known as one of the best college creameries in the nation, but it's not the only one of its kind.

October 28, 2013

Cheese making certainly has become an art, especially with the increasing desire of cheese makers to create their own unique product. With rising interest among consumers in knowing where their food comes from and who makes it, standing out matters.

Kerry Kaylegian
October 18, 2013

Kerry Kaylegian, dairy foods research and extension associate and director of the Center for Food Manufacturing in the Department of Food Science, has been named recipient of the Arthur W. Nesbitt Faculty Program Development Award in Penn State's College of Agricultural Sciences.

 Steam rises from heat generated during initial steps of composting ingredients to make mushroom-growing substrate. Penn State research has shown the process kills pathogens.   Image: American Mushroom Institute
September 23, 2013

Strict requirements on the use of animal manures in fresh produce production imposed by the new federal food-safety law threatened to adversely impact the mushroom industry, which relies on horse and poultry manure for a specialized growth substrate.

Michael DiMarzio
August 29, 2013

Continuing research on Salmonella may enable researchers to identify and track strains of antibiotic resistant bacteria as they evolve and spread, according to researchers in Penn State's College of Agricultural Sciences.

A common mistake people make when canning is not to follow proper processing times.
August 23, 2013

Whether you picked a basket of tomatoes from your own garden or purchased a peck of cucumbers from your favorite farm stand, you can continue to enjoy fresh fruits and vegetables throughout the year by properly preserving them.

Stevia is a South American plant that has served as a sweetner for centuries. Image by Ethel Aardvark
August 22, 2013

Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.

Nutritionists are investigating whether vitamin D can enhance sports performance.
August 5, 2013

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.

A study by Penn State food scientists could help lead to chocolate ice cream flavors with less added sugar.
July 25, 2013

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.

Mooofins just out of the oven -- they won first place in a national new food product-development competition.
July 22, 2013

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.