If breakfast really is the most important meal of the day, then Agnes Lim is a very important person. The Penn State food science major, who graduated from the College of Agricultural Sciences last spring, landed two internships with the Kellogg Company, the world's leading producer of cereal and other nutritious breakfast foods, in the fall of 2008 and summer of 2009.
Associate Professor of Food Science Catherine Cutter was recently reappointed by U.S. Agriculture Secretary Tom Vilsack to the National Advisory Committee on Meat and Poultry Inspection.
When you think of summer camp, you might envision activities such as volleyball, swimming, hiking, and arts and crafts. You probably wouldn't imagine food microbiology and searching for clues to the cause of an outbreak of foodborne illness.
Penn State food science professor Stephen Knabel was among 10 scientific experts recently reappointed by U.S. Agriculture Secretary Tom Vilsack to the National Advisory Committee on Microbiological Criteria for Foods.
For many, summer evokes memories of chowing down on barbeque chicken hot off the grill at the church picnic, needing a handful of napkins to get through a sloppy pork sandwich at the fire hall dinner, or gobbling a juicy cheeseburger at a youth baseball game.
Low-salt foods may be harder for some people to like than others, according to a newly published study by a researcher in Penn State's College of Agricultural Sciences. The research indicates that genetics influence some of the difference in the levels of salt we like to eat.
Bob Roberts, associate professor of food science, has been elected by the American Dairy Science Association to serve a multi-year term first as vice president then as president of the organization's Board of Directors.
For most, the idea of consuming a chemistry project sounds far from appetizing. For Laura Weir, however, it might just be the sweetest meal of the day.
As the debate about the health attributes and risks of raw milk spills into capitols and courts across the country, a food-safety expert in Penn State's College of Agricultural Sciences is urging people to think carefully about the risks before consuming unpasteurized dairy products.
An international delegation from south Asia visited the College of Agricultural Sciences recently to learn about best practices and new technologies for ensuring food safety.
A team of food scientists in Penn State's College of Agricultural Sciences has shown that an edible film can be used for wrapping ready-to-eat meat products to deliver a slow release of a naturally occurring antimicrobial agent capable of killing a foodborne pathogen.
The food industry is a great field to be in because no matter what the economic climate is, people are always going to eat, according to Andy Hirneisen, a 2007 Food Science graduate who now works for The Hershey Company.
Penn State's Department of Food Science recently received re-approval of its undergraduate program from the Institute of Food Technologists (IFT). The recognition verifies that the university has one of the premier food science programs in the country.
What would a Thanksgiving turkey be without its stuffing, and what better place for that stuffing than inside the turkey? Despite the tradition involved, a food-safety specialist in Penn State's College of Agricultural Sciences says some practices are worth reconsidering, especially since Mom may not have fully appreciated the risk of foodborne illness.
Every college student dreams of getting the opportunity to land the perfect career after graduation, but if you can't find it, why not create it? While at Whole Foods Market, recent Penn State Food Science graduate Jill Kuzo had the opportunity to do just that as head of her own gluten-free testing lab.
Feeding a world population of 6.7 billion is no small task, and that's why dwindling interest in the science responsible for a safe and abundant food supply may be cause for alarm, according to a food scientist in Penn State's College of Agricultural Sciences.
As the nation braces for the impact of the H1N1 Influenza A virus or swine flu, some consumers are uncertain of how to handle their normal consumption of pork — which could be bad news for American pork producers. But a food-safety specialist in Penn State's College of Agricultural Sciences says, despite its name, swine flu can't be spread through pork products.
As the nation braces for the impact of the H1N1 Influenza A virus or swine flu, some consumers are uncertain of how to handle their normal consumption of pork -- which could be bad news for American pork producers. But a food-safety specialist in Penn State's College of Agricultural Sciences says, despite its name, swine flu can't be spread through pork products.
As warm weather arrives, campers setting out on the hiking trail to get in touch with Mother Nature will need to remember food safety. A food expert in Penn State's College of Agricultural Sciences is presenting handy tips through a program called, "Food Safety on the Trail," which will promote a more conscientious attitude toward food safety.
As press reports document a history of alleged sanitation lapses and violations in the Georgia plant linked to a nationwide salmonellosis outbreak with tainted peanut butter, a food-safety specialist in Penn State's College of Agricultural Sciences says there are some clear lessons to be learned by both consumers and food producers.