Believed to be the oldest continuing education course in the United States, the Ice Cream Short Course traces its roots to 1892, when the then-School of Agriculture at the Pennsylvania State College began to offer a class in dairy manufacturing during the winter, when farmers had less field work and could be spared away from their farms. By 1925, ice cream had become so popular that the college created a separate course devoted exclusively to the subject.
In celebration of its 150th anniversary, the Penn State Berkey Creamery attempted to set a new record for cones and bowls served during the Central Pennsylvania Festival of the Arts weekend. The official tally of 16,270 -- served July 10, 11 and 12 -- was calculated today (July 13). This surpasses the previous record by more than 1,000 cones and bowls served.
The celebration of the Penn State Berkey Creamery’s 150th anniversary kicks into high gear with the start of the Central Pennsylvania Festival of the Arts at the University Park campus and downtown State College.
As Birthday Cake makes its debut as the 150th anniversary flavor at the Creamery this week, Tom Palchak, who has served as manager for more than 20 years, gave some insight on the decision making behind a new ice cream.
From attending interesting meetings to writing company newsletters to approving product sales, Paige Smoyer found that working as a food safety intern was a fast-paced and intriguing experience.
Addressing a problem revealed a few years ago by researchers in Penn State's College of Agricultural Sciences, Penn State Extension will test a food safety training program for farmers market vendors in select cities across Pennsylvania this summer.
A new endowment in Penn State's College of Agricultural Sciences will leave a good taste in the mouths of graduate students studying one particular aspect of food science. Gregory Ziegler, professor of food science, has pledged a total of $25,000 to establish the John and Jane Ziegler Graduate Award in Sensory Science.
The U.S. House of Representatives sent birthday wishes to Berkey Creamery today (June 4) in the form of a proclamation on the House floor.
A doctoral degree candidate in the College of Agricultural Sciences recently received a National Research Service Award from the National Institutes of Health to fund her innovative dissertation research.desensitization in humans."
Growing up in the suburbs of Chicago, Kerry Kaylegian was fond of cheese. That changed during a trip to New York City when she was 14, and she developed a passion for cheese. Now a dairy research and extension associate in the Department of Food Science at Penn State, Kaylegian has built a national reputation as a judge in cheese competitions.
Our historic photo this week shows a glimpse inside the first salesroom of the University Creamery, located on the second floor of Borland Laboratory on the University Park campus, in 1956. This Sunday, May 24, the Penn State Berkey Creamery will kick off festivities celebrating 150 years of service with an opportunity for fans to vote for their favorite ice cream from among three celebration-themed flavors.
The 2015 City Lights series, sponsored by the Penn State Alumni Association, offers inspiring performances, engaging cultural events and enlightening educational programs hosted in metro areas where many Penn Staters live and work.
The Penn State Berkey Creamery is commemorating 150 years of service and will kick off its anniversary festivities on May 24. The celebration will last through the end of the year.
Research into anti-cancer compounds gives whole new meaning to the phrase "eat healthy."
"The basis of all frozen desserts is sugar syrup containing various characterizing ingredients and flavors," says Bob Roberts, head of Penn State's Food Science department. "When only a flavor -- and no dairy -- is added to the sugar syrup, the product is commonly referred to as a water ice, also known as Italian ice or sorbet." Adding a bit of milk makes the product a sherbet. "Further fortifying the product with some cream and condensed or powdered milk to deliver at least ten percent fat results in the product we know and love as ice cream."
Penn State Extension is offering two important resources related to dairy products.
A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players is now available. Dr. Pete’s Recovery Drink, a chocolate milk infused with an innovative research-based protein formula, is currently on sale at Café Laura in Mateer Building and will be available in the near future at Berkey Creamery.
The next time you're at a dinner party and want to spice up the conversation, you might compliment the hosts on their umami-rich appetizers. Then wait a moment until someone invariably asks, "What's umami?"
John Coupland, professor of food science in Penn State's College of Agricultural Sciences, has been elected president of the Institute of Food Technologists, the premier scientific and educational society serving the food science and technology field.
Thanks to Pennsylvania's strong agricultural industry, state residents enjoy an abundance of fresh, safe, quality foods. It can be easy to take the safety of the food supply for granted, but food companies -- with help from Penn State -- work hard to ensure the products they provide are as safe to consume as they are healthful and delicious.