Gregory Ziegler has been selected as a 2015 IFT Fellow of the Institute of Food Technologists (IFT).
In the last few years, as the federal government has tightened safety regulations across the food supply chain to prevent foodborne illness, the role Penn State Extension plays in educating growers and processors to comply with new prevention-based controls has become critical.
As part of the State College Area High School Health Professionals Program, high school students have a unique opportunity to gain hands-on laboratory experience at Penn State thanks to a new program with the College of Health and Human Development.
As high doses of green tea extract supplements for weight loss become more popular, potential liver toxicity becomes a concern. In the last decade, dozens of people have been diagnosed with the condition. However, drinking green tea in the weeks before taking supplements likely reduces risk, according to researchers in Penn State's College of Agricultural Sciences.
A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer.
This is the time of year when we gather to feast on roasted turkey, stuffing and other fixings. For many, it will be the first time they will prepare a holiday dinner, while for others, it will be the latest of many memorable occasions. But those memories should not revolve around foodborne illness, according to a Penn State expert.
The financial impact of a food product developed by a team of Penn State food science students will have a much longer shelf life than the product itself, thanks to an anonymous investor who bought the rights to potentially produce it. An unnamed large company purchased the idea -- called Mooofins -- for $25,000, and the funding will be used to establish the Program Support Endowment for Food Science Students.
A novel method of altering a protein in milk to bind with an antiretroviral drug promises to greatly improve treatment for infants and young children suffering from HIV/AIDS, according to a researcher in Penn State's College of Agricultural Sciences.
Professor Emeritus Phil Keeney has been intimately linked with Penn State's Department of Food Science since its establishment in 1975. Now, an anonymous $1 million gift will ensure that his name is connected to the department's programs in perpetuity.
Where in the world can you network with professional leaders in the food industry, visit the headquarters of numerous food-manufacturing plants and learn how to make a McDonald's Big Mac? That place would be the Agriculture Future of America (AFA) Food Institute in Chicago.
Siree Chaiseri of Bangkok, was one of four Penn State alumni to receive the 2014 Outstanding Alumni Award from Penn State's College of Agricultural Sciences. The award recognizes outstanding achievements and provides opportunities for recipients to interact with faculty, students and other alumni.
How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.
The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing, according to Penn State food scientists.
A unique method for delivering compounds that could positively impact the global battle against HIV and AIDS may be possible, thanks to researchers in Penn State's College of Agricultural Sciences.
Catherine Shehan, a graduate student in Penn State's Department of Food Science, will present her research on the ways parents influence children’s eating behaviors, at the 22nd Annual Meeting of the Society for the Study of Ingestive Behavior on Aug. 2 in Seattle, Wash. The study addresses how the amount of time parents spend on food preparation at home influences children’s food intake decisions made in the laboratory without parental supervision.
A student team representing the Food Science Department in Penn State's College of Agricultural Sciences recently took first place in the Institute of Food Technologists Student Association College Bowl.
On June 11 & 12, 2014, a group of 22 postdocs representing seven departments in the College of Agricultural Sciences met to discuss their future as academic leaders and ways to achieve their personal goals at a Postdoc Leadership Development Program, the first of its kind hosted by Penn State. The idea was originally hatched when Ed Dudley, Associate Professor of Food Science, decided to lead members of his lab research group in exercises he had learned at a weeklong faculty leadership development program.
With recent headlines about dangerous "superbugs," an outbreak of Salmonella from chicken parts on the West Coast and the announcement by a national restaurant chain that it plans to serve only "antibiotic-free" chicken, it's no wonder the public is alarmed and confused.
Russ Rose, Penn State women's volleyball head coach, has had unprecedented success over a 35-year career in Happy Valley, including five national championships in the last seven years. But perhaps none of his victories has tasted as sweet as the honor he received this week. Penn State's renowned Berkey Creamery today (May 22) unveiled a new ice cream flavor named for the legendary mentor: Russ "digs" Roseberry.
Antimicrobial agents incorporated into edible films applied to foods to seal in flavor, freshness and color can improve the microbiological safety of meats, according to researchers in Penn State's College of Agricultural Sciences.