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 North Atlantic Region Student Association College Bowl competition.
Are you looking for a bit more dairy in your day? Consider adding a Mooofin to your meal. The Penn State Bakery is producing the student-created Mooofins for a special evening event in two of the dining commons in late April.
Bite into a juicy pear or a spicy hot pepper, and thousands of electrical impulses race to your brain. Taste buds pick up signals for basic taste qualities like sweet and sour, and your tongue also senses secondary taste components like astringency and numbness. These signals blend with your sense of smell to create a food’s flavor.
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.
Food science experts study why we love chips, chocolate and other famous Pennsylvania foods, and offer expertise to the state’s snack food industry.
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.
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, Penn State College of Agricultural Sciences extension enologist, recently achieved the Certified Specialist of Wine (CSW) designation from the Society of Wine Educators.
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.
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.
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.
An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.
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.
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.
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, 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.
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.
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.
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.
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.