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June 18, 2014

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.

May 22, 2014

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.

May 1, 2014

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.

April 30, 2014

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.

April 18, 2014

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.

April 2, 2014

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.

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.