Upcoming Events

Dive into the world of venison processing and cooking with Venison 101, a program designed to help hunters optimize their harvest. The program combines online components with a one-day, hands-on workshop for hunters eager to enhance their culinary skills.

AUSTIN MONTGOMERY, Postdoctoral Scholar, Cornell University

One-day workshop tailored specifically for smaller-scale commercial processors of shelf-stable acid and acidified foods packaged in glass jars or bottles. Delve into crucial topics such as state and federal canning regulations, microbiology, acidification methods, thermal processing, container requirements, and labeling. From the production of jams, jellies, dressings, and sauces to fermented and low-acid foods, this comprehensive event covers it all.

This two-day program for sanitarians, lab managers, plant managers, food transportation, small processors, and regulatory personnel will cover engaging topics for all involved in getting food products safely from farm to table.

The Preventive Controls for Human Foods Certification Workshop provides the credentials to meet FDA requirements for development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified instructors from Penn State.

This 2.5 day workshop addresses the basic principles of sensory science from discrimination and acceptance testing to good laboratory procedures to the theoretical underpinnings for these practices.

The Food Microbiology Short course provides insight into the most recent developments of food-borne pathogens, toxins, and contaminants that may occur in a food plant environment.

This one-day workshop addresses the principles of producing high quality and safe dairy foods.

The Better Process Control School (BPCS) is a 2/4 day school designed for manufacturers of shelf stable, acidified and low acidified foods (including pet foods). U.S. Food and Drug Administration (FDA) regulations in 21 CFR 108, 113, and 114 require that acidified and low acid food manufacturers operate with a certified supervisor on hand at all times during production. This BPCS also meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf stable, thermally processed meat and poultry products.

A Bean-to-Bar course for both craft and industrial chocolate manufacturers. During this 4-day course, successful craft chocolate entrepreneurs, equipment manufacturers, and Penn State faculty will instruct you in the theory and practice of chocolate production from the selection of raw materials through the marketing of finished product.

The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 4 day short course. It is designed for technical personnel from other disciplines (chemistry, biology, engineering) and nontechnical personnel who have little or no experience in the food industry. You will learn vocabulary associated with food science and manufacturing, and learn the core principles of food chemistry, engineering, microbiology, nutrition, sensory science, and packaging taught in the context of real-world food examples.

Dive into the world of venison processing and cooking with Venison 101, a program designed to help hunters optimize their harvest. The program combines online components with a one-day, hands-on workshop for hunters eager to enhance their culinary skills.

This one-day workshop addresses the principles of producing high quality and safe dairy foods

This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan.

The Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day program on the essentials of sanitation in food processing plants.

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA).

This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.