Short Courses & Workshops
The Better Process Control School (BPCS) certifies supervisors of thermal processing systems, acidification, and container closure evaluation programs for low-acid and acidified canned foods.
This course is designed for farmstead, artisan, and small-scale dairy processors that are involved with fluid milk production and the manufacture of value-added dairy products. Participants in this workshop will gain knowledge of milk properties and factors that will help them improve the safety and quality of their products. Participants will learn the components of food safety plans needed for best operational practices and to meet new regulatory requirements.
This 1 day workshop for farmstead and artisan cheese makers addresses the principles of producing safe products to meet regulatory requirements. Elements of food safety plans are presented in a logical sequence to give cheese makers a starting point for developing their own plans.
This course covers the basics of developing a Hazard Analysis and Critical Control Point (HACCP) System for dairy processors. HACCP concepts will be practiced during breakout sessions where participants will prepare a HACCP Plan. Processors producing similar types of dairy foods will be grouped together for the breakout sessions.
This 3-1/2 day short course is designed to introduce participants to a basic understanding of molds, yeasts and mycotoxins that may occur in foods and in processing environments.
This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities.
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 is an introductory Internet-based course on food safety and sanitary practices for commercial manufacturers of food products. This self-paced computer course is offered continuously throughout the year.
The Penn State Food Safety and Sanitation for Food Manufacturers Short Course is a comprehensive 2 1/2-day lecture and hands-on lab/demonstration program on the essentials of sanitation in food processing plants.
The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 3 ¾ day short course.
This is a basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products.
This course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and the application in meat and poultry processing operations. It provides the participant with hands-on experience in developing a HACCP plan. This course is certified by the International HACCP Alliance and meets USDA requirements for HACCP training.
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the annual Penn State Ice Cream Short Course.
This course focuses on the food safety risks associated with the production of whole and sliced mushrooms and control measures that prevent these risks.
The establishment of the Pennsylvania Wine Quality Initiative (WQI) assists wineries in implementing quality assurance testing programs based on standardized sensory evaluation techniques.
Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk. The course focuses on the components of the HTST system, and also addresses vat pasteurization and UHT processing.
This annual course provides participants with an overview of basic dairy technology and the manufacture of cultured dairy products, including buttermilk, sour cream, cottage cheese, yogurt, and cream cheese.
This annual conference is for individuals who are concerned with the safety of food and dairy processing.
This 4 day course covers the materials and processes used to make specialty cheese for farmstead and artisan dairy processors and others interested in cheese.
Venison 101 is a one-day, intensive hands-on program designed for hunters who have an interest in expanding their knowledge of deer diseases, processing venison, and preparing delicious venison for friends and family.
Plan to join Cornell extension enologists – Anna Katharine Mansfield and Chris Gerling – and Penn State’s extension enologist – Denise Gardner – for a workshop on winery sanitation.