When
November 21, 2024, 4:00 PM - 5:00 PM
Where 252 Erickson Food Science Building
AMY MOORE, Assistant Research Professor, PSU – Department of Nutritional Sciences and Department of Food Science
When
December 6, 2024, 9:00 AM - 12:00 PM
Where University Park, PA
When
January 8, 2025 8:30 AM to January 10, 2025 1:00 PM
Where University Park , PA
The Preventive Controls for Human Foods Workshop provides the credentials to meet FDA requirements to be designated a PCQI for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This training uses the updated curriculum (Version 2.0) developed by the Food Safety Preventive Controls Alliance (FSPCA).
When
January 12, 2025 to January 18, 2025
Where The Penn Stater Hotel and Conference Center, University Park
Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 133rd Penn State Ice Cream Short Course.
When
January 31, 2025 11:00 AM to February 2, 2025 5:00 PM
Where University Park, PA
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
When
March 10, 2025 7:00 AM to March 12, 2025 8:00 AM
Where Farm Show Complex – Monongahela Room, Harrisburg, PA 2300 N Cameron St. - Monongahela Room Harrisburg, PA 17110
The Preventive Controls for Human Foods Workshop provides the credentials to meet FDA requirements to be designated a PCQI for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This training uses the updated curriculum (Version 2.0) developed by the Food Safety Preventive Controls Alliance (FSPCA
When
June 16, 2025 7:30 AM to June 20, 2025 3:00 PM
Where 252 Erickson Food Science Building, Unversity Park, PA
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.
