Food Mycology Short Course

When June 6, 2023 7:00 AM to June 8, 2023 2:30 AM
Where Erickson Food Science Building

The Food Mycology 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. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. Participants will develop a detailed understanding of the methods used to isolate, detect, and identify food and airborne fungi and mycotoxins. The program also provides a basic understanding of the ecology of fungi in foods and processing environments.

Penn State Chocolate Short Course

When June 19, 2023 8:00 AM to June 23, 2023 12:00 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.

Fundamentals of Food Science Short Course
Event Canceled

When June 26, 2023 7:30 AM to June 30, 2023 1:30 PM
Where Erickson Food Science Building

The Penn State Department of Food Science faculty teach the core concepts of Food Science in context of real-world food examples in this 5 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.

Dairy Basics: Fundamentals of Quality and Safety - University Park, PA

When August 29, 2023, 8:00 AM - 5:15 PM
Where University Park, PA

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

Hazard Analysis and Preventive Controls Workshop for Small-Scale Dairy Processors - University Park, PA

When August 30, 2023, 8:30 AM - 5:00 PM
Where University, PA

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

Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP), Univesity Park

When September 5, 2023 9:30 AM to September 7, 2023 12:00 PM
Where Penn State Meats Lab, University Park, PA

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.

Pasteurization Short Course

When September 19, 2023 7:30 AM to September 21, 2023 3:00 PM
Where Erickson Food Science Building, University Park

Participants in this 3 day course will gain knowledge on the operational and regulatory procedures used for pasteurization, with an emphasis on milk.

Preventive Controls for Human Foods Cerification - Pittsburgh, PA

When September 19, 2023 8:30 AM to September 21, 2023 1:00 PM
Where Pittsburgh. PA

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.

Cultured Dairy Products Short Course

When September 26, 2023 7:30 AM to September 28, 2023 5:30 PM
Where Erickson Food Science Building, University Park

This 3-day course begins with an overview of cultured product processing, dairy ingredients, and starter cultures. These principles are applied in lectures on the manufacture of buttermilk, cottage cheese, cream cheese, sour cream, yogurt, Greek-style yogurt, cultured milk drinks, and novel products.

Food Safety and Sanitation for Food Manufacturers

When October 10, 2023 7:30 AM to October 12, 2023 12:10 PM
Where Erickson Food Science Building, University Park

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.

Preventive Controls for Human Foods - Dairy Foods Processing - University Park

When October 10, 2023 8:30 AM to October 12, 2023 3:30 PM
Where University Park, PA

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).

Preventive Controls for Human Foods Certification - Malvern, PA

When October 24, 2023 8:00 AM to October 26, 2023 1:00 PM
Where Malvern, PA

he 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.

Penn State - Ingredion Plant-Based Yogurt Alternative Short Course

When October 24, 2023 9:30 AM to October 26, 2023 4:30 PM
Where Erickson Food Science Building, University Park, PA or Virtual Attendance

In this 3-day hybrid short course, class participants will learn the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality of plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.

The Science and Art of Cheese Making Short Course

When October 30, 2023 7:30 AM to November 2, 2023 3:30 PM
Where 252 Rodney A. Erickson Food Science Building

Farmstead and artisan dairy processors and others interested in cheese that take this course will gain knowledge of the materials and processes used to make specialty cheese and learn techniques to improve their business. This 4 day course begins with a focus on the materials used for cheese making. Knowledge of milk composition and milk microbiology combined with good sanitation practices form the foundation for consistent manufacture of high quality cheese.