Upcoming Events

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.

Join us for our annual Food Science Tailgate. A fun event before the game and an opportunity to reconnect with alumni, friends, faculty, staff, and students while learning what's new on campus and in the Food Science Department.

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.

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.

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.

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

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 135th Penn State Ice Cream Short Course.

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