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Upcoming Events

August 2019

When: August 27, 2019 8:30 AM to August 29, 2019 5:00 PM
Where: University Park, 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. 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.

September 2019

When: September 18, 2019 8:30 AM to September 19, 2019 4:30 PM
Where: Glen Mills, 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.

When: September 24, 2019 to September 26, 2019
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.

October 2019

When: October 1, 2019 8:30 AM to October 3, 2019 5:00 PM
Where: Allentown, 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. 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 Penn State instructors.

When: October 8, 2019 8:00 AM to October 10, 2019 5:00 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). 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).

When: October 9, 2019 8:30 AM to October 10, 2019 11:30 AM
Where: 244 Erickson Food Science Building

This workshop addresses everything you need to know about descriptive analysis. The first day and a half will focus on what, why, and how to conduct descriptive analysis. The optional last half day will feature a Compusense data workshop covering panelist assessment and training using their Feedback Calibration Method and Descriptive Analysis Workbook.

When: October 15, 2019 to October 17, 2019
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.

When: October 19, 2019
Where: Erickson Food Science Building

This year our tailgate will be held prior to the game against the Michigan Wolverines on Saturday, October 19, 2019. 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 department.

When: October 29, 2019 to October 31, 2019
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.

When: October 29, 2019, 8:30 AM - 4:30 PM
Where: Malvern, PA

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

When: October 31, 2019, 8:30 AM - 4:30 PM
Where: North Huntington, PA

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

November 2019

When: November 11, 2019 8:00 AM to November 14, 2019 3:00 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.

When: November 19, 2019 8:30 AM to November 21, 2019 5:00 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. 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 Penn State instructors.

January 2020

When: January 5, 2020 to January 11, 2020
Where: The Nittany Lion Inn, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 128th Penn State Ice Cream Short Course.

When: January 7, 2020 8:30 AM to January 9, 2020 5:00 PM
Where: University Park, PA

The Preventive Controls for Human Foods Certification Workshop provides approved training (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. Often referred to as HARPC, this 2 ½ day course was developed by the Food Safety Preventive Controls Alliance, a broad-based alliance in cooperation with the FDA. This course is presented by FSPCA approved instructors from Penn State.

When: January 24, 2020 11:00 AM to January 26, 2020 5:00 PM
Where: Erickson Food Science Building, University Park

Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing. The course focuses on the small-scale manufacturing of frozen desserts.

March 2020

When: March 16, 2020 7:30 AM to March 19, 2020 4:45 PM
Where: 252 Rodney A. Erickson Food Science Building

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.

When: March 24, 2020 9:00 AM to March 26, 2020 12:30 PM
Where: Rodney A. Erickson Food Science Building

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.

June 2020

When: June 9, 2020 7:00 AM to June 11, 2020 1:00 PM
Where: Rodney A. 252 Erickson Food Science Building

A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.

When: June 15, 2020 to June 18, 2020
Where: Erickson Food Science Building, University Park, PA

This course teaches core concepts of Food Science. 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.