Upcoming Events

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 134th Penn State Ice Cream Short Course.

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

Are you curious about earning a Penn State degree in Food Science? Join current students and professors to learn about classes, research opportunities, internships, careers, scholarships, alumni network, and more.

Curious what it’s like to be a Penn State Ag Sciences student? Hear directly from current students! Join the Ag Advocates—official student ambassadors of the College of Agricultural Sciences—for a look at life in Ag Sciences.

Are you curious about earning a Penn State degree in Food Science? Join current students and professors to learn about classes, research opportunities, internships, careers, scholarships, alumni network, and more.

Are you curious about earning a Penn State degree in Food Science? Join current students and professors to learn about classes, research opportunities, internships, careers, scholarships, alumni network, and more.

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.

The Better Process Control School (BPCS), presented virtually online via Zoom, is a program designed for manufacturers of shelf-stable, acidified, and low-acid 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 at all times during production. This BPCS meets U.S. Department of Agriculture's (USDA) Food Safety and Inspection Services (FSIS) regulations 9 CFR 318.300 and 381.300 for shelf-stable, thermally processed meat and poultry products. Certification training is required for supervisors of ALL canning facilities registered in Pennsylvania as "Food Establishments" and for SOME registered as "Limited Food Establishments." This BPCS satisfies the training requirements specified in the FDA and USDA regulations.

Curious what it’s like to be a Penn State Ag Sciences student? Hear directly from current students! Join the Ag Advocates—official student ambassadors of the College of Agricultural Sciences—for a look at life in Ag Sciences.

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.

The Penn State Department of Food Science faculty teach the core concepts of Food Science in the context of real-world food examples in this 4-day short course.

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.

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.

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.