When
March 28, 2025, 11:00 AM - 12:00 PM
Where Foster Auditorium, Pattee Library
Justin L. Sonnenburg, Ph.D., The Alex and Susie Algard Endowed Professor, Department of Microbiology and Immunology, Center for Human Microbiome Studies, Stanford University, Stanford, CA, USA

When
April 7, 2025 8:00 AM to April 8, 2025 4:00 PM
Where Malvern, PA
The Foreign Supplier Verification Program Workshop (VSVP) provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations.

When
April 15, 2025 9:00 AM to April 17, 2025 12:30 PM
Where 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.

When
April 22, 2025 8:30 AM to April 24, 2025 1:00 PM
Where Hampton Inn Suites, 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 instructors from Penn State.

When
May 13, 2025 7:00 AM to May 15, 2025 3:30 PM
Where Erickson Food Science Building
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.

When
June 16, 2025 7:30 AM to June 25, 2025 10:15 AM
Where Virtual Online Event
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
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.

When
June 24, 2025 7:30 AM to June 27, 2025 5:00 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 4 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.

When
September 16, 2025 7:30 AM to September 18, 2025 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.

When
September 23, 2025 7:30 AM to September 25, 2025 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.

When
October 7, 2025 7:30 AM to October 9, 2025 12:00 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.
