Seminar - Phytochemical composition and bioactivity of clove (Syzygium aromaticum) oil and post-distillation biomass extract

When April 15, 2021, 3:30 PM - 4:30 PM
Where Virtual Online

ISABEL GUTIERREZ, MS Student

Penn State - Ingredion Plant-Based Yogurt Alternative Short Course

When April 20, 2021 8:00 AM to April 22, 2021 4:00 PM
Where Virtual Online

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

Seminar - Synergistic and Antagonistic Ingredient Interactions as a Sugar Reduction Strategy in Chocolate Milk

When April 22, 2021, 3:30 PM - 4:30 PM
Where Virtual Online

ALDEN RIAK, MS Student

Preventive Controls for Human Foods

When April 26, 2021 8:30 AM to April 28, 2021 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.

Preventive Controls for Human Foods

When May 11, 2021 8:30 AM to May 13, 2021 5:00 PM
Where Valley Forge/Phoenixville. 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.

Pennsylvania Association of Milk, Food, and Environmental Sanitarians Annual Conference

When May 12, 2021 8:30 AM to May 13, 2021 3:00 PM
Where Virtual Online

This two-day program for sanitarians, lab managers, plant managers, milk haulers, and regulatory personnel will cover engaging topics for all involved in getting milk safely from the farm to the table.

Better Process Control School

When May 17, 2021 9:30 AM to May 27, 2021 12:00 PM
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.

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

When May 18, 2021 8:30 AM to May 19, 2021 5:00 PM
Where Lewisburg, 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.

Food- and Airborne Fungi and Mycotoxins Short Course

When June 22, 2021 8:00 AM to June 24, 2021 2:30 PM
Where Erickson Food Science Building

The Food and Airborne Fungi and Mycotoxins 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. 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.

Ice cream 101, Introduction to Frozen Dessets

When January 28, 2022 11:00 AM to January 30, 2022 5:00 PM
Where Nittany Lion Inn, University Park

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