Upcoming Events

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

This year our tailgate will be held prior to the game against the Iowa Hawkeyes on Saturday, October 27, 2018. 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.

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.

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.

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.

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 127th Penn State Ice Cream Short Course.

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.

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 short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products.

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.