Upcoming Events

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.

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