When
March 27, 2023 9:00 AM to April 5, 2023 3:00 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.

When
April 6, 2023, 4:00 PM - 5:00 PM
Where Hybrid Seminar/252 Erickson Food Science Building
Assistant Professor of Neurological Sciences, COLUMBIA UNIVERSITY – DEPARTMENTS OF NEUROLOGY AND OTOLARYNGOLOGY

When
April 11, 2023, 8:30 AM - 4:30 PM
Where University Park, PA
This course covers the fundamentals of developing and implementing a food defense plan which includes conducting a vulnerability assessment and implementing mitigation strategies to reduce the risk of intentional contamination. The course is designed to comply with FDA’s FSMA regulation - Mitigation Strategies to Protect Food Against Intentional Adulteration and allow the attendee to be considered a “qualified individual”.
When
April 12, 2023 8:30 AM to April 13, 2023 5:00 PM
Where University Park, 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 14, 2023, 9:00 AM - 5:00 PM
Where Biglerville, PA
Listeria Control in Produce Packinghouses is a one-day workshop designed for those who commercially pack, wash, and store fresh produce and are concerned about the potential for contamination with human pathogens.

When
April 18, 2023 9:30 AM to April 20, 2023 4:30 PM
Where Erickson Food Science Building, University Park, PA or Virtual Attendance
In this 3-day hybrid short course, class participants will learn the difference and challenges in formulating yogurt alternatives versus traditional yogurts, understand the breadth and functionality of plant-proteins that are available for formulation, and take away a toolbox of solutions to formulating and processing in the yogurt alternative space.

When
April 25, 2023 8:30 AM to April 26, 2023 4:30 PM
Where University Park, PA
Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).

When
May 3, 2023 9:00 AM to May 5, 2023 12:35 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. The course is delivered in a classroom and laboratory environment, and includes a mixture of theory, demonstrations, and laboratory activities using Compusense Cloud.

When
May 9, 2023 8:30 AM to May 11, 2023 1:00 PM
Where University Park, 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.

When
May 23, 2023 7:00 AM to May 25, 2023 2:30 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 6, 2023 7:00 AM to June 8, 2023 2:30 AM
Where Erickson Food Science Building
The Food Mycology 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. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. 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.

When
June 19, 2023 8:00 AM to June 23, 2023 12:00 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 26, 2023 7:30 AM to June 30, 2023 1:30 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 5 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
August 22, 2023 9:30 AM to August 24, 2023 12:00 PM
Where 252 Erickson Food Science Building, University Park, 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.

When
August 29, 2023, 8:00 AM - 5:15 PM
Where University Park, PA
This one-day workshop addresses the principles of producing high quality and safe dairy foods.

When
August 30, 2023, 8:30 AM - 5:00 PM
Where University, PA
This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan.

When
September 19, 2023 8:30 AM to September 21, 2023 1:00 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.

When
October 10, 2023 7:30 AM to October 12, 2023 12:10 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.

When
October 10, 2023 8:30 AM to October 12, 2023 3:30 PM
Where University Park, PA
The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA).

When
October 24, 2023 8:00 AM to October 26, 2023 1:00 PM
Where Malvern, PA
he 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.
