Upcoming Events

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.

Join us for our annual Food Science Tailgate. 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 Food Science Department.

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.

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 135th Penn State Ice Cream Short Course.

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