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Upcoming Events

October 2019

When: October 19, 2019
Where: Erickson Food Science Building

This year our tailgate will be held prior to the game against the Michigan Wolverines on Saturday, October 19, 2019. 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.

When: October 22, 2019 7:00 AM to October 24, 2019 12:00 PM
Where: 252 Erickson Food Science Building

In this 2.5 day 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.

When: October 29, 2019 to October 31, 2019
Where: Erickson Food Science Building, University Park

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

When: October 29, 2019, 8:30 AM - 4:30 PM
Where: Malvern, PA

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

When: October 31, 2019, 8:30 AM - 4:30 PM
Where: North Huntington, PA

This course covers the fundamentals of assessing and managing the risk associated with intentional contamination in food manufacturing facilities. The course looks at preventive strategies, vulnerability assessments, and the development of a Food Defense Plan for the facility. Crisis management and product recall procedures are also discussed in the event a situation occurs.

November 2019

When: November 11, 2019 8:00 AM to November 14, 2019 3:00 PM
Where: 252 Rodney A. Erickson Food Science Building

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.

When: November 19, 2019 8:30 AM to November 21, 2019 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. 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 Penn State instructors.

January 2020

When: January 5, 2020 to January 11, 2020
Where: The Nittany Lion Inn, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 128th Penn State Ice Cream Short Course.

When: January 7, 2020 8:30 AM to January 9, 2020 5:00 PM
Where: University Park, PA

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.

When: January 24, 2020 11:00 AM to January 26, 2020 5:00 PM
Where: Erickson Food Science Building, University Park

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.

February 2020

When: February 1, 2020, 9:00 AM - 4:00 PM

Interested in leadership development? Interested in intellectual and emotional growth? Interested to learn more about working in diverse teams? The Department of Food Science invites undergraduates and graduate students to apply for the 2020 Food Science Leadership Academy.

March 2020

When: March 16, 2020 7:30 AM to March 19, 2020 4:45 PM
Where: 252 Rodney A. Erickson Food Science Building

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: March 24, 2020 9:00 AM to March 26, 2020 12:30 PM
Where: Rodney A. 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.

June 2020

When: June 2, 2020 7:00 AM to June 4, 2020 3:00 PM
Where: Erickson Food Science Building, University Park

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.

Event Canceled
When: June 9, 2020 7:00 AM to June 11, 2020 1:00 PM
Where: Rodney A. 252 Erickson Food Science Building

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.

When: June 15, 2020 to June 18, 2020
Where: Erickson Food Science Building, University Park, PA

This course teaches core concepts of Food Science. 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.