Upcoming Events

The Preventive Controls for Human Foods Workshop provides the credentials to meet FDA requirements to be designated a PCQI for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This training uses the updated curriculum (Version 2.0) developed by the Food Safety Preventive Controls Alliance (FSPCA

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

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.

The Preventive Controls for Human Foods Workshop provides the credentials to meet FDA requirements to be designated a PCQI for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. This training uses the updated curriculum (Version 2.0) developed by the Food Safety Preventive Controls Alliance (FSPCA).

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.

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 134th Penn State Ice Cream Short Course.

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

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 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.