When
January 28, 2021, 3:30 PM - 4:30 PM
Where Virtual Online
Bethany Lam, Postdoctoral Scholar
When
February 4, 2021, 3:30 PM - 4:30 PM
Where Virtual Online
Melik Demirel, Professor, Huck Institutes of Life Sciences, College of Engineering
When
April 20, 2021 8:00 AM to April 22, 2021 4:00 PM
Where Virtual Online
In this 3-day virtual 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
June 22, 2021 8:00 AM to June 24, 2021 2:30 PM
Where Erickson Food Science Building
The Food and Airborne Fungi and Mycotoxins 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. 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
January 28, 2022 11:00 AM to January 30, 2022 5:00 PM
Where Nittany Lion Inn, University Park
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
