Upcoming Events

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.

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.

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.

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.

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.

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.

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.

The Foreign Supplier Verification Program Workshop (VSVP) provides the credentials to meet FDA requirements for the development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations.

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.

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

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.

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.