Ice Cream Short Course

When January 8, 2023 to January 14, 2023
Where The Penn Stater Hotel and Conference Center, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 131st Penn State Ice Cream Short Course.

Ice cream 101, Introduction to Frozen Desserts

When January 27, 2023 11:00 AM to January 29, 2023 5:00 PM
Where University Park, PA

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

Hazard Analysis Critical Control Point Programs for Meat and Poultry Processors (HACCP) University Park, PA

When January 31, 2023 9:30 AM to February 2, 2023 12:00 PM
Where University Park, PA

his course covers the fundamentals of HACCP (Hazard Analysis Critical Control Point) and its 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.

Preventive Controls for Human Foods - Glen Mills, PA

When March 21, 2023 8:30 AM to March 23, 2023 1:00 PM
Where Glen Mills, 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.

Fundamentals of HACCP - University, PA

When April 25, 2023 8:30 AM to April 26, 2023 4:30 PM
Where University Park, PA

Fundamentals of HACCP is a 2-day basic course in HACCP (Hazard Analysis Critical Control Point) taught by certified instructors with extensive experience in food safety training. Particular emphasis is on FDA regulated food products including fresh-cut fruits and vegetables (and mushrooms), juice and cider, baked goods, confections, snack foods, and egg and dairy products. This course is certified through International HACCP Alliance. This course incorporates regulations as currently proposed through FSMA (Food Safety Modernization Act).

Preventive Controls for Human Foods - University Park, PA

When May 9, 2023 8:30 AM to May 11, 2023 1:00 PM
Where University Park, 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.

Food Microbiology Short Course

When May 23, 2023 7:00 AM to May 25, 2023 2:30 PM
Where Erickson Food Science Building

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.

Food Mycology Short Course

When June 6, 2023 7:00 AM to June 8, 2023 2:30 AM
Where Erickson Food Science Building

The Food Mycology 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. The short course is delivered in a classroom and laboratory environment and includes a mixture of theory, demonstrations, and laboratory activities. 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.

Fundamentals of Food Science Short Course

When June 26, 2023 7:30 AM to June 30, 2023 1:30 PM
Where Erickson Food Science Building

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.