When
August 4, 2021, 10:00 AM - 11:30 AM
Where Virtual Online
WILL PENNY, Wyatt Technology
When
August 17, 2021 8:30 AM to August 19, 2021 5:00 PM
Where Valley Forge/Phoenixville. 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.
When
September 1, 2021 8:30 AM to September 2, 2021 4:30 PM
Where Glen Mills, 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.
When
September 7, 2021 8:30 AM to September 9, 2021 5:30 PM
Where University Park, PA
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.
When
September 21, 2021 7:30 AM to September 23, 2021 6:00 PM
Where Erickson Food Science Building, University Park
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.
When
September 21, 2021 8:30 AM to September 23, 2021 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.
When
September 28, 2021, 8:30 AM - 4:30 PM
Where Pittsburgh, PA
This course covers the fundamentals of developing and implementing a food defense plan which includes conducting a vulnerability assessment and implementing mitigation strategies to reduce the risk of intentional contamination. The course is designed to comply with FDA’s FSMA regulation - Mitigation Strategies to Protect Food Against Intentional Adulteration and allow the attendee to be considered a “qualified individual”.
When
September 29, 2021 8:30 AM to September 30, 2021 3:30 PM
Where Pittsburgh, PA
The Foreign Supplier Verification Program Workshop (VSVP) provides the credentials to meet FDA requirements for development and implementation of the Foreign Supplier Verification Program as part of the Food Safety Modernization Act (FSMA) regulations.
When
October 2, 2021
Where Erickson Food Science Building
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.
When
October 12, 2021 to October 14, 2021
Where Erickson Food Science Building, University Park
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.
When
October 26, 2021 7:30 AM to October 28, 2021 3:00 PM
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
November 8, 2021 7:45 AM to November 11, 2021 4:30 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
January 9, 2022 to January 15, 2022
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 129th Penn State Ice Cream Short Course.
When
January 28, 2022 11:00 AM to January 30, 2022 5:00 PM
Where University Park
This annual course focuses on the small-scale manufacturing of frozen desserts and those interested in ice cream.
