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Upcoming Events

April 2020

When: April 14, 2020 8:30 AM to April 16, 2020 12:00 PM
Where: Pittsburgh, PA

The Preventive Controls for Human Foods Certification Workshop provides approved training (FSPCA certificate) to meet FDA requirements for PCQI (Preventive Controls Qualified Individual) for the development and implementation of HACCP based systems as part of the Food Safety Modernization Act (FSMA) regulations. Often referred to as HARPC, this 2 ½ day course was developed by the Food Safety Preventive Controls Alliance, a broad-based alliance in cooperation with the FDA. This course is presented by FSPCA approved instructors from Penn State.

May 2020

When: May 6, 2020 12:00 PM to May 7, 2020 12:00 PM
Where: Penn Stater, University Park, PA

This conference is for individuals who are concerned with the safety of food and dairy processing.

June 2020

When: June 2, 2020 7:00 AM to June 4, 2020 3:00 PM
Where: Erickson Food Science Building, University Park

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. The short course is delivered in classroom and laboratory environments and includes a mixture of theory, demonstrations, and practical sessions on the fundamentals of food microbiology and food safety. Attendees can develop a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologist in ensuring safe food products.

Event Canceled
When: June 9, 2020 7:00 AM to June 11, 2020 1:00 PM
Where: Rodney A. 252 Erickson Food Science Building

A 2.5 day workshop that addresses principles of packaging science including legal and safety aspects, packaging functions and requirements, types of packaging materials, modified atmosphere packaging, active packaging, packaging for emerging processing technologies, shelf life and package testing among other relevant topics. The course involves theory, demonstrations and hands-on experiences along with presentations by packaging industry representatives.

When: June 15, 2020 to June 18, 2020
Where: Erickson Food Science Building, University Park, PA

This course teaches core concepts of Food Science. 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.

August 2020

When: August 18, 2020 9:00 AM to August 20, 2020 12:30 PM
Where: Rodney A. Erickson Food Science Building

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.

September 2020

When: September 15, 2020 8:00 AM to September 17, 2020 5:00 PM
Where: University Park, PA

The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA). The Preventive Controls for Human Foods – Dairy Foods Processing course (FSPCA curriculum) replaces the Dairy HACCP workshop (NCIMS curriculum) to provide standardized training for Preventive Controls Qualified Individuals (PQCIs) to meet the FDA requirements of the Food Safety Modernization Act (FSMA).

When: September 22, 2020 to September 24, 2020
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.

October 2020

When: October 6, 2020, 8:00 AM - 4:15 PM
Where: University Park, PA

This one-day workshop addresses the principles of producing high quality and safe dairy foods.

When: October 7, 2020, 8:00 AM - 5:00 PM
Where: University, PA

This one-day workshop provides resources and hands-on experience in preparing documents for a food safety plan.

When: October 13, 2020 to October 15, 2020
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 27, 2020 7:30 AM to October 29, 2020 2:45 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.

November 2020

When: November 9, 2020 8:00 AM to November 12, 2020 3:00 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.