Upcoming Events

August 2018

When: August 21, 2018 9:30 AM to August 22, 2018 4:00 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)

When: August 28, 2018 to August 30, 2018 12:00 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. This 2 1/2 day course was developed by the Food Safety Preventive Controls Alliance, a broad-based public private alliance created by the U. S. Food and Drug Administration (FDA), and the Illinois Institute of Technology’s Institute for Food Safety and Health (IFSH) in cooperation with the Association of Food and Drug Officials. This course is presented by certified Penn State instructors.

September 2018

When: September 5, 2018 9:00 AM to September 6, 2018 4:00 PM
Where: Glenn Mills, 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.

When: September 18, 2018 to September 20, 2018
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 2018

When: October 9, 2018 8:30 AM to October 10, 2018 5:00 PM
Where: 244 Erickson Food Science Building

This workshop addresses everything you need to know about descriptive analysis. The first day and a half will focus on what, why, and how to conduct descriptive analysis. The optional last half day will feature a Compusense data workshop covering panelist assessment and training using their Feedback Calibration Method and Descriptive Analysis Workbook.

When: October 16, 2018 to October 18, 2018
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 23, 2018 to October 25, 2018
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 2018

When: November 12, 2018 8:00 AM to November 15, 2018 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.

January 2019

When: January 6, 2019 to January 12, 2019
Where: The Nittany Lion Inn, University Park

Learn the ins and outs of ice cream manufacturing as knowledgeable instructors take you from "Cow to Cone" at the 127th Penn State Ice Cream Short Course.

When: January 25, 2019 11:00 AM to January 27, 2019 5:00 PM
Where: Erickson Food Science Building, University Park

Ice Cream 101: Introduction to Frozen Desserts is designed to provide anyone interested in ice cream with the basics of ice cream composition, formulation, and processing. The course focuses on the small-scale manufacturing of frozen desserts.

March 2019

When: March 5, 2019 7:00 AM to March 7, 2019 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.