March 31, 2023
Ed Dudley, professor of food science at Penn State, recently was elected a fellow of the American Academy of Microbiology.
March 31, 2023
Ergothioneine — or ERGO, an amino acid made primarily by fungi and found in high concentrations in mushrooms — may be a useful tool in fighting these conditions, according to a Penn State researcher.
March 20, 2023
Over spring break, a group of 14 Penn State faculty visited the Belize Foundation for Research and Environmental Education to explore opportunities to develop long-term collaborative research, education and outreach projects. The multidisciplinary group included faculty from the College of Agricultural Sciences, Eberly College of Science, Department of Ecosystem Science and Management, and School of International Affairs.
March 2, 2023
Representatives from Penn State, Meru University of Science and Technology, and Meru County in Kenya signed a memorandum of understanding in a ceremony in Kenya to formally commence their new partnership. This collaboration also will involve the Technical University of Denmark.
March 2, 2023
After a successful career in food packaging, Penn State College of Agricultural Sciences alumnus Doug Peck has committed $200,000 from his future estate to create the Douglas R. Peck Food Packaging Endowment in Food Science. The program endowment will support opportunities and efforts in the Department of Food Science related to food packaging programming.
February 24, 2023
It is widely believed that when foods undergo processing, their health benefits are reduced. But that is not true for cocoa, according to a Penn State-led team of researchers, who conducted a new study using a mouse model.
February 10, 2023
As Valentine’s Day approaches, the mind naturally turns to love — and chocolate. To learn more about chocolate and its effects on us, we spoke with Joshua Lambert, professor of food science at Penn State. Lambert’s research focuses on diet, specifically adopting dietary practices to prevent cancer, obesity and inflammation. He has worked extensively with cocoa, the key ingredient in chocolate.
January 23, 2023
Responding to a need revealed in their earlier studies, a team of Penn State researchers developed and pilot-tested a customized food safety training program for farmer’s market vendors.
January 17, 2023
The governor’s office recently named Martin Bucknavage to represent Penn State Extension on the advisory committee of the new Pennsylvania Food Policy Council. Bucknavage is a senior food safety extension associate in Penn State’s College of Agricultural Sciences and team lead for industrial food safety and quality.
December 5, 2022
Four graduates of Penn State’s College of Agricultural Sciences recently returned to campus to discuss success in class to success in life as guest speakers on a minority alumni panel, hosted by the college’s Office of Multicultural Affairs.
December 2, 2022
Twelve Penn State students have been selected as College of Agricultural Sciences Alumni Society 2022 Internship Award winners. The award, which includes a $1,000 stipend, was established to encourage students to participate in a credit or noncredit educational internship program related to their field of study.
November 30, 2022
The newest flavor from the Penn State Berkey Creamery — Salted Caramel Cheesecake — will be available for a limited time through the end of December. It is the first new flavor created by the creamery since White Out was announced in fall 2018.
November 8, 2022
Penn State’s College of Agricultural Sciences lauded outstanding accomplishments in research during the college’s inaugural Research Awards Ceremony, held Oct. 25 at the Hintz Family Alumni Center on the University Park campus.
November 1, 2022
This month's episode of the "Growing Impact" podcast features Josephine Wee, a food scientist at Penn State with expertise in mycology and fungal biology, whose work with cellular agriculture may provide solutions to some of the challenges of large-scale commercial meat production.
October 27, 2022
A Penn State microbiologist and the huge collection of bacteria he oversees recently received a four-year, $371,000 grant from the National Science Foundation to be part of a multi-institutional $2.5 million research project aimed at predicting “bacteriophage” resistance from only a genome sequence.
October 6, 2022
The U.S. Centers for Disease Control and Prevention has funded a $750,000 grant for research by a team of Penn State scientists to strengthen infectious disease surveillance, detection, and preparedness by developing an accessible bioinformatics platform and tools for utilization by the CDC’s Laboratory Response Network.
October 5, 2022
At this year’s World Dairy Expo Championship Dairy Product Contest, the Berkey Creamery earned two first-place awards for its butter pecan ice cream and black raspberry frozen yogurt. It also brought home a third-place trophy in the sharp cheddar category.
September 22, 2022
Planning to tailgate or “homegate” this football season? As fans fire up grills in anticipation of the game, Penn State Extension food safety experts offer tips and strategies to help block foodborne illness before it intercepts your fun.
September 14, 2022
Students in Penn State’s College of Agricultural Sciences explored Greece’s rich culture — and its food — while studying abroad in Thessaloniki, Greece, this summer.
September 13, 2022
The first-ever round of Interdisciplinary Innovation Fellowships will support the work of Microbiome Center members and allow them to acquire knowledge and techniques to then share with other University colleagues.
July 28, 2022
After a two-year pause due to the pandemic, students in Penn State’s College of Agricultural Sciences once again are taking advantage of study abroad opportunities. In the spring semester, students visited countries around the world, including Spain, Ireland, Germany and Kenya.
June 22, 2022
Chris Sigler, assistant teaching professor and academic adviser in the Department of Food Science, recently received both the 2022 Excellence in Academic Advising Award and the 2021-22 Community of Advising Excellence Award from Penn State’s College of Agricultural Sciences.
May 11, 2022
As farmers markets kick off this season, vendors and producers may benefit from Penn State Extension educational materials on controlling food safety risks from farm to fork — including a resource guide and an online course.
April 29, 2022
Microbiologists in Penn State’s College of Agricultural Sciences have received a $605,000 grant from the U.S. Department of Agriculture to study how microbial biofilms protect Listeria monocytogenes, the bacterium that causes the deadly foodborne illness listeriosis.
April 5, 2022
The Penn State chapter of Gamma Sigma Delta, the agricultural honor society, recognized Penn State faculty and students during its annual meeting, which was held March 31.
March 22, 2022
Although many wild birds carry Salmonella, the strains of the bacteria they convey usually do not harbor antimicrobial-resistance genes, according to Penn State researchers, who led a team conducting a new, nationwide study.
March 9, 2022
Frank and Janet Glasgow Dudek, longtime supporters of Penn State’s colleges of Agricultural Sciences and Earth and Mineral Sciences, have expanded their prior support for graduate and undergraduate students. The couple has updated their estate plan, pledging an additional $2.3 million for a total of $4.8 million, and will give $125,000 over five years for the early activation of two awards included in their future commitment.
February 25, 2022
This time of year, winter storms can bring freezing rain and heavy snow to Pennsylvania — downing trees and power lines in their wake. A food safety extension specialist in Penn State's College of Agricultural Sciences shares advice on how to prepare for a power outage and how to preserve and manage food when one occurs.
February 22, 2022
It is often said that “children eat what they like,” but the results of a new study by Penn State nutritionists and sensory scientists suggests that when it comes to meals, it is more accurate and more relevant to say, “children do not eat what they dislike.”
February 22, 2022
Confection makers who want to develop products containing 100% chocolate and no sugar for health-conscious consumers can reduce bitterness and optimize flavor acceptance by roasting cocoa beans longer and at higher temperatures, according to a team of researchers.
