Finalists announced for Graduate School Three Minute Thesis competition March 23

March 11, 2024

Eleven graduate students have been selected for the final round of the inaugural Penn State Three Minute Thesis (3MT) competition. The final in-person round will be held at 10 a.m. on Saturday, March 23, both live-streamed online and in person at the Penn Stater Hotel & Conference Center. The event is free and open to the public, and advance registration is required.

Teaching excellence recognized in College of Agricultural Sciences

March 7, 2024

Penn State's College of Agricultural Sciences has recognized seven faculty members for outstanding teaching in 2023.

Lecture to discuss behavioral factors that drive what, why and how children eat

February 22, 2024

Kathleen Keller, professor of nutritional sciences and food science at Penn State, will deliver the 2024 Pattishall Research Lecture on March 20. Her lecture will discuss brain and behavioral factors that drive what, why and how children eat, and how these eating behaviors predict the development of childhood obesity.

Sugar-reduced chocolate with oat flour just as tasty as original, study finds

February 12, 2024

The secret to making delicious chocolate with less added sugar is oat flour, according to a new study by Penn State researchers. In a blind taste test, recently published in the Journal of Food Science, 25% reduced-sugar chocolates made with oat flour were rated equally, and in some cases preferred, to regular chocolate. The findings provide a new option for decreasing chocolate’s sugar content while maintaining its texture and flavor.

Proteins in milk — not just fat — may help reduce oral burn from spicy food

January 31, 2024

Spicy food lovers know that milk can ease the oral burn, but why? Some believe that fat is the soother, with whole cow’s milk reducing the bite more than low-fat cow’s milk or plant milks. A new study conducted by Penn State food scientists, however, suggests that protein plays a role in cooling the heat sensation, too.

Foodborne-pathogen Listeria may hide from sanitizers in biofilms

January 24, 2024

An estimated 1,600 people in the U.S. contract a serious infection from Listeria bacteria in food each year and, of those individuals, about 260 people die, according to the Centers for Disease Control and Prevention. Penn State researchers may now better understand how the bacteria, called Listeria monocytogenes, survive and persist in fruit-packing plants by evading and surviving sanitizers.  

Novel, interdisciplinary training program launched for doctoral degree students

January 16, 2024

A team comprised of faculty from five departments in the Penn State College of Agricultural Sciences and the Department of Biology in the Eberly College of Science, funded by a $262,500 grant from the U.S. Department of Agriculture, has created a novel program to train doctoral degree students to conduct interdisciplinary research on the relationship between soils, plants and consumers. 

Study of sourdough starter microbiomes to boost bread quality and safety

November 21, 2023

People with celiac disease, or intolerance to dietary gluten, may soon have more food options, thanks to an unlikely source: sourdough bread. Sourdough contains less gluten than other breads, making it more tolerable for people with gluten sensitivities. Now, Penn State and Colorado State University researchers are studying whether bacteria in the yeast starter needed to make sourdough bread might help reduce gluten in other bread products.

College of Ag Sciences recognizes faculty, staff for research achievements

November 21, 2023

Penn State’s College of Agricultural Sciences lauded outstanding accomplishments in research during the 2023 Research Awards Ceremony, held Nov. 1 at the Hintz Family Alumni Center on the University Park campus.

Ensuring that your first Thanksgiving feast is food-safe

November 15, 2023

Hosting your first Thanksgiving gathering can be a challenge, whether it is for a party of four or 20. Planning and preparation are key, and as part of that, first-time cooks should be sure to incorporate good food safety practices, according to a food safety expert in Penn State’s College of Agricultural Sciences.

Food Science Club spotlight: A community-based program

November 3, 2023

The Food Science Club is a student-based group in the College of Agricultural Sciences that offers opportunities for students to advance their academic and professional careers.

Grants awarded to Penn State faculty for tropical ecosystems research in Belize

October 16, 2023

A collaboration among scientists from Penn State and the Belize Foundation for Research and Environmental Education is aimed at developing agroforestry systems for Belize and Central America to support sustainable development while conserving the rainforest. As part of the initiative, three teams were awarded seed grants to pursue research on agricultural and ecological sustainability, preservation of tropical rainforest ecosystems and sustainable development in Belize.

Researchers aim to reduce antimicrobial resistance in Puerto Rico dairy industry

September 22, 2023

Funded by a $1 million grant from the U.S Department of Agriculture, a Penn State-led research team will assess levels of antimicrobial-resistant microorganisms in Puerto Rico's dairy industry and train farmers and students to mitigate the health threat they pose in the U.S. territory.

Dairy-free sorbets arrive at the Berkey Creamery

September 19, 2023

Consumers looking for dairy-free options at the Berkey Creamery are in luck — two flavors of the creamery’s brand-new sorbets are now available in the store and online.

One Health Microbiome Center honors creativity and mentoring with award series

September 7, 2023

The One Health Microbiome Center (OHMC) in the Huck Institutes of the Life Sciences at Penn State has named eight recipients for its 2023-24 Inaugural Award Series, which reflects on a profound year of impacts and achievements and recognizes the talents of the OHMC community.

'Growing Impact' podcast discusses fungi as a possible plastic waste solution

September 1, 2023

Season 4 of the “Growing Impact” podcast opens with an episode that dives into plastic waste, specifically plastic film, and a potential biological solution of upcycling the material with fungi.

One Health Microbiome Center's 2023-24 Interdisciplinary Innovation Fellows

August 22, 2023

The One Health Microbiome Center in the Huck Institutes of the Life Sciences at Penn State has named five recipients for its 2023-24 Interdisciplinary Innovation Fellowships program, which aims to promote collaborative training opportunities for center members and research development.

Penn State chocolate short course wraps up a sweet summer week

August 14, 2023

Attendees of Penn State’s five-day Chocolate Short Course learned about “bean-to-bar" chocolate production this June.

Pa. winemakers uncork new possibilities with help of Penn State researchers

June 7, 2023

Pennsylvania winemakers are uncorking new possibilities with the help of Penn State Extension and the College of Agricultural Sciences. Their expertise serves as a vital ingredient in elevating wine quality and diversity, while fueling the growth of the state’s $1.4 billion wine industry. A notable area of focus is the exploration of non-Saccharomyces yeasts, which can unlock new flavors and aromas.

Cutter named recipient of prestigious international food safety award

May 18, 2023

Catherine Nettles Cutter, Penn State Extension assistant director for food safety and quality programs, received the prestigious Fellow Award from the International Association for Food Protection in recognition of her exceptional contributions to food safety.

Penn State's renamed One Health Microbiome Center affirms broad expertise

May 15, 2023

The Microbiome Center in the Huck Institutes of the Life Sciences at Penn State has announced its renaming to the One Health Microbiome Center, reflecting its collaborative culture and aspirations to write its next chapter in the booming study of microbial communities that live throughout the world's environments.

Raise a glass to home winemaking: Penn State Extension offers workshop

April 21, 2023

An upcoming Penn State Extension workshop is aimed at helping home winemakers take their hobby to the next level. The “Advanced Home Winemaking Workshop” will take place from 9 a.m. to 5 p.m. Saturday, May 20, in 252 Rodney Erickson Food Science Building on Penn State’s University Park campus.

College of Agricultural Sciences announces alumni award recipients

April 13, 2023

Penn State's College of Agricultural Sciences has honored two graduates with 2023 Outstanding Alumni Awards.  

Dairy processors can build crisis readiness skills at upcoming events

April 7, 2023

The Penn State Extension dairy food processing team will offer three events aimed at educating dairy processors about food safety and helping them build crisis readiness skills. A two-day event, titled, “Dairy Industry Crisis Readiness Drill Training,” will take place May 11-12 at the Penn Stater Hotel and Conference Center in State College.  

Penn State Global announces 2022-23 faculty, staff, student awards

April 7, 2023

Penn State Global has announced the 2022-23 recipients of its annual awards that recognize the outstanding contributions of individuals and academic programs at Penn State who have helped to advance the University’s global engagement goals.

Students, faculty in College of Ag Sciences lauded for exceptional work

April 7, 2023

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 April 5.

Food science professor elected fellow of the American Academy of Microbiology

March 31, 2023

Ed Dudley, professor of food science at Penn State, recently was elected a fellow of the American Academy of Microbiology. 

Is a little-known amino acid concentrated in mushrooms the key to healthy aging?

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.

Penn State faculty visit Belize to forge collaborations

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.

New partnership will address health and food safety challenges in Kenya

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.