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.
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.
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.
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.
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.
August 14, 2023
Attendees of Penn State’s five-day Chocolate Short Course learned about “bean-to-bar" chocolate production this June.
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.
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.
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.
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.
April 13, 2023
Penn State's College of Agricultural Sciences has honored two graduates with 2023 Outstanding Alumni Awards.
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.
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.
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.
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.
