Penn State offering chocolate short course this summer

January 20, 2022

The Department of Food Science in Penn State’s College of Agricultural Sciences will offer an innovative bean-to-bar course for both craft and industrial chocolate manufacturers June 20-23.

Ordering online can make for dicey deliveries where food safety is concerned

January 11, 2022

As the omicron variant continues to rage, many people turn to food delivery as a safer alternative to eating in a restaurant or shopping in a grocery store. But consumers should keep a few safety tips in mind before digging into that latest DoorDash or Uber Eats delivery, according to a Penn State Extension food safety specialist.

’Tis the season for food waste

December 13, 2021

As food prices soar — and many people struggle with food insecurity — how can consumers avoid wasting food this holiday season? A food safety extension specialist in the College of Agricultural Sciences offers advice.

Giving gifts of food this holiday season? Chew on these food safety tips

December 9, 2021

As the holidays approach, a food safety extension specialist in Penn State's College of Agricultural Sciences shares advice for safely giving and receiving gifts of food this season.

With modified mashing process, gluten-free grains can produce quality beers

December 6, 2021

Using a modified, lower temperature mashing procedure to retain enzyme activity, brewers can use malts from gluten-free grains to produce high-quality beers, according to Penn State researchers who conducted a new study.

Keeping chocolate milk smooth, stable without carrageenan | Penn State University

November 12, 2021

Fat-free chocolate milk processed for the first time with high-pressure jet technology exhibits enhanced viscosity, stabilizing cocoa particles in the fluid and eliminating the need for adding a controversial emulsifier.

Penn State researchers developing genomic resources to identify novel pathogens

October 4, 2021

To enhance the early detection of novel infectious bacteria that could cause outbreaks of infectious diseases, a team of researchers in Penn State's College of Agricultural Sciences will sequence the genomes of 700 Bacilli bacteria — near relatives of the biothreat pathogen that causes anthrax — in a study intended to enhance the early detection of novel infectious bacteria that could cause outbreaks of infectious disease and public health emergencies.

Penn State's Department of Food Science, Discovery Space partner on outreach

September 9, 2021

Undergraduate students participating in a summer internship opportunity through Penn State’s Department of Food Science recently co-led the “On Deck Genetic Tech” program at State College’s Discovery Space of Central Pennsylvania.

Cellular agriculture development has potential to change food industry, society

August 24, 2021

Depending on how it occurs, the development of cellular agriculture has the potential to either accelerate socioeconomic inequality or provide beneficial alternatives to the status quo. That’s the conclusion of a new study led by Penn State researchers.

'Sweet' scholarship takes Penn State food science student to Austria

July 12, 2021

Aaron Wiedemer, a senior majoring in food science in Penn State’s College of Agricultural Sciences, has an envious area of study: chocolate. He will be taking his research abroad in fall 2021 with the help of the Marshall Plan Scholarship.

Studying the effects of food ads on childhood obesity

May 27, 2021

Food advertisements targeting kids can encourage poor eating habits that contribute to obesity; however, not all children are susceptible. Penn State researchers are exploring the factors that protect children from overeating in response to food ads in a $2.3 million NIH (National Institutes of Health) National Institute of Diabetes and Digestive and Kidney Disorders funded project.

Cutter named recipient of 2021 Kopp International Achievement Award

April 23, 2021

Catherine Cutter, professor of food science and assistant director of food safety & quality programs in the College of Agricultural Sciences, is the recipient of Penn State's 2021 W. LaMarr Kopp International Achievement Award.

Dietary cocoa improves health of obese mice; likely has implications for humans

April 13, 2021

Supplementation of cocoa powder in the diet of high-fat-fed mice with liver disease markedly reduced the severity of their condition, according to a new study by Penn State researchers, who suggest the results have implications for people.

Registration is open for 'Food Science in Action' virtual symposium

April 6, 2021

The Department of Food Science in Penn State’s College of Agricultural Sciences and the honor society Phi Tau Sigma are hosting “Food Science in Action,” a one-day virtual symposium to be held via Zoom from 9 a.m. to 4 p.m., April 23.

Nutritional journal highlights research on micronutrient's disease-fighting role

March 25, 2021

The Journal of Nutritional Science designated a Penn State research paper on how a dietary antioxidant may fight chronic disease and aging as its “Paper of the Month” in February. The article suggested that incorporating more of the dietary amino acid ergothioneine into one’s diet may help stave off long-term health problems.

New master's fellowship to train food microbiologists in big-dataset analyses

March 17, 2021

A new fellowship for underrepresented graduate students offered by the Department of Food Science in Penn State’s College of Agricultural Sciences will prepare four master’s degree candidates interested in food microbiology to analyze large-scale datasets.

Two food science faculty receive awards from Institute of Food Technologists

March 17, 2021

Two faculty members in the College of Agricultural Sciences have received awards from the Institute of Food Technologists.

Food science student honing leadership, public speaking skills as Ag Advocate

March 3, 2021

Madalyn Arthur, of Dallas, Pennsylvania, a junior majoring in food science in Penn State’s College of Agricultural Sciences, is elevating the image of agriculture and the college as an Ag Advocate.

Smell-check cards help call attention to common COVID-19 symptom

February 22, 2021

Students, faculty, staff and others visiting well-traveled areas of Penn State campuses may have noticed or received postcards with a "peel-and-sniff" area prompting them to detect and identify a particular aroma. If their olfactory senses fail them, they may be infected with COVID-19.

Course grows professional skills, networks for College of Ag Sciences students

December 22, 2020

A new pilot course, “Agricultural and Extension Education 597: Innovation and Critical Thinking Practicum,” offered by Penn State’s College of Agricultural Sciences, provides the opportunity for students to gain real-world experience and to cultivate relationships with professionals in their desired career field.

Penn State food scientist gets grant to study novel metal food can coatings

November 24, 2020

Gregory Ziegler, professor of food science in the College of Agricultural Sciences, recently received a grant of about $470,000 from the U.S. Department of Agriculture’s National Institute of Food and Agriculture to conduct a three-year study of alternative coatings for metal food cans.

Smell and taste changes provide early indication of COVID-19 community spread

November 13, 2020

Food Science launches virtual buddy program to support student community

November 12, 2020

The Food Science Club and the Penn State chapter of Phi Tau Sigma launched a buddy program this fall, a virtual platform for undergraduate and graduate students to connect, interact and gain professional development skills during the academic year.

Golden ticket: Researchers examine what consumers desire in chocolate products

November 9, 2020

Gold foil, ornate labels and an intriguing backstory are product characteristics highly desired by premium chocolate consumers, according to research conducted by food scientists in Penn State’s College of Agricultural Sciences.

Penn State mourns loss of food science pioneer Philip Keeney

October 29, 2020

The Penn State community is mourning the loss of Philip Keeney, professor emeritus of food science, who died Oct. 17 at the age of 95. Intimately linked with the Department of Food Science since he helped to establish it in 1975, Keeney perhaps was best known for his research and teaching related to ice cream

Penn State sensory scientists encourage smell checks to fight COVID-19 spread

October 8, 2020

With mounting scientific evidence that anosmia, or loss of smell, is one of the most specific symptoms of COVID-19 infection, sensory scientists in Penn State's College of Agricultural Sciences have launched a webpage to encourage people to perform a daily smell test in an effort to nip disease spread in the bud.

Penn State Extension food safety training given in Ukraine has a lasting benefit

September 9, 2020

Food safety training, developed by Penn State Extension and delivered to food industry professionals and university students and faculty members in Ukraine, resulted in a significant and lasting improvement in participants’ food safety knowledge, behavior, attitude and skills, according to researchers.

Sensation seekers, risk-takers who experience more bitterness apt to drink IPAs

July 8, 2020

People who seek novel and powerful sensations and are more prone to taking risks — and who perceive bitter tastes more intensely — are more likely to prefer bitter, pale-ale-style beers and drink them more often, according to Penn State sensory researchers, who conducted a study that involved blind taste tests and personality assessments.

College of Agricultural Sciences alum reflects on lessons learned at Penn State

June 29, 2020

Nelson Gaydos, an outreach specialist with the American Association of Meat Processors, credits his education and experiences at Penn State for helping him to meet the challenges of the food industry.

Consumers can distinguish between bitter tastes in beer -- doesn’t alter liking

June 24, 2020

Although most beer consumers can distinguish between different bitter tastes in beer, this does not appear to influence which beer they like. It seems they just like beer, regardless of the source of the bitterness.