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2019

Foodborne pathogen sheltered by harmless bacteria that support biofilm formation
August 21, 2019
Pathogenic bacteria that stubbornly lurk in some apple-packing facilities may be sheltered and protected by harmless bacteria that are known for their ability to form biofilms, according to Penn State researchers, who suggest the discovery could lead to development of alternative foodborne-pathogen-control strategies.
Whole genome sequencing may help officials get a handle on disease outbreaks
August 7, 2019
In a series of studies, researchers showed that whole genome analysis can provide highly detailed information on pathogens in a timely fashion. The findings could help public officials prepare treatment and prevention options when disease outbreaks threaten the public.
Kaylegian named recipient of Arthur W. Nesbitt Faculty Program Development Award
July 29, 2019
Kerry Kaylegian, associate research professor in Penn State’s College of Agricultural Sciences, has been named the recipient of the 2019 Arthur W. Nesbitt Faculty Program Development Award.
Novel powdered milk method yields better frothing agent
July 23, 2019
A novel method of processing — using high-pressure jets to spray milk and then quickly drying the spray — yields skim milk powders with enhanced properties and functionality, according to Penn State researchers, who say the discovery may lead to "cleaner" labels on foods.
Penn State Berkey Creamery hosts annual creamery managers conference
July 17, 2019
The Penn State Berkey Creamery served up valuable information and a bit of fun — ice cream included, of course — to colleagues when it recently hosted the annual University Creamery Managers Conference.
College of Agricultural Sciences trains Ethiopians to detect dairy pathogens
June 27, 2019
A two-week training on foodborne pathogen detection methods, focused on dairy, will help educators and government agencies in Ethiopia ensure the safety of dairy products in that country.
Milk: Best drink to reduce burn from chili peppers
June 27, 2019
People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.
Vanilla makes milk beverages seem sweeter
June 21, 2019
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program.
Sensing food textures is a matter of pressure
June 13, 2019
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.
Visiting Zamorano University students embrace Penn State experience
June 4, 2019
Students from Zamorano University in Honduras experienced a taste of American culture and college life by studying at Penn State’s College of Agricultural Sciences during the spring 2019 semester.
Penn State Dairy Products Evaluation Team places in national contest
April 29, 2019
The Dairy Products Evaluation Team in Penn State’s College of Agricultural Sciences won several awards during the National Collegiate Dairy Products Evaluation Competition held April 17 in Madison, Wisconsin.
Food scientist Kovac receives young investigator award
April 26, 2019
Jasna Kovac, assistant professor of food science in Penn State’s College of Agricultural Sciences, recently was named recipient of the Institut Merieux Young Investigator Award in Antimicrobial Resistance from the International Association for Food Protection.
Improving food safety knowledge, practices in Africa is focus of research
April 4, 2019
Improving food safety knowledge and practices in Africa is the focus of research conducted by Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.
Kaylegian Recognized by Gamma Sigma Delta Chapter for Extension Excellence
April 2, 2019
Dr. Kerry Kaylegian was recognized for Extension Excellence by Gamma Sigma Delta chapter on March 28, 2019 during the “Celebration of Excellence Event” held in conjunction with the Annual Meeting of the Penn State Chapter of Gamma Sigma Delta.
Building starch backbones for lab-grown meat using Lego pieces
March 27, 2019
A new technique to spin starch fibers using Lego pieces could have future applications for lab-grown "clean" meat, according to a team of food scientists from Penn State and the University of Alabama.
Penn State food science senior has found the ingredients for success
March 20, 2019
Brianna Elicker, of York, a senior majoring in food science in Penn State’s College of Agricultural Sciences, has had a passion for food and agriculture from an early age.
Avocado seed extract shows promise as anti-inflammatory compound
March 12, 2019
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
Sensory tests suggest 'liking' wines made with native grapes a learned response
March 6, 2019
Consumer preference or aversion to wines made from native grapes — such as Concord, Niagara and Catawba, which are grown in North America — may depend on early exposure to the fruits' sweet, ultra "grapey" taste and aroma, according to researchers who conducted sensory tests with wine drinkers in Pennsylvania and California.
More scrutiny needed for less-deadly foodborne bacteria
February 13, 2019
Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria — Bacillus cereus — which cause foodborne illness, according to researchers who implemented whole-genome sequencing of a pathogen-outbreak investigation.
Wake up and smell the coffee: Research shows freezing beans can preserve aroma
January 17, 2019
Andrew Cotter's day does not begin until he's had his "cup of Joe," a ritual he takes seriously as one of a growing group of coffee consumers who grind and brew specialty coffee beans at home for a more flavorful and fragrant experience.
A 'bran' new way to preserve healthy food with natural ingredients
January 3, 2019
A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State
Penn State Berkey Creamery intern plays important role in product development
December 19, 2018
Abigail Rule, a senior majoring in food science in Penn State's College of Agricultural Sciences, has gotten the inside scoop on product development, thanks to an internship with Penn State's Berkey Creamery.