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.
February 20, 2022
Penn State’s Office of the Vice Provost for Faculty Affairs has named Greg Ziegler, professor of food science in the College of Agricultural Sciences, as a distinguished professor.
February 14, 2022
Seven students in Penn State’s College of Agricultural Sciences have received predoctoral fellowships from the U.S. Department of Agriculture’s National Institute of Food and Agriculture. The students received a combined total of nearly $1.1 million — the most received for this year's fellowships among U.S. universities.
February 7, 2022
Soil tillage on farms may significantly reduce the availability in crops of ergothioneine, an amino acid produced by certain types of soil-borne fungi and bacteria that is known as a “longevity vitamin” due to its potent antioxidant properties, according to new research by an interdisciplinary team at Penn State.
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.
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.
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.
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.
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.
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.
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.
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.
