April 7, 2020
The Penn State Berkey Creamery, like many in the Penn State community, is lending a helping hand to those who need it most during this time of uncertainty.
April 1, 2020
When Caela Camazine realized that she had suddenly lost her ability to taste and smell on March 17, she thought it was “really weird” because she was not congested.
March 27, 2020
Gregory Ziegler, professor of food science in the College of Agricultural Sciences, is the recipient of the 2020 Howard B. Palmer Faculty Mentoring Award.
March 19, 2020
Maintaining a stable food supply in the United States is critical in the battle against the novel coronavirus. And that means each sector of the food supply chain must take measures to ensure that they can continue to operate, according to food scientists in Penn State's College of Agricultural Sciences.
March 17, 2020
Given the nation’s, Pennsylvania’s and the University’s focus on social distancing in helping to combat coronavirus to protect our community, Penn State’s Berkey Creamery is closing its retail store on campus until further notice.
March 5, 2020
It might not be a surprise if there are some aspiring young food scientists at State College’s Easterly Parkway Elementary School after a group of Penn State students recently showed how much fun the discipline can be.
March 5, 2020
Penn State's College of Agricultural Sciences has recognized nine faculty members for outstanding teaching in 2019.
February 13, 2020
The combination of green tea extract and exercise reduced the severity of obesity-related fatty liver disease by 75% in mice fed a high-fat diet, according to Penn State researchers, whose recent study may point to a potential health strategy for people.
January 30, 2020
Mindy Brashears, deputy undersecretary for food safety at the U.S. Department of Agriculture, will be the speaker at the Penn State Department of Food Science seminar at 4 p.m. Thursday, Feb. 6, in 252 Rodney A. Erickson Food Science Building on the University Park campus.
January 23, 2020
The Penn State-Ingredion Plant-based Yogurt Alternative Short Course took place last fall and was deemed a success. During the two-day workshop, 31 attendees, hailing from 11 states and four countries, gained insight into the challenges of formulating plant-based yogurt alternatives, the breadth and functionality of plant proteins, and the nitty-gritty details of bringing a product to market.
