Latest News

September 21, 2011

Dr. Tawfik Y. Sharkasi and his wife, Magda Fehema-Sharkasi, have pledged $150,000 to create the Sharkasi Family Student Research Endowment in Food Science.

September 14, 2011

After floods strike, people try to salvage what they can from their affected homes, shops and gardens. However, they should play it safe when it comes to food, according to a food-safety expert in Penn State's College of Agricultural Sciences.

Richard Mong ('57 BSc, Dairy Science)
August 30, 2011

Richard Mong, (’57 BSc, Dairy Science), presented his first place gold medal from the 1955 Collegiate Students’ International contest in milk quality judging to Dr. John Floros and Creamery Manager Thomas Palchak for display in the Food Science Building’s main entrance.

August 29, 2011

Vitamin D has been touted in the news recently as the new miracle vitamin, and the importance and benefits of vitamin D supplementation has been discussed at length by media giants from Oprah Winfrey to Dr. Phil. Vitamin D supplementation does seem to be linked with benefits, according to a nutrition specialist in Penn State's College of Agricultural Sciences.

Dr. Robert Roberts
August 19, 2011

Robert Roberts, Ph.D., associate professor of Food Science at the Pennsylvania State University, assumed the role of president of the American Dairy Science Association® (ADSA®) during the 2011 Joint Annual Meeting held July 10 to 14, 2011 in New Orleans, LA. He will serve as president of the Association for one year. Dr. Roberts served as vice president of the organization for the past year.

August 9, 2011

As officials track a recent salmonella outbreak from ground turkey, consumers can take some simple precautions to protect their families, advises a food-safety expert in Penn State's College of Agricultural Sciences.

August 1, 2011

Denise Gardner, a native of Reading, is Pennsylvania's new enologist -- a so-called sensory scientist -- who specializes in the art and science of wine. Gardner, who fills a Penn State Cooperative Extension job that's been vacant for three years, has been hired to work with the state's 180 licensed wineries to provide them with education, confidential advice and the benefit of a trained palette.

July 11, 2011

It is a time-honored tradition for winery workers to grow a beard during the grape-harvest season. Zach Evanitsky, who graduated from the College of Agricultural Sciences this spring with a degree in Food Science, followed this practice while interning with Mazza Vineyards, near Lake Erie in North East, Pa.

June 17, 2011

There are important lessons to be learned in the United States from the recent eruption of foodborne illness in Germany -- which has turned out to be the deadliest E. coli outbreak ever -- according to a food-safety expert in Penn State's College of Agricultural Sciences.

June 13, 2011

Over the centuries, many unexpected things have come to the United States from Germany and caught on -- lager beer, sauerkraut, bratwurst and the Volkswagen Beetle are a few that come to mind -- but don't necessarily expect the novel strain of E. coli that is responsible for more than 2,800 cases of illness and 27 deaths in Germany to show up immediately in this country, advises a foodborne-disease expert in Penn State's College of Agricultural Sciences.

June 1, 2011

Penn State Berkey Creamery manager Tom Palchak played host to PCN senior videographer/producer Paul Padelsky on Tuesday, May 24, to tape a "PCN Tours" show featuring a behind-the-scenes tour of the Creamery's processing operation.

Dr. Catherine Cutter
May 25, 2011

Dr. Catherine Cutter, associate professor of food science and food safety specialist, is the recipient of the 2011 American Meat Science Association (AMSA) Distinguished Extension-Industry Service Award. The award was established in 1965 to recognize outstanding achievement in meat science extension and service to the industry and is sponsored by the American Meat Institute Foundation (AMI Foundation).

May 16, 2011

Vitamins and medications may one day take rides on starch compounds creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists.

May 2, 2011

John Hayes, assistant professor of food science, recently received the 2011 Ajinomoto Award from the Association for Chemoreception Sciences, given annually to an outstanding junior scientist who is an emerging leader in the field of gustation.

May 2, 2011

The Food and Airborne Fungi and Mycotoxins Short Course will be offered by Penn State's College of Agricultural Sciences, May 31 to June 3 in the Food Science Building on the University Park campus. The course will introduce participants to a basic understanding of molds, yeasts and mycotoxins that may occur in foods and in processing environments.

April 29, 2011

The Keystone section of the Institute of Food Technologists awarded $500 scholarships to two undergraduate students: Elizabeth Beck and Sara Calaman. The students will be recognized and receive their 2011-2012 awards at the November Keystone IFT meeting.

April 18, 2011

Researchers in Penn State's College of Agricultural Sciences have discovered new information about a common but dangerous germ's life cycle that could change the way foods are processed.

April 14, 2011

To support the state's growing winemaking industry, Penn State Extension has hired Denise Gardner, a sensory scientist for Vinquiry Enartis in Windsor, Calif., to become the new extension enologist for Pennsylvania, effective May 2.

April 13, 2011

Several Penn State academic units will benefit as the result of a gift from the future estate of Penn State alumni Frank J. and Janet Glasgow Dudek. The couple has committed approximately $2.5 million to create endowments in support of scholarships and fellowships, graduate and faculty research, and laboratory enhancements in the College of Agricultural Sciences, the College of Earth and Mineral Sciences, the Eberly College of Science, and the Institutes of Energy and the Environment.

March 31, 2011

How we perceive the taste of bitter foods -- and whether we like or dislike them, at least initially -- depends on which versions of taste-receptor genes a person has, according to a researcher in Penn State's College of Agricultural Sciences.