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For much of winter break and the beginning of the spring semester, the Berkey Creamery retail store will be closed due to major renovations. The store, located on the ground floor of the Rodney A. Erickson Food Science Building on Curtin Road, is expected to remain closed from 5:30 p.m. on Dec. 23 to mid-February.

As the iconic Penn State Berkey Creamery celebrates its 150th anniversary this year, its geographically dispersed customers now have an ordering tool and fulfillment system befitting a contemporary, 21st-century retail operation. A newly launched website (http://creamery.psu.edu), powered by a sophisticated e-commerce platform, allows creamery fans to have the taste of Penn State delivered to their door.

Penn State food science students who have completed an internship in dairy processing could receive a financial reward as the result of an endowment established by the National Ice Cream Mix Association.

Penn State's College of Agricultural Sciences has named Beth Panko Briczinski, of Annandale, Virginia, a 2015 Outstanding Recent Alumna. The award recognizes alumni who have graduated in the past 10 years and provides opportunities for recipients to interact with the college's faculty, students and other alumni.

Two award-winning products developed by food science students in Penn State's College of Agricultural Sciences will be served to hundreds of guests at University President Eric Barron's tailgate before the Nittany Lions' football game Oct. 31.

The College of Agricultural Sciences’ Ag Career Day, set for Oct. 20 at the Bryce Jordan Center, is a great opportunity for students to interact and meet future employers. For recent graduate Anh Tran, attending last year’s event led to a full-time job with the largest single-location mushroom farm in the world — Giorgi Mushroom Company.

Food Science Professor Gregory R. Ziegler is exploring the commercial potential of a brilliant orange found in avocado pits as a natural food coloring.

An anonymous donor is pledging to match gifts — on a dollar-for-dollar basis up to $1 million — in an effort to enhance food science programs at Penn State in the name of a professor emeritus once called the "Emperor of Ice Cream." If the donor's maximum match is reached, these funds will help to create the first endowed department head position in the College of Agricultural Sciences.

Smartphones are so ubiquitous, and text messaging and social media activities so common in public places, that no one questions what anyone does with their phone. That pervasiveness allows a phone application to be used in direct, concealed observations without alerting the people being observed.

A lot goes into getting a bowl of Keeney Beany from cow to cone.

Scientists wonder why some people get so sick and even die after being infected by the foodborne pathogen E.coli O157:H7, while others experience much milder symptoms and recover relatively quickly. Now Penn State's College of Agricultural Sciences researchers believe they have discovered an explanation.

Berkey Creamery’s 150th anniversary flavor has a name: Birthday Bash.

Compounds found in purple potatoes may help kill colon cancer stem cells and limit the spread of the cancer, according to a team of researchers.

John Hayes, associate professor of food science in Penn State's College of Agricultural Sciences, and director of Penn State's Sensory Evaluation Center, received the Young Investigator Award at the Pangborn Sensory Science Symposium in Gothenburg, Sweden.

Strawberry cheesecake with graham cracker crust, the runner-up in this summer’s pick-the-anniversary-flavor contest, is now available at the Penn State Berkey Creamery.

Serge Delrot, professor of plant physiology and director of the Joint Research Unit for Ecophysiology and Grape Functional Genomics at France's University of Bordeaux, will give a free, public presentation about the science and history of winemaking in his region.

Americans are eating more cheese than ever before, says Kerry Kaylegian, Penn State dairy foods research & extension associate, but in recent years Americans have developed a taste for artisanal cheeses that offer more distinctive and nuanced flavors than the standard varieties of a decade or two ago.

Believed to be the oldest continuing education course in the United States, the Ice Cream Short Course traces its roots to 1892, when the then-School of Agriculture at the Pennsylvania State College began to offer a class in dairy manufacturing during the winter, when farmers had less field work and could be spared away from their farms. By 1925, ice cream had become so popular that the college created a separate course devoted exclusively to the subject.

In celebration of its 150th anniversary, the Penn State Berkey Creamery attempted to set a new record for cones and bowls served during the Central Pennsylvania Festival of the Arts weekend. The official tally of 16,270 -- served July 10, 11 and 12 -- was calculated today (July 13). This surpasses the previous record by more than 1,000 cones and bowls served.

The celebration of the Penn State Berkey Creamery’s 150th anniversary kicks into high gear with the start of the Central Pennsylvania Festival of the Arts at the University Park campus and downtown State College.