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A new sports recovery drink developed by a Penn State researcher, produced by the Penn State Berkey Creamery and tested by Penn State football players is now available. Dr. Pete’s Recovery Drink, a chocolate milk infused with an innovative research-based protein formula, is currently on sale at Café Laura in Mateer Building and will be available in the near future at Berkey Creamery.

The next time you're at a dinner party and want to spice up the conversation, you might compliment the hosts on their umami-rich appetizers. Then wait a moment until someone invariably asks, "What's umami?"

John Coupland, professor of food science in Penn State's College of Agricultural Sciences, has been elected president of the Institute of Food Technologists, the premier scientific and educational society serving the food science and technology field.

Thanks to Pennsylvania's strong agricultural industry, state residents enjoy an abundance of fresh, safe, quality foods. It can be easy to take the safety of the food supply for granted, but food companies -- with help from Penn State -- work hard to ensure the products they provide are as safe to consume as they are healthful and delicious.

Gregory Ziegler has been selected as a 2015 IFT Fellow of the Institute of Food Technologists (IFT).

In the last few years, as the federal government has tightened safety regulations across the food supply chain to prevent foodborne illness, the role Penn State Extension plays in educating growers and processors to comply with new prevention-based controls has become critical.

As part of the State College Area High School Health Professionals Program, high school students have a unique opportunity to gain hands-on laboratory experience at Penn State thanks to a new program with the College of Health and Human Development.

As high doses of green tea extract supplements for weight loss become more popular, potential liver toxicity becomes a concern. In the last decade, dozens of people have been diagnosed with the condition. However, drinking green tea in the weeks before taking supplements likely reduces risk, according to researchers in Penn State's College of Agricultural Sciences.

A compound found in green tea may trigger a cycle that kills oral cancer cells while leaving healthy cells alone, according to Penn State food scientists. The research could lead to treatments for oral cancer, as well as other types of cancer.

This is the time of year when we gather to feast on roasted turkey, stuffing and other fixings. For many, it will be the first time they will prepare a holiday dinner, while for others, it will be the latest of many memorable occasions. But those memories should not revolve around foodborne illness, according to a Penn State expert.

The financial impact of a food product developed by a team of Penn State food science students will have a much longer shelf life than the product itself, thanks to an anonymous investor who bought the rights to potentially produce it. An unnamed large company purchased the idea -- called Mooofins -- for $25,000, and the funding will be used to establish the Program Support Endowment for Food Science Students.

A novel method of altering a protein in milk to bind with an antiretroviral drug promises to greatly improve treatment for infants and young children suffering from HIV/AIDS, according to a researcher in Penn State's College of Agricultural Sciences.

Professor Emeritus Phil Keeney has been intimately linked with Penn State's Department of Food Science since its establishment in 1975. Now, an anonymous $1 million gift will ensure that his name is connected to the department's programs in perpetuity.

Where in the world can you network with professional leaders in the food industry, visit the headquarters of numerous food-manufacturing plants and learn how to make a McDonald's Big Mac? That place would be the Agriculture Future of America (AFA) Food Institute in Chicago.

Siree Chaiseri of Bangkok, was one of four Penn State alumni to receive the 2014 Outstanding Alumni Award from Penn State's College of Agricultural Sciences. The award recognizes outstanding achievements and provides opportunities for recipients to interact with faculty, students and other alumni.

How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.

The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing, according to Penn State food scientists.

A unique method for delivering compounds that could positively impact the global battle against HIV and AIDS may be possible, thanks to researchers in Penn State's College of Agricultural Sciences.

Catherine Shehan, a graduate student in Penn State's Department of Food Science, will present her research on the ways parents influence children’s eating behaviors, at the 22nd Annual Meeting of the Society for the Study of Ingestive Behavior on Aug. 2 in Seattle, Wash. The study addresses how the amount of time parents spend on food preparation at home influences children’s food intake decisions made in the laboratory without parental supervision.

A student team representing the Food Science Department in Penn State's College of Agricultural Sciences recently took first place in the Institute of Food Technologists Student Association College Bowl.