Penn State tailgaters and students alike have new products to enjoy thanks to a partnership between the Penn State Berkey Creamery and the Penn State Meats Laboratory. The Creamery now carries five flavors of salami, five flavors of beef jerky and three flavors of meat snack sticks, all made at the Meats Lab.
Penn State’s newest online certificate combines the study of sensory and consumer science with statistics, with an eye toward preparing students to obtain, analyze and describe product and consumer insight, provide clear recommendations on optimizing the quality of products, and increase the market success of those products.
A two-week training on foodborne pathogen detection methods, focused on dairy, will help educators and government agencies in Ethiopia ensure the safety of dairy products in that country.
People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program.
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.
Students from Zamorano University in Honduras experienced a taste of American culture and college life by studying at Penn State’s College of Agricultural Sciences during the spring 2019 semester.
The Dairy Products Evaluation Team in Penn State’s College of Agricultural Sciences won several awards during the National Collegiate Dairy Products Evaluation Competition held April 17 in Madison, Wisconsin.
Jasna Kovac, assistant professor of food science in Penn State’s College of Agricultural Sciences, recently was named recipient of the Institut Merieux Young Investigator Award in Antimicrobial Resistance from the International Association for Food Protection.
Improving food safety knowledge and practices in Africa is the focus of research conducted by Catherine Cutter, professor of food science in Penn State’s College of Agricultural Sciences.
A new technique to spin starch fibers using Lego pieces could have future applications for lab-grown "clean" meat, according to a team of food scientists from Penn State and the University of Alabama.
Brianna Elicker, of York, a senior majoring in food science in Penn State’s College of Agricultural Sciences, has had a passion for food and agriculture from an early age.
An extract from the seeds of avocados exhibited anti-inflammatory properties in a laboratory study, according to Penn State researchers, and it represents a potential source for novel anti-inflammatory compounds that could be developed as a functional food ingredient or pharmaceuticals.
Consumer preference or aversion to wines made from native grapes — such as Concord, Niagara and Catawba, which are mostly grown in Eastern North America — may depend on early exposure to the fruits' sweet, ultra "grapey" taste and aroma, according to researchers who conducted sensory tests with wine drinkers in Pennsylvania and California.
Employing advanced genetic-tracing techniques and sharing the data produced in real time could limit the spread of bacteria — Bacillus cereus — which cause foodborne illness, according to researchers who implemented whole-genome sequencing of a pathogen-outbreak investigation.
