Upcoming Food Science Courses at Penn State: What You Need to Know

Penn State’s College of Agricultural Sciences is set to launch a series of short courses in 2026, aimed at professionals in the food industry. These courses will focus on the latest advancements in food science and safety. The goal is to equip participants with the knowledge and skills needed to excel in their roles. The courses will be held at the Rodney A. Erickson Food Science Building on the University Park campus. Catherine Cutter, a professor of food science and extension specialist, will lead the programs. She brings a wealth of experience and expertise to the table, ensuring that the courses are both informative and practical. One of the courses is the \"Food Microbiology Short Course, \" scheduled for May 12-14, 2026. This course will delve into the recent developments of food-borne pathogens, toxins, and contaminants that can occur in food plants. Participants will gain a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens. The role of food microbiologists in ensuring safe food products will also be highlighted. Another course is the \"Fundamentals of Food Science Short Course, \" set for June 2-5, 2026. This course will cover key vocabulary and core principles of food science, including chemistry, microbiology, nutrition, engineering, sensory science, and packaging. Interactive lectures and laboratory activities will be used to engage participants and enhance their learning experience. The \"Food Safety and Sanitation for Food Manufacturers Short Course\" is scheduled for October 13-15, 2026. This course will focus on the science and strategies needed to meet Food Safety Modernization Act requirements. Participants will learn about the control of pathogenic and spoilage microorganisms, cleaning and sanitizing science and technology, allergen control, and sanitary facility design. The course aims to prevent costly mistakes before they happen. Registration deadlines and fees vary by event, so organizers encourage preregistration for the workshops. These courses offer a valuable opportunity for professionals to stay updated with the latest developments in food science and safety.