Key Takeaways
- Penn State’s College of Agricultural Sciences is offering short courses in food science for professionals in 2026.
- Courses will cover topics such as food microbiology, food safety, and the fundamentals of food science.
- Registration and fees differ by event, and preregistration is encouraged.
Upcoming Food Science Courses at Penn State
In 2026, Penn State’s College of Agricultural Sciences will provide a series of short courses designed for food industry professionals, including food inspectors, quality assurance managers, and food engineers. Led by Catherine Cutter, professor of food science and food safety extension specialist, these courses aim to impart the latest research-based strategies and best practices within the food manufacturing realm.
The courses will be conducted at the Rodney A. Erickson Food Science Building on the University Park campus, making it accessible for individuals eager to enhance their knowledge in food safety and quality.
The offerings include the following:
Food Microbiology Short Course (May 12-14, 2026): This course focuses on the latest findings related to food-borne pathogens, toxins, and contaminants relevant to food plant environments. Participants will learn the techniques to isolate spoilage microorganisms and food-borne pathogens, highlighting the vital role of food microbiologists in ensuring consumer safety.
Fundamentals of Food Science Short Course (June 2-5, 2026): Designed to provide a comprehensive introduction to food science, this course employs interactive lectures and laboratory exercises. Attendees will explore essential topics such as chemistry, microbiology, nutrition, engineering, sensory science, and packaging—key areas in the food science landscape.
Food Safety and Sanitation for Food Manufacturers Short Course (Oct. 13-15, 2026): This course aims to deepen participants’ understanding of the science behind food safety and sanitation to comply with the Food Safety Modernization Act (FSMA). Through lectures and hands-on sessions, instructors will cover critical aspects such as controlling pathogenic and spoilage microorganisms, cleaning and sanitizing technologies, allergen management, and sanitary facility design.
Each course has different registration deadlines and fees. Organizers recommend that interested participants preregister to secure their spots and maximize their learning experience.
The content above is a summary. For more details, see the source article.