Thursday, July 15, 2010
A new initiative to improve children's nutrition education and increase the amount of healthy foods available in schools is a collaboration among Penn State researchers; Pennsylvania's Departments of Health, Education, and Agriculture; Pennsylvania food manufacturers and food distributors; and school districts across the state. The project, led by Penn State and supported for two years by an $800,000 grant from the Centers for Disease Control and Prevention, seeks to improve children's understanding of nutrition and help them make smarter food choices. (more)
Wednesday, October 07, 2009
Creating healthy, cost-effective food will be the focus of an upcoming symposium hosted by Penn State's Center for Food Innovation and Penn State's School of Hospitality Management. "Stay One Step Ahead: Creation of Sustainable and Profitable Healthy Food Innovations" is the fourth symposium in the Conti Educational Series and will take place Oct. 25-26. Franco Harris, current Conti professor, president of Super Bakery, Inc., and former Pittsburgh Steelers and Penn State football player, will be in attendance as the industry chairperson of the event. (more)
Monday, May 04, 2009
Penn State's Center for Food Innovation (CFI) now offers corporations a multi-dimensional approach to product testing by adding state-of-the-art focus group monitoring to its menu of services. The April 2009 installation of the Focus Session System (FSS) enhances the research and development and outreach services that CFI's sensory and food design laboratories have offered since 2004. According to Peter L. Bordi Jr., Penn State associate professor of hospitality management and CFI director, the new system will allow executives and product development personnel to view focus groups about their products from the comfort of their own offices. (more)
