Still Life
University Park Airport Emergency Response Exercise
Commencement across Penn State: Spring 2012
Spring commencement 2012 under way
Penn State, Moroccan students problem-solve together
Finals Week Spring Semester 2012
Painting the Lines at Beaver Stadium
Did They Get It Right? - RedTails
Iconic Penn State elm taken down over spring break 2012
We ... are Penn State (December 19, 2011)
Disease stricken matching elm tree slated for removal
Penn State's creamery, from the cow to the cone
The sticking point, when it comes to the current furor over the use of products given the unappetizing name "meat glue" by critics of the food industry, is labeling, according to a meat expert in Penn State's College of Agricultural Sciences.
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Jan. 10 was like any other Tuesday at the Penn State Meats Lab, where animals raised on the University's farms are brought to harvest and processed, with the finished products available for sale on Friday.
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Penn State's Food Science Product Development Team recently was chosen as a finalist in the Student Culinology Competition, held in San Antonio, Texas, for creation of its "Spicy Chili Volcano Bites."
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With so many reports in the news media about the dangers associated with certain food ingredients and packaging materials, the public is now understandably suspicious and distrustful of what they eat, according to a food-safety expert in Penn State's College of Agricultural Sciences.
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Whether you call it "pink slime" or lean, finely textured beef, you can call it a much-maligned product at the heart of an emotional controversy fueled by misinformation, according to a meat expert in Penn State's College of Agricultural Sciences. The stuff made headlines recently when it was reported that the federal government plans to buy ground beef that contains the product, also known as LFTB, in the coming year for use in the national school lunch program's beef products. After a newspaper broke the story, a national furor erupted, and "pink slime" became the most searched topic on the Internet. (more)
Bruce Ames, a prominent scientist in the fields of biochemistry, molecular biology and degenerative diseases, will present the first Healthy Lion Award Seminar, co-sponsored by Penn State's Center of Excellence for Plant and Mushroom Foods for Health and the Department of Food Science. The seminar, which is open to the public, will take place from 4 p.m. to 5:30 p.m. on April 10 in the Berg Auditorium, 100 Life Sciences Building, on the University Park campus. (more)
A food scientist in Penn State's College of Agricultural Sciences will be one of the judges for the 2012 World Championship Cheese Contest in Madison, Wis., March 5-7. (more)
Not all wines are created equal; neither are all wine tasters. A wine expert's acute sense of taste may mean that expert ratings and recommendations are irrelevant to wine consumers who were not born with the ability to discern small differences in a broad range of tastes, according to a team of international researchers. "What we found is that the fundamental taste ability of an expert is different," said John Hayes, assistant professor, food science, and director of Penn State's sensory evaluation center. (more)
It seems that hardly a week goes by without another reported case of some food being blamed for causing people to get sick. While it is unlikely that we can completely eliminate the risk of foodborne illness, we can certainly identify a few food items that pose a higher risk of making us ill and avoid them, advises a food-safety expert with Penn State's College of Agricultural Sciences.
As consumers, we start to ask whether any foods are safe to eat. (more)
Penn State's College of Agricultural Sciences has received a $238,000 grant from the U.S. Department of Agriculture to pay for the training of three doctoral fellows representing underserved minorities in food science.
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