June 2, 2026-June 5, 2026
Rodney A. Erickson Food Science Building
Penn State University, University Park, PA
This engaging, hands-on short course is designed for both technical and non-technical professionals working in the food industry.
Through interactive lectures and laboratory activities, you will:
- Learn the key vocabulary and core principles of food science, including chemistry, microbiology, nutrition, engineering, sensory science, and packaging.
- See how these principles apply to real-world food manufacturing scenarios.
- Develop valuable skills in critical thinking, teamwork, and communication.
By the end of the course, participants will have a stronger understanding of the science behind food production and improved confidence in applying these concepts in their professional roles.
Registration Deadline: May 26, 2026
When
June 2, 2026 – June 5, 2026
Where
Rodney A. Erickson Food Science Building
119 Curtin Rd
University Park, PA 16802