UNIVERSITY PARK, Pa. — In 2026, food inspectors and sanitarians, quality assurance managers, food plant managers and food engineers can learn the latest developments in food science with short courses offered by Penn State’s College of Agricultural Sciences.
Hosted by program director Catherine Cutter, professor of food science and food safety extension specialist, the courses will offer insights into research-based strategies and best practices related to food manufacturing and food safety.
The programs, held at the Rodney A. Erickson Food Science Building on Penn State’s University Park campus, are as follows:
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“Food Microbiology Short Course,” May 12-14, 2026. The Food Microbiology Short Course will cover recent developments of food-borne pathogens, toxins and contaminants that may occur in a food plant environment. Attendees can gain a detailed understanding of the methods used to isolate important spoilage microorganisms and food-borne pathogens and the role of food microbiologists in ensuring safe food products.
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“Fundamentals of Food Science Short Course,” June 2-5, 2026. Through interactive lectures and laboratory activities, participants will learn the key vocabulary and core principles of food science, including chemistry, microbiology, nutrition, engineering, sensory science and packaging.
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“Food Safety and Sanitation for Food Manufacturers Short Course,” Oct. 13-15, 2026. Through lectures and lab sessions, participants will strengthen their understanding of the science and strategies needed to meet Food Safety Modernization Act requirements — and prevent costly mistakes before they happen. Instructors will cover the control of pathogenic and spoilage microorganisms, cleaning and sanitizing science and technology, allergen control and sanitary facility design, and other topics.
Registration deadlines and fees vary by event; organizers encourage preregistration for the workshops.