Penn State University’s College of Agricultural Sciences will host a series of short courses in 2026 designed for food inspectors, sanitarians, quality assurance managers, plant managers, and food engineers. The programs will provide research-based strategies and best practices for food manufacturing and safety.

Courses will take place at the Rodney A. Erickson Food Science Building on Penn State’s University Park campus and include:

• Food Microbiology Short Course, May 12–14, 2026: This course will address recent developments related to foodborne pathogens, toxins, and contaminants in food plant environments. Participants will learn methods for isolating spoilage microorganisms and pathogens, as well as the role of food microbiologists in ensuring product safety. Register here.
• Fundamentals of Food Science Short Course, June 2–5, 2026: Through interactive lectures and laboratory activities, attendees will explore core principles of food science, including chemistry, microbiology, nutrition, engineering, sensory science, and packaging. Register here.
• Food Safety and Sanitation for Food Manufacturers Short Course, October 13–15, 2026: This program will focus on science-based strategies to meet Food Safety Modernization Act (FSMA) requirements and prevent costly errors. Topics include control of pathogenic and spoilage microorganisms, cleaning and sanitizing technologies, allergen control, and sanitary facility design. Register here.

Registration deadlines and fees vary by course, and early registration is encouraged.