Penn State ice cream from the Creamery! It's a tradition for generations of Penn Staters and their guests. But there's more than meets the eye, or the mouth, for that matter. Every cone of "Peachy Paterno" or cup of "Death by Chocolate" begins with cream provided by cows at Penn State's dairy barns only a mile north of the creamery store. [Video]
Seniors, rejoice, there are cool jobs
By Samantha Kramer
Penn State Collegian Columnist
I have a secret to reveal. A very old secret, one that’s happened every year at Penn State — long before Graham Spanier ever picked up a washboard and even before JoePa’s specs were in style.
We, the seniors, the next graduating class at Penn State, are old.
Alas, ’tis true, and it’s something that 21-year-olds all over the nation are beginning to realize. Some turn to friends in their time of need. Some refuse to believe their fate, and try to deny their inevitable old-ness.
But it’s too late. We’re already doing our own laundry, making our own food, washing our own dishes, or paying other people to do all the above.
So before we become the next Van Wilder sequel, I have good news: Having a job is cool. It’s the next big thing, and everybody’s doing it. Plus, hello, it’s 2011 — they have jobs for everything now.
So while we say goodbye to our summer tans (or in my case, burns and freckles) here’s a few refreshing ideas to remind you that you don’t always have to stick to a 9-5 office job.
Food Scientist
Okay, I’m a little biased here because my mom works as a food scientist at M&M Mars. But come on, you’re getting paid to make candy. Not to mention the freebies that come along with it (all the free company food you want, plus the newest goods that’s not in stores yet).
Whether you go into research and development and create new recipes, or into sensory and get paid to eat and drink (if you’re really thinking, you’ll go into the brewery business as a beer taster) a degree in AgSci will get you far.
Fortune Cookie Writer
Yep, those bad boys don’t write ............etc, etc.
Student Stories: Education, internships readied her for awesome career
Growing up in the little town of Summerdale, Pa., near Harrisburg, Brianna Hrusko never suspected that she would land a job most would envy, or that her job would take her around the world.
It was not until an older coworker at a high school job heard Hrusko enjoyed cooking and science and recommended she look into food science that she gave the notion a thought. The advice culminated in her enrollment in Penn State's College of Agricultural Sciences. [MORE]
Student Stories: Food Science grad started with Kellogg internship
The Penn State Food Science major, who graduated from the College of Agricultural Sciences last spring, landed two internships with the Kellogg Company, the world's leading producer of cereal and other nutritious breakfast foods, in the fall of 2008 and summer of 2009. [MORE]
Summer camp designed for aspiring food microbiologists
Science: The Microbial Menace," which attracted 21 campers, was guided by faculty and staff from the University's Department of Food Science.
Read the full story here
Food science departments see an increase in applications
Food Science Focus Evolves as Enrollment Thrives
In the 1980s, the microwave oven prompted the creation of new food products, and in the 1990s and early 2000s, consumers’ desire to prepare their food in seconds prompted the creation of off-the-shelf, ready-to-eat products. These trends demonstrate how food science has been influenced by the times.
So it is only natural that the recent spotlight on food—a number of food recalls and food safety issues in the news, the added popularity of the Food Network, and society’s generally piqued interest in food—would lead to a greater interest in the area of food science and increased enrollment in food science education programs across the country.
“Food in general is getting a lot more attention today than it did 10 or 15 years ago,” John Floros, PhD, head of the food science program at Penn State University, told Food Quality. “People are talking about their food in a way that I never heard people talk about food before.”
According to Dr. Floros and other food science department heads across the country, the last three to four years have seen an increase in food science enrollment, partially attributable to society’s increased interest in food [MORE].Mushrooms - A Good Source of Vitamin D
The Problem... Vitamin D Levels Are Too Low In Millions Of US
Children, Latest Analysis Confirms.
ScienceDaily (Oct. 27, 2009) — Millions of children in the United States between the ages of 1 and 11 may suffer from suboptimal levels of vitamin D, according to a large nationally representative study published in the November issue of Pediatrics, accompanied by an editorial.[MORE]
A Solution... Light-zapped mushrooms filled with vitamin D - Bringing 'shrooms out of the dark packs them with sunshine nutrient
Mushrooms may soon emerge from the dark as an unlikely but significant source of vitamin D, the sunshine vitamin that helps keep bones strong and fights disease. Researchers found that a single serving of white button mushrooms will contain 869 percent the daily value of vitamin D once exposed to just five minutes of UV light after being harvested.[MORE]
Similar
to the way that humans absorb sunlight and convert it to vitamin D, mushrooms
contain a plant sterol–ergosterol–that converts to vitamin D when exposed to
sunlight. Check out the resources below for more information on vitamin D.
The American Mushroom Institute (AMI) has information on Vitamin D and
the latest research on increasing the amount in mushrooms here.
And here's the data from Penn State University...Post-harvest Vitamin D Enrichment of Fresh
Mushroom.
The Inside Scoop on Ben & Jerry’s
Yep,
the Penn State folklore is true. Ben & Jerry’s got its start at
Penn State through a $5 correspondence course on ice cream making.
Founder Jerry Greenfield gave the inside scoop on the business during a
recent lecture at Penn State Altoona.
After completing the Penn State correspondence course on ice cream making in 1978, Jerry Greenfield and friend Ben Cohen opened Ben & Jerry’s Homemade Ice Cream Scoop Shop in an old gas station in downtown Burlington, Vt. Two years later, the pair upgraded their digs to an old spool and bobbin mill and began packing their ice cream in pints. Today, Ben & Jerry’s is a producer of specialty ice cream with 64 flavors available in 31 countries. The company now has almost 200 franchised shops. [MORE]
http://www.benjerry.com/
