The Pennsylvania Wine Marketing and Research Program (PWMRP) has been funding wine grape related research at Penn State for almost ten years. On May 22, 2013, a group of Penn State grape and wine faculty will present their current research funded by the PWMRP to the wine industry. We will also hear from Virginia Smith, 2012 Penn State Food Science graduate, on her experiences as an enology-focused student. Additionally, we have invited Dr. Justine Vanden Heuvel, Associate Professor at Cornell University, to be our guest speaker. All Pennsylvania wine industry members are invited to attend.
Class Dates: May 30, and June 14 & 24, and July 1 & 8 (1:00-3:00 p.m.). Dining with Diabetes is a program for people with diabetes or pre-diabetes and their families that will increase knowledge of healthy food choices and diabetes management. The classes offer healthy meal planning, cooking demonstrations, and hands-on food preparation, class discussions, and new physical activity choices.
This short course provides insight into the most recent developments of food-borne pathogens, toxins, and testing methods.
High Tunnels provide a great opportunity to extend the season, protect high value crops, improve quality, and reduce weed and pest pressure. As a follow up to our High Tunnel School these twilight meetings will give you a chance to talk with growers and see good practices in action. At each twilight the grower will discuss their experiences with high tunnels and a visiting speaker will share knowledge on a special topic.
Class Dates: June 6, 13, 20 & 27 and July 13 (12:30-2:30 p.m.). Dining with Diabetes is a program for people with diabetes or pre-diabetes and their families that will increase knowledge of healthy food choices and diabetes management. The classes offer healthy meal planning, cooking demonstrations, and hands-on food preparation, class discussions, and new physical activity choices.
The training will be held June 11.12, & 13, 2013, from 9:00 a.m. to 4:00 p.m. each day. Lunch will be provided. Location: Penn State Extension in Potter County, 24 Maple View Lane, Coudersport, PA. Registration deadline is May 30, 2013 to Cathy Straub email@example.com 814-486-0387
Kiln Drying for Hardwood Lumber is a basic course designed for kiln operator trainees, plant managers, and supervisors. No previous drying experience of training is necessary. Instruction will include lectures, demonstrations, and hands-on experience. Wood moisture relations, kiln operation, and drying schedule preparation will be emphasized in relation to drying of hardwood lumber.
The use of social media has become an increasingly important way to enhance a business's marketing activities, allowing owners and managers to connect directly with their audiences. While a social media presence is almost expected, some business owners struggle with how to use the various tools. To help businesses overcome barriers to effective social media deployment, Penn State Extension and Penn State Small Business Development Center will host Social Media Boot Camp for businesses.
Class Dates: June 20 and 27, 2013; Exam: June 27, 2013 at 1:00 PM; Registration Deadline: June 14, 2013
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The Woods in Your Backyard teaches stewardship of small parcels of land. By enhancing or creating natural areas and woodland on your lot, you can enjoy recreation, aesthetics, wildlife, and water quality. If your lot connects to other lots, there’s ample opportunity to make an even bigger impact by getting neighbors involved! Owners of even just a few acres can make a positive difference in the environment through planning and implementing simple stewardship practices.
The Sensory Evaluation Session portion of the Wine Quality Initiative program is a free service to all PA wineries. Wineries are encouraged to submit pre-bottled or post-bottled wines for a professional evaluation on wine defects in an individual wine sample. This is an opportunity for wineries to receive objective feedback on their wine, and make appropriate adjustments prior to bottling if pre-bottled samples are submitted.
This short course is designed to introduce participants to a basic understanding of molds, yeasts and mycotoxins that may occur in foods and in processing environments.
Dinner/discussion meeting will feature Sam Learner and Bob English, Roach Ag Marketing, Ltd.
This workshop will explore the theory behind sulfur dioxide and its relationship to pH, how to make proper SO2 additions in the winery and throughout production, how to properly manage oxygen, and how to effectively measure free and total SO2 in wine samples. While the use of sulfur dioxide in winemaking can be a challenging concept, this workshop will aim to make its use understandable in winemaking situations. Participants will have an opportunity to evaluate analytical methods related to SO2 measurements and discuss practical solutions to oxygen- and SO2-related winemaking problems. The cost for this workshop is $50 per person and includes both breakfast and lunch.
Class Dates: July 18 and August 1, 2013; Exam: August 1, 2013 at 12:15 PM; Registration Deadline: July 11, 2013
Visitors to the Equine Pasture Management and High Density Grazing Demonstrations during Ag Progress Days, Aug. 13-15, can learn about best practices to enhance their farm or property.
A basic course in Hazard Analysis Critical Control Point certified by the International HACCP Alliance. Taught by certified instructors with extensive experience in food safety training, the course provides participants with hands-on experience in developing a HACCP plan. Emphasis is on FDA regulated food products including juice and cider, fresh-cut fruits and vegetables, baked goods, confections, snack foods, and egg and dairy products. The dates and times for this event are August 20, 2013 - 9:30 AM-5:00 PM; August 21, 2013 - 8:00 AM-5:00 PM; and, August 22, 2013 - 8:00 AM - 12:00 PM.
Both new and experienced producers should plan to attend. Equipment will be furnished. Wear work clothes and bring gloves.
Class Dates: October 10 and October 24, 2013; Registration Deadline: October 3, 2013
The short course is a comprehensive two-and-one-half day lecture and hands-on lab/demonstration program on the essentials of sanitation practices that prevent food contamination in commercial food facilities.
Class Dates: October 21 and 28, 2013; Exam: October 28, 2013 at 10:00 AM; Registration Deadline: October 17, 2013
This three-day short-course is taught in cooperation with the Pennsylvania Department of Agriculture and includes lectures and laboratory sessions on regulations, cleaning and sanitizing, pasteurization, instrumentation, and other operational procedures in milk plants.
Class Dates: November 4 and 11, 2013; Exam: November 11, 2013 at 1:00 PM; Registration Deadline: November 1, 2013