Probing Question: What is the difference between ice cream and gelato?
April 27, 2015
"The basis of all frozen desserts is sugar syrup containing various characterizing ingredients and flavors," says Bob Roberts, head of Penn State's Food Science department. "When only a flavor -- and no dairy -- is added to the sugar syrup, the product is commonly referred to as a water ice, also known as Italian ice or sorbet." Adding a bit of milk makes the product a sherbet. "Further fortifying the product with some cream and condensed or powdered milk to deliver at least ten percent fat results in the product we know and love as ice cream."
Q&A with the Class of 2014 college deans
April 24, 2015
Recently, Penn State Today sat down with the Class of 2014 college deans — Amr Elnashai of Engineering, Marie Hardin of Communications and Rick Roush of Agricultural Sciences — to ask them about their views and experiences as the academic year draws to a close.
Bull named head of Plant Pathology and Environmental Microbiology at Penn State
April 24, 2015
Carolee Bull will become head of the Department of Plant Pathology and Environmental Microbiology in Penn State's College of Agricultural Sciences, effective Sept. 1. Bull currently is a research plant pathologist for the U.S. Department of Agriculture's Agricultural Research Service at its Crop Improvement and Protection Research Station in Salinas, California.
Study finds that maize roots have evolved to be more nitrogen efficient
April 16, 2015
Selective breeding of maize over the last century to create hybrids with desirable shoot characteristics and increased yield may have contributed indirectly to the evolution of root systems that are more efficient in acquiring nutrients, such as nitrogen, from the soil, according to researchers.