Ice cream connoisseurs may insist that cecream with more fat tastes better, but food scientists find that people generally cannot tell the difference between fat levels in ice creams.
Meet extension's new leadership team.
Phytonutrients from peppers protect transition cows from disease.
A new pilot program for industrial hemp growth and cultivation
On the hunt for answers.
Alumna and Penn State Student Farm Club facilitator, Leslie Pillen
Samuel Hayes Jr. has been selected as a 2017 Penn State Distinguished Alumnus
Former Blue Band Drum Major and 2016 Homecoming King James Frisbie earns top honors.
Tarrah Geszvain, advising coordinator for the plant sciences and landscape contracting majors, receives the college's 2017 Excellence in Academic Advising Award.
Honoring our graduates with Outstanding Alumni Awards.
The college's Ag Alumni Society celebrates 50 years of friendship and success.
The value of supporting research for the greater public good
Tractors finally overtook the horse as the chief form of power on the American farm around 1955.
Hired in October, Tom Davis is the first new manager of the creamery in 30 years. Tom fills us in on his dream job, the future of the Creamery, and his favorite dessert.
Food production may not need to double by 2050.
Penn State Extension changes how it does business to give customers what they want, when they want it, and how they want it.
Jonathan Lynch's lab is addressing global famine with a combination of old-school methods and modern innovation.
New high-throughput sequencing technologies uncover a world of interacting microorganisms.
Brook trout behaviors could help the animals adapt to habitat change.
A survey of nearly 7,000 farmers in the Chesapeake Bay Watershed finds that many have voluntarily implemented water-quality best management practices.
A new fungal biopesticide is achieving mortality rates from 95.5 to 99 percent within 14 days.
Penn State Extension has launched a new website to help farmers, food processors, food distributors, and members of the public better understand and implement the requirements of the Food Safety Modernization Act (FSMA).
Climate change is driving people to urban areas.
Julianna Razryadov, a graduate student in horticulture, is studying the benefits of using native plants to boost the sustainability and aesthetics of green roofs.
The fast-moving, wind-whipped blazes that burned more than 150,000 acres, killed 14 people, and damaged 2,400 structures in the Smoky Mountains in Tennessee last year may be a portent of things to come, warns Professor of Forest Ecology and Physiology Marc Abrams.
Penn State creates a new center for the study of microbial interactions.
Put your notebooks away, turn off your cell phones, and test your knowledge.
An undergraduate internship plants the seeds of collaboration.
A new tool developed by Heather Gall, assistant professor of agricultural and biological engineering, and three undergraduate students can help consumers calculate their emerging-contaminant footprint.
Following a new lead on the fungus that causes white-nose syndrome.