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€"'I STATE PROGRAMS I N FOOD SCIEXCE*

D O W V. JOSEPHSON Chairman, Division of Food Science and Industry

President Hedrick, D r . Sink. It is indeed a pleasure t o discuss w i t h you a few moments this morning the Food Science program a t Perm Sta te . As President O s w a l d pointed out, th is in s t i t u t ion has been i n business fo r about 118 years, and during these 118 years we have been teaching agricul ture . But it w a s quite recently that we got i n to the business, seriously, of Food Science. We had dairy manufacturing in my department as a separate major pr ior t o 1920. commodity courses i n several of t he other departments: Animal Science, Poultry Science, and Horticulture f o r a t l e a s t 30 t o 40 years. never had a coordinated program i n Food Science. industry revealed that industry w a s changing, back in 1965, and a small committee appointed by t h e D e a n investigated the s i tuat ion, and found that the Borden Company, Fa i rmnt , Beatrice, Carnation, and Seal tes t , who were always da i r ies , had a l l of a sudden become foods ccmpanies; Swift and Armour were i n t h e milk business; the Pet Milk Company had become Pet Foods, and was i n everything frm candy t o f r u i t and meat pies; the Hershey Chocolate Company, a company of which we a re very proud i n t h i s s t a t e , had d ivers i f ied in to many d i f fe ren t areas including spaghet t i and meat products.

And, we had processing or

But we Discussions w i t h the

Everything indicated change!

So we, like other i n s t i t u t ions throughout t he country, established a Food Science program and taught our f irst courses i n Food Science i n the f a l l of 1965. A t Penn State , it w a s decided tha t , ra ther than create a new department of food science, we would establ ish a divis ional program involving four departments: Aniaaal Science, Dairy Science, Poultry Science, and Horticulture, along similar l i nes that B i l l Baumgardt pointed out f o r the Anirnal Science and A n i m a l Industry Division. es tab l i sh a Food Science and Industry Division, and it has been functioning very well since 1966. Now t h i s system i s n ' t supposed t o work, and a t one in s t i t u t ion where I had taught, it didn't work, but a t Perm Sta te it does work'! viable program. the other divisions i n the College of Agriculture i n that we do have, and have had since i t s conception, a strong and moving undergraduate curriculum committee, and a graduate program committee, and j u s t recent ly a policy cammittee. Ziegler .

We did

We have a facul ty of 18 i n the four departments, and it i s a very We have organized along somewhat d i f fe ren t l i nes t h a n

The l a t t e r committee being chairmaned by D r . John

* Presented a t the 26th Annual Reciprocal Meat Conference Meat Science Association, 1973.

of the American

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Now, we must admit t h a t we have not been deluged with students, but we have graduated 8 t o 10 students each year since our program s t a r t ed . And, I must say t h a t there has been good employment opportunity for these people immediately upon graduation. I n our Food Science program, we f e e l that we a re giving the students a very excellent t ra in ing program. have a strong conrponent i n the natural sciences, communications, and i n the major areas of Food Science. graduation a t Perm Sta te i n Food Science, 41 cred i t s a r e i n a natural science and mathematics, 12 c red i t s i n communications, 32 cred i t s i n the major f i e l d of Food Science, 12 credi t s i n the soc ia l sciences and humanities, and 26 cred i t s in the professional and general e lect ive areas which does permit the student a degree of freedom i n pursuing a commodity specialization, such as meat and dairy products, f r u i t and vegetables, or poultry products. For those who have wel l defined vocational objectives, therefore, we can design a program t o meet the individual student 's need.

They

Of 131 credi t s t h a t a re required fo r

Now our graduate program was organized i n 1968, and has a l so been very successful. theFr degree i n Food Science. advised i n one of the four departments but they get a common degree i n Food Science, a Masters or a Doctorate Degree. The market f o r these M.S . and ph .D . graduates has been very good. A t t he present time we have 28 students who a re working f o r advanced degrees i n Food Science, and might I say t h a t D r . John Sink is Chairman of our Graduate Program Committee. Now, we a re intent ional ly keeping our graduate program modest i n s i ze . opportunities f o r hi& qual i ty research f o r t h e i r t hes i s . f o r graduate study is very high. Those of you a t similar ins t i t u t ions throughout t he country know that the demand for graduate study i n Food Science is very high, and therefore we can be ra ther se lec t ive i n t he students that w e accept.

Students work i n one of the four departments, but receive I n other words, they may be housed and

We attempt t o give the students adequate f a c i l i t i e s , and The demand

The four departments i n the program are a l so collaborating very closely on research programs. excellent p i l o t plant, laboratory, and instrumentation f a c i l i t i e s t o accommodate a wide var ie ty of research ac t iv i ty . B i l l Baumgardt has already eluded t o the excellent f a c i l i t i e s in t he meats area. similar f a c i l i t i e s i n the da i ry area, we have excellent f a c i l i t i e s i n f r u i t and vegetables, and i n poultry products. unlike any other program on t h i s campus t o my knowledge, we have a new div is iona l laboratory devoted exclusively t o sensory evaluation work, which I note takes a prominent place on your program over the next few days. This laboratory is under t h e direct ion of a committee of four, one from each of the par t ic ipat ing departments, and the work is coordinated by a full-t ime spec ia l i s t who organizes and conducts t a s t e panels involving eight research projects i n the College of Agriculture. i t s f i r s t year, t h i s laboratory conducted 230 t a s t e panels on a wide va r i e ty of products using t ra ined groups of housewives. i f I may say, has been eminently successful. is an exceptionally important f i e l d , and we a r e attempting t o emphasize t h i s area i n our work i n t he d iv is iona l approach.

Within each of t h e departments there a r e

We have

Now i n our program,

I n the past year,

This program, Flavor and texture of foods

We are a l so giving

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increasing a t ten t ion t o t h e f i e l d of microbiology, and we have a f ine new laboratory i n t h i s area. products, including meat f o r microbiological quali ty, t h i s area of work deserves and is ge t t ing greater a t ten t ion i n our program.

W i t h much more s t r ingent monitoring of food

Now our program i s s t i l l very young, and we a r e not convinced tha t we a re doing everything right, but w e f e e l we a re making r e a l progress. I f anyone attending t h i s conference is interested i n ta lk ing with us about it, if anyone i n the conference group would be interested i n seeing any of the f a c i l i t i e s i n any of the four departments, I can assure you that I w i l l be happy or any member of the facul ty would be happy t o see you and shaw you w h a t you want t o see. t o give you a br ie f look a t the Food Science program at Penn State , and before John Sink starts hammering that gavel I w i l l only say, and add, my greetings and welcome t o the Penn Sta te campus.

I am delighted far t h i s opportunity

CHAIRMAN SINK: Thank you, D r . Josephson. The first of the RMC committees t o give t h e i r report is the In te rco l leg ia te and Youth Act ivi t ies Committee chaired by D r . Donald H . f i o p f . Ph.D. a t the University of Wisconsin. Animal Science and Industry a t Kansas S ta te University.

Don received h i s Currently, he is Professor of

DON KROPF: Thank you very much, John, and conference members. From time t o time we have raised the question: Should we have product judging of sausage, cured products, e t c . i n our in te rco l leg ia te contests. When we have explored t h i s question, many of the coaches and the r e s t of us sa id , well, frankly we don't know very much about product evaluation, not only with the thought of using it as contest material but of helping p r x e s s o r s with problems tha t they have and i n various ways. I have served on committees f o r the national convention of f reezer provisioners and locker plant operators and there probably a ren ' t too many people who have done t h i s kind of thing. I have t o remark on a personal experience of my own. i n t o a renowned meat shop, a sausage house, i n a midwest c i t y t o look a t a highly popular l i ne of sausage product and I was to ld by one of the s tore employees, "Yes, we won second pr ize last year a t the National Frozen Food Locker and Provisioners Association Meeting. an uncle of one of the judges." This was a r e a l experience. I ' m sure John Carpenter w i l l not t e l l us that the way t o do t h i s is t o look up t o see which of the exhibitors you a r e re la ted t o and place them first. expect t h i s from you, John, anyway. posi t ion today of being the first of our own conference membership t o be on the program. the r e s t of the program a f t e r t h i s presentation. e f f o r t in to work with processor's problems on products and we f e l t t h a t he w a s t he right man t o help give us more knowledge and confidence i n teaching cured products and sausage appraisal . So now we have D r . John Carpenter, The University of Georgia.

I hope many of you have not had t h i s experience, but I went

F i r s t pr ize was won by

I don't Finally, John is i n the enviable

John, that's great and I bow tha t you a re going t o enjoy John has put considerable

John.

JOHN CARPENTER: Thank you, Don. It is a pleasure t o be here . I I have always heard a great dea l about Pennsylvania S ta te University.

heard so much over the years from John and Jim Christian. worked here as undergraduates i n t h e Beef Barn. As a matter of f ac t , I th ink that's where t h e i r wives found them. and I am pleased t o be asked t o speak t h i s morning t o the topic of teaching a meat processing and sausage appraisal course. I would again l i k e t o thank a l l those that have contributed s l ides and contributed information t o mke t h i s presentation possible.

You know, they

It i s a very pre t ty campus