March 1998

Notes from the Department Head

Greetings once again from the faculty, staff, and students in Food Science. As I write this, the sun is brilliant on the day after the departure of a wet, slushy snowstorm that left up to 12 inches of snow in the valley. Today a warm breeze is blowing, suggesting that better things than the grimy slush around us are in store. I have the same sense of optimistic inevitability about the department.

Maybe that sense comes from being at the end of a long exercise in strategic planning. The process involved a lot of hard work on the part of several people: the 1998 Strategic Planning Committee (Stephanie Doores, chair; Arun Kilara, Bob Beelman, and Greg Ziegler) has been working diligently over the past few weeks to bring various sources of input together in a coherent plan. Much of that input was generated by the three programmatic committees: the Graduate Program and Admissions Committee (Karen Miller, chair; Bob Beelman, Lynne Brown, and Greg Ziegler), the Undergraduate Program Committee (Swamy Anantheswaran, chair; John Coupland, Stephanie Doores, and Bob Roberts), and the Outreach Program Committee (Arun Kilara, chair; Hassan Gourama, Steve Knabel, Fred Kroger, and Audrey Maretzki). I believe the hard planning work will pay off and, in fact, is already paying off as a result of the planning process. The 1998 Strategic Plan completed February 27 and is now available. Because we think you may be interested in the plan, by the time you read this message, it should be on the department Web page:

http://www.cas .psu.edu/docs/CASDEPT/FOOD/index.html

If you would like a hard copy, please call and we will gladly send one. As always, we would very much like your comments and suggestions.

Maybe that sense of optimistic inevitability comes from the progress we have been making toward improving the food science facilities. For the past three months I, Lynne Brown, Bob Lumley-Sapanski, and Tom Palchak have served on the University-level committee to study and recommend what combination of renovation and new construction will best serve the interests of the department. This committee included three university architects, and the discussions have made it clear to me that we are making progress toward state-of-the-art facilities. While it would be premature for me to elaborate at this stage since we have not formally made our recommendation, let me assure you that looking into the future, knowing that something good will be happening to our facilities, is a whole new way of thinking. Once again, I want to publicly thank those of you who have worked on behalf of improving the food science facilities. Be forewarned: we will be initiating formal fund-raising efforts very soon, and you will probably hear from us in the future. As you probably already know, the total project cost of $15 million includes $3 million to come from private giving. This $3-million figure was instrumental in leveraging the other $12 million so that the project would become part of the Penn State Capital Improvements plan.

Maybe the optimism comes from being joined earlier this year by our first new faculty hire in several years. John Coupland has brought fresh enthusiasm that has a contagious quality. If our ongoing two searches are as successful, the prospects are exciting indeed. We will be interviewing candidates this month for the processing/manufacturing of fruits and vegetables position. The search for the processing/manufacturing of muscle foods position has gone more slowly, and we will be readvertising the position imminently. The position is a combination of extension and research, with an emphasis on food safety. If you can help by nominating an outstanding candidate, please contact Steve Knabel, chair of the search committee.

Friends of the department will be happy to learn of another new faculty member in the College of Agricultural Sciences. Dr. Barry Zoumas (recently retired from Hershey Foods) accepted the Warehime Professorship in Agribusiness and started in January. This appointment is unusual in that it is a college-level appointment, not a departmental appointment. It is meant to stimulate interaction among college programs. We are pleased to see that Barryís background in the food industry is what the college considered appropriate to initiate its new emphasis on agribusiness. And we are excited to have Barry on campus.

And why not be optimistic about the upcoming food industry conference, April 15 and 16, in Lancaster? The organizing committee, chaired by Hassan Gourama with program co-chairs Arun Kilara and Dennis Zak, has put together an outstanding conference, "The Food Industry: Pennsylvaniaís Opportunities for the New Millennium." I look forward to seeing many of you there.

Let me close with some more good news. First, Larry Campbell was on campus last fall to accept the honor of being selected as an Outstanding Alumnus of the College of Agricultural Sciences. I hope you had the opportunity to congratulate Larry on this well-deserved recognition. More recently, we have learned that Phil Keeney will receive a university-level alumni award, as a Penn State Distinguished Alumnus, the highest award that Penn State presents to its alumni. It is exciting to see the recognition that Larry and Phil have received. Not only is this recognition well deserved, but it reflects well on the food science program. These awards illustrate once again that the food science program can only be as good as the people associated with it. And that is one more reason for optimism.

Donald Thompson

Greetings from Your Food Industry Group

If you remember from our October 1996 FIG annual meeting, I indicated that there would be a lot of changes. The very fact that I am writing this greeting is a result of change. In July 1997, the FIG board and Dr. Thompson agreed to change the fall component of Food Science Weekend from a technical and social event to a social event only. We further agreed to hold a technical program in the spring of 1998 and move our annual FIG meeting to coincide with the technical program. As a result of the above changes, the current officers and board terms were extended six months, and I have the opportunity to speak to you again as president.

The Homecoming game with Minnesota on October 18, 1997, was the birth of the food science football tailgate. Approximately 125 alumni and friends of the department enjoyed great weather, food, and friendship with department and university staff on the lawn in front of Borland Laboratory. These numbers were about three times greater than the year before, which would indicate that this change was very positive. I want to thank the Food Science Club for their outstanding job with food preparation and service. I believe it exceeded every- one's expectations.

FIG and the food science department have put together what I feel will be an excellent symposium titled "The Food Industry: Pennsylvania's Opportunities for the New Millennium." The symposium will be held April 15 and 16, at the Eden Resort in Lancaster, PA. It will bring together industry, government, and the Department of Food Science for a look at the food system from commodity trends to consumer trends. Innovations in food processing and packaging, biotechnology, food service, and how we can partner for future growth will be discussed. The program will offer a great opportunity to learn about the changing food world and jointly create our future.

Please note that FIG will hold its annual meeting immediately before the beginning of the symposium. New officers and board members will be installed at that time.

Additions and renovation of Borland Laboratory is officially on the University's capital plan at this tme, the University and the department are at this time doing an engineering analysis of the project. The total budget is $15 million. Twelve million will come from the state, with the remaining amount to come from industrial or private donations. In October, at the Food Science Tailgate, FIG was privileged to present Dr. Thompson with the first donation ($2500) to the Borland fund. If you would like your Penn State donations to go to the Borland fund, simply write ìBorland Renovation Fundî on your check. The renovation of Borland Laboratory has been a primary goal for several years. It is exhilarating to see so much progress toward its achievement.
I would especially like to thank Karl and Dean Girton, Skip Rosskam, and Chuck Duncan, along with their committees, for their leadership and hard work to achieve this goal.

Lastly, let me mention a few words about the FIG survey. Greater than 80 percent of our respondents think networking and sharing of non-propriety information is very positive and would like a membership directory. Equally, 80 percent of respondents think dues are about right. Ninety percent of us like the newsletter, and 80 percent think a two-day technical seminar is a good idea. Social activities, creamery discounts, and the football tailgate were less well received (even though the tailgate was very well attended). For full details contact any of the board members.

From your responses, FIG will attempt to put together a membership directory and continue to support the food science fall tailgate and a spring technical program.

There have been some significant changes in the last year resulting from your responses, most of them positive. By becoming a member of FIG, you can be a part of the continuing change to create a brighter future for the Department of Food Science and the entire industry.

Dennis L. Zak

Penn State Conference on Food Industry Slated for April 15ó16

Penn State's College of Agricultural Sciences and its Department of Food Science, with support from the Food Industry Group, are sponsoring a statewide conference, The Food Industry: Pennsylvania's Opportunities for the New Millennium,î April 15ó16 at the Eden Resort Inn and Conference Center in Lancaster, Pa.

The conference is designed to explore new perspectives in marketing, food processing, and product development. The goal of the event is to develop contacts and form partnerships among Penn State and the food industry, state agencies, and business assistance programs.

"The food industry and universities are facing new challenges into the 21st century," says Arun Kilara, professor of food science and program co-chair. The conference will help the food industry and Penn State adapt to changing consumer trends, new marketing strategies, and new processing technologies.

The conference begins April 15 at 10:00 a.m. with a presentation on food industry trends by John Lord, professor of food marketing at St. Joseph's University. At 11:45 a.m., Milton Hallberg, Penn State professor of agricultural economics, will speak about how the food industry uses raw materials. At 1:30 p.m., Vic Knauf, a scientist at Calgene, will lecture on the effect biotechnology might have on the food industry. David Geise, president of Furman Foods, Inc., will talk about the challenges of traditional food processing.

The afternoon lectures will end with presentations by Robert Beelman, professor of food science; Ramaswamy Anantheswaran, associate professor of food science; and Doug Peck, a packaging expert for International Home Products Inc. At 3:05 p.m., Beelman will talk about the challenges facing industries that minimally process foods. At 3:45 p.m., the session centers on packaging processed foods. Anantheswaran will talk about flexible packaging, and Peck will give a presentation on semi-rigid packaging.

At 5:00 p.m., there will be a two-hour poster and exhibit session detailing the latest research, education, and outreach initiatives from Penn State, as well as from state agencies and state business assistance programs.

The conference's keynote speaker is John Connor, professor of agricultural economics at Purdue University. His 8:00 p.m. talk is titled "Food Processing: An Industrial Powerhouse in Transition. Connor has written four books, including Food Processing: An Industrial Powerhouse in Transition in 1996. His research centers on the business organization and economic performance of the food processing industries.

The April 16 program opens at 8:00 a.m. with a session focusing on processing foods for the food service industry. Bernie McGorry, business marketing manager for Hershey Pasta and Grocery Group, will speak on trends and requirements in the food service industry. Peter Bordi, assistant professor in Penn Stateís Hotel, Restaurant, and Institute Management program, will give an 8:50 a.m. presentation on food industry alliances and hospitality trends.

At 10:00 a.m., a 90-minute panel discussion will address the question: What types of education, research, and outreach are needed to meet new trends? Five panelists representing industry, education, research, technology transfer, and outreach will lead the session. The panel will feature Dennis Zak, product development manager at M&M Mars Inc. and program co-chair, representing industry; Don Thompson, Penn State associate professor and head of food science, representing education; Gregory Ziegler, Penn State associate professor of food science, representing research; Steve McGregor, program director for Penn Stateís Industrial Research Office, representing technology transfer; and Steve Knabel, Penn State associate professor of food science, representing outreach.

Hassan Gourama, associate professor of food science at Penn State Berks and conference general chair, will summarize the panel and conference findings at l l :30 a.m.

The registration fee for the conference is $100 per person, which covers all materials and meals.

Those interested in attending can reserve rooms by calling the Eden Resort Inn and Conference Center at (717) 569-6444.

To register for the conference, call the Office of Conferences and Short Courses at (814) 865-8301.


Phil Keeney Receives "1998 Distinguished Alumni Award"

The Penn State Board of Trustees has selected Dr. Philip G. Keeney, of State College, to receive the 1998 Distinguished Alumni Award, the Universityís highest award for an individual.

Keeney received his doctoral degree in dairy science from the College of Agricultural Sciences in 1955 and was on the Penn State faculty from 1955 until being named professor emeritus in 1985. Once dubbed the "Emperor of Ice Cream" by People magazine, Keeney is an internationally known authority on ice cream, chocolate and confections. Keeney was instrumental in developing the food science program at Penn State in 1968. A University Creamery ice cream flavor was named after himè "Keeney Beany," a chocolate-based ice cream with specks of vanilla beans. Keeney still helps to teach the ice cream short course he directed for 30 years.


April Food Industry Conference Poster/Exhibition Session

The following presentations will be displayed by participants in the 'Partnerships for the Future' poster/exhibit session at the Food Industry Conference. The session is scheduled for April 15, from 5:00 to 7:00 p.m.

Food Industry Group: Penn State Food Science and Industry Working Together, by the Food Industry Group.

A Long History of Industry-Academic Collaboration in Confectionery Research, by the Department of Food Science, Cocoa, Chocolate, and Confectionery Research Group.

Selenium Enrichment of Agaricus Bisporus (White Button Mushrooms), by the Department of Food Science Fungal Products Group.

Microbial Food Safety Research at Penn State, by the Department of Food Science Microbial Food Safety Group.

Food Ingredients Functionality Research at Penn State, by the Department of Food Science Ingredients as Materials Group.

Outreach Opportunities in the Department of Food Science, by the Department of Food Science Outreach, Sensory Testing, Creamery, and Pilot Plant committees.

Food Product Development: A Problem-Based Course, by the Departments of Food Science and Agricultural Economics and Rural Sociology.

Food Processing Industries: A Conspicuous Piece of the Agricultural Puzzle, by the Department of Agricultural Economics and Rural Sociology.

Center for Food Manufacturing, by the Center for Food Manufacturing.

Penn State Research and Technology Transfer, by Industrial Research Office.

Penn State Executive Programs: Enhancing Individual and Organizational Competiveness in the Marketplace, by Penn State Executive Programs, The Smeal College of Business Administration.

PENNTAP, by Pennsylvania Technical Assistance Program.

The Pennsylvania Food Processing Advantage, by Governor's Action Team, PA Department of Community and Economic Development.

Bureau of Food Safety and Laboratory Services, by the Bureau of Food Safety and Laboratory Services, PA Department of Agriculture.

PA Department of Agriculture, by the Domestic and International Trade Division, PA Department of Agriculture.

Ben Franklin Technology Center of Central and Northern Pennsylvania, by the Ben Franklin Technology Center of Central and Northern Pennsylvania.

Food Resources of the Delaware Valley and Food Technology, by the Delaware Valley Industrial Resource Center, Ben Franklin Technology Center of Southeastern Pennsylvania, and MANTEC.

Microbial Food Safety Research: Detection and Intervention Methods, by the Eastern Regional Research Center, Agricultural Research Service, USDA.

Claudine Nuernberger

1996-1997 FIG Leadership

As of the September 1996 board meeting, the FIG officers are

President Dennis Zak (M&M/Mars)
Vice President Dan Azzara (Hershey Foods Corp.)
Secretary Philip G. Keeney Jr. (Hershey Creamery Co.)
Treasurer Michelle Crawford (Private Brands)

Board members are:
L. Campbell (Hershey Foods Corp.)
R. Harkins
H. Howe (Mott's)
D. Lehrian (Hershey Foods Corp.)
J. Newcomer (McCormick & Co., Inc.)
T. Petka (Mitsubishi Int'l Corp.)
D. Snyder (Hoffmann-LaRoche)
M. Stauffer (Blommer Chocolate Co.)
D. Staz (Brookwood Farms)
B. Thomas (FMC)
L. Williams (PA Dept. of Ag)

Penn State Liaisons:
P. Heuser (director, ag industry relations)
M. Kroger* (professor)
D. Thompson (associate professor and head)
L. Taylor (M.S. candidate and 1996 FD SC Club president)
R. Carandang (M.S. candidate and 1997 FD SC Club president)

* Faculty member appointed by department head.

Food Science Club Activities

The Food Science Club started off the academic year with its annual ice cream sale during Harvest Fest at Blandís Park in Tipton, PA. The good weather and high student enthusiasm contributed to the saleís success. On Homecoming weekend, club members organized the first-annual Food Science Tailgate. There were 154 tailgate and football tickets sold; 126 FIG members and their families attended! Fred DelGrosso, president, DelGrosso Foods, provided the meatballs served at the tailgate. The fall semester concluded with the election of the new officers. A food science department banquet to honor the academic achievements of the students was held on February 18, 1998. Anthony Chivinski Sr., V.P. of Consumer Foods at Pennfield Farms, was the guest speaker. Other speakers throughout the year included: Joel Sidel, Tragon; Bob O'Mara, National Starch; and Rich Boyer, Furman Foods. The club will end the year with a trip to New York City to see a Broadway show and will hold its annual spring picnic.

Tricia Wilson

Call for Equipment

The food science department benefited greatly from some industry equipment donations in the past year. In March, we traveled to Marysville, Ohio, to pick up a truckload of lab equipment/supplies from Nestle. This donation involved boxloads of much-needed glassware and many lab items (scales, meters, etc.) from Nestle's recent move into their beautiful, new facility. These supplies were appreciated not only by the teaching lab but by all the research labs in Borland.

Our next donation came from Hershey Foods and involved a trip to Memphis, Tenn., to pick up equipment. Included in the haul was a Mass Spec., an FTIR with an IR Microscope, and an X-ray diffraction unit. Nearly all this equipment was in excellent shape and is being installed in food science labs. This equipment has moved us into the forefront of food science departments in the area of food material characterization. Unfortunately, although we searched hard, we had no Elvis sightings while in Memphis!

We wish to thank Nestle and Hershey Foods for their gifts and offer them as great examples of how the food science department can benefit from industry support. We ask that others keep us in mind should they have some equipment they are looking to find a home for. I can be reached at 814-863-2965 or RXL4@psu.edu and will be glad to work with you.

Robert Lumley-Sapanski

Recent Renovations to the Pilot Plant

The Department of Food Science's General Use Pilot Plant has recently undergone some much-needed renovations to its mechanical and electrical systems. We wish to thank the College of Agricultural Sciences for their financial support in getting this work completed.

The electrical system was completely redone from a new supply panel to dry lock wall receptacles with ground fault interrupters. We installed four sets of three overhead reels which supply 110V, 220V single phase, and 220V-3 phase power with twist lock connectors. Yes, power accessible everywhere in the plant without extension cords on the wet floor!

The mechanical portion of the work involved installing two new stainless steel supply stations with connections for steam, hot and cold water, and high pressure air. Also included are new high pressure/temperature hoses for the wash stations and a sanitizer system. The steam supply system to all the kettles was completely reconfigured and insulated. Finally, all the old unnecessary piping, conduit, ductwork and wooden cabinets have been removed from the room giving us more space and a cleaner work environment.

The Office of Physical Plant engineered the plans and the tradesman from the physical plant did the installation. Please stop in and admire their work the next time you are visiting Borland.

Robert Lumley-Sapanski

Looking at Our Alumni

There has been very little feedback from alumni to the department over the last year. That brings up the question of what alumni visualize or identify with when relating to their college years: people, places, or experiences.

For a long period between 1960 and 1980, the department faculty had stayed relatively stable with very few leaving and coming aboard. Most alumni constantly were reminded of those present and available for contact. In the last 15 years, we saw the deaths of Drs. McCarthy and Mast and the following retirements: Patton, Josephson, Keeney, Glass, Ziegler, Hamilton, Barnard, Dimick, and MacNeil. Dr. Madeleine Sigman-Grant came and went. So, with Kroger and Beelman as the senior members now, older graduates see mainly strangers among the faculty. Borland Lab is still here and should evoke lots of memories. The joys, trials, and tribulations of the educational years at Penn State are probably indelibly etched in most minds. And they will remain there even when all ìyourî professors have left and the building has been substantially altered.

Some 830 living food science alumni are now on the roster. We have learned of another death. Song Sop Yi (M.S. '85, Ph.D. '88)of Korea passed away in June from lung cancer.

We had only very few responses to last year's newsletter request for information from and about alumni. As a result, we will also review one crop of alumni here, the one from 1990, and tell you where they are now and what they do.

Francois Maniere (M.S. '74, Ph.D. '78) as of late 1997 is patent director at Cosmair, Inc., the U.S. subsidiary of L'Oreal. Prior to that he was with Johnson & Johnson for six years. In August 1997, he visited Penn State with his son Patrick who intends to enroll here in the fall of 1998.

Nancy Domitrovich (B.S. '75) sent holiday greetings and told us she is now Mrs. Hess, as of 1996. They have a new baby boy, Zachary. Nancy is a production leader at Kelloggís in Lancaster.

Amy Schneider (B.S. '95) also was married in 1996. As a matter of fact, the ceremony took place in Eisenhower Chapel on campus on August 30. She is now Amy Kelly and she and her husband Michael live in Collegeville, north of Philadelphia. She is a sensory analyst with Godiva Choclatier, Inc., in Reading.

Amy updated us on Stephanie Merkel (B.S. '93) who also works for Godiva, but as a microbiologist/chemist. She was married to Brandon Kisamore in September 1996. Brandon serves in the U.S. Navy.

Kevin Everline (B.S. '88) responded on recent job changes. He was with McCormick Flavors from 1/91 to 1/95, working in QA as a raw materials specification developer. Then he worked for almost a year as a food scientist with the Keebler Co., Oxford, PA, Salty Snack Division, which was shut down. In February 1996, Kevin started his current position as technical sales representative with American Dairy Specialties Co. in Burlington, VT, where he learned all about casein (and the downward trend in that market). Kevin sent a very comprehensive letter, reminiscing about his college days. It's the kind of letter professors love to receive, and actually done every other year. It's the warmth, affection, and positive memories from former students that make the teaching profession so worthwhile. Thanks, Kevin.

J. R. Brunner (B.S. '40), who had a distinguished career as a dairy chemist at Michigan State, is being honored there every year in May with the J. R. Brunner Protein Symposium. This year's symposium will be held May 14-15, 1998, at the Kellogg Center, in East Lansing, Michigan. You can get more information by calling 517-355-0285.

Stuart Patton (B.S. '43), Evan Pugh Professor Emeritus, received the Marc-Gyorgy Award for Research on Human Milk and Lactation from the International Society for Research on Human Milk and Lactation for "outstanding and original contributions."

The Class of 1990

Susan Amurrio is back in her hometown, Cochabamba, Columbia. Dr. John Ziegler paid her a visit there a few years ago and reported she is operating a bakery there.
Bruce Artman is a food technologist with Food Ingredient Specialties, Cleveland. Bruce also received a B.S. in nutrition in 1985.
Christine Beaver is a food inspector with the PA Dept. of Agriculture, operating out of Altoona.
Darwin Bratton and Julie Nace, another one of our FD SC couples, live in Ledgewood, NJ. He works for R. J. R. Nabisco as a research scientist. She is a research scientist with M & M Mars.
James Bryant is married and a product manager with Puratos Corporation, Pennsauken, NJ.
Jennifer Bucklís home address in mid-1997 was Easton, PA ñwe donít know whether she is employed.
Julie Caiola is a sensory technologist with Firmenich, Inc., in Plainsboro, NJ.
Colleen Clark is married to a Penn Stater and works for the
H. J. Heinz Co. in Pittsburgh as a food technologist.
Jodi Cohen resides in Danvers, MA.
Eric Duncan had returned to Penn State and just received his M.S. in FD SC.
Frederic Faulkner works for Prime Label Consultants in Washington, D.C. dealing with QC and regulatory affairs.
Karen Fisher is married to a Penn Stater and they live in Fernville, Michigan.
Karen Glogowski, who worked for Morton Salt for some time, is now in medical school in West Virginia.
Lisa Hildebrand is married and lives in Hanover, PA, and is not currently employed.
Constance Hilferty works for Heller Seasoning, Bethlehem, PA, as a food technologist.
John Hingle is now married and an insurance consultant for Tribus-Lee Insurance Agency in Wayne, NJ.
Wendy King works as a food scientist for Welch's in Westfield, NY.
Jonathan Kopka is in Allentown with Alpo Petfoods, Inc. as a quality assurance technician.
Paula Krzywicki works for Miller Milling Company, Winchester, VA, as a quality assurance coordinator.
Kevin Lauman was last seen as an analytical chemist with Colorcon in West Point, PA.
Tak Leeís last title was senior technician, and we donít know where. He lives in Lancaster.
Janice Ferralli Leighton works for Relís Food Inc., in Oakland, CA, as a food technologist.
Tiziana Mazzarella is married to a Penn State alumnus and works as a general manager for De Loreto, Inc. in Oakland, CA, as a food technologist.
Susan McCormickís last address was in Philadelphia.
Jonathan Merkle received his Ph.D. from the University of Minnesota and works for a small company in Minnesota. Heís married to his sweetheart from college days at Penn State.
Michael Rizzo is married and a quality assurance manager with Verdelli Farms in Harrisburg.
Andrew Roper lives in Horsham, PA, where he is quality assurance manager for Nutri/System L. P. Andy holds a record in that he took seven courses with Professor Kroger.
Analee Rubio is married in Emmaus, PA, and last was a supervisor with Kraft Foodís Lehigh Valley plant.
Sharon Magda Saunders is married and a laboratory director at Galliker Dairy in Johnstown.
Andrew Schmidt had worked for Penn State's University Creamery for some time and then went back to Pittsburgh and is now listed as a student in Fredonia, NY.
Albert Slingluff received his M.S. in FD SC in 1993. He is now married to a Penn Stater.
Suzanne Strickland Simons received her M.S. in FD SC in 1994 and is now employed by Penn State as a project assistant in the food science department.
Christopher Sweitzer works as a supervisor at Lehigh Valley Dairies in Schuylkill Haven, PA.
Laurie Williams is a sanitarian program specialist with the PA Dept. of Agriculture and lives in Harrisburg.
Denise Zook was last (Sept. 1997) seen residing in Dallas, TX.
The above information was obtained from the Universityís Alumni Association. Its records are only as good as the input you provide.

Manfred Kroger

This newsletter is a service of:
The Food Industry Group and
The Department of Food Science
The Pennsylvania State University
111 Borland Laboratory
University Park, PA 16802
(814) 865-5444

Thomas S. Dimick, Editor
Manfred Kroger, Associate Editor


This publication is available in alternative media on request.
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