Allinfoodz

When people think of wine in the United States most people think of California as the state that sets the trends. However, Pennsylvania has rich wine tradition that dates back to the 1600’s. Dr. Kathy Kelley, Penn State Professor of Horticultural Marketing and Business Management, discusses the history and present of wine in Pennsylvania.

Food Safety is something that impacts all of us. Penn State College of Agriculture Sciences Professor of Food Science and Assistant Director of Food Safety & Quality Programs, Catherine Cutter, discusses Food Safety and what consumers should look for in the places where there food is prepared and served.

Dr. Amit Sharma sits down with Jamie Moore, Penn State Alum and Director of Sourcing and Sustainability at Eat’n Park Hospitality Group. In this role he works to initiate, maintain, and augment the company’s sustainability initiatives, from composting food waste to starting onsite gardens. He is also responsible for finding, inspecting, and evaluating food provider partners to ensure they have a food safety and a traceability program in place. He also mentions the newest restaurant the group is opening in State College, Hello Bistro.

Penn State Nutrition Instructor, Jennifer Meengs discusses The Penn State Peace Meal, an Evening of Food and Fellowship. The Peace Meal brings students from different backgrounds together to connect over food; focusing on what we have in common, the need for physical nourishment.

As America has become more health conscious certain industries have had to adapt to fit in with this trend. SHM student Michaela Borneo discusses her research on the Fast Food industry and how they are offering more options for healthier eating.

For many years food safety regulations in China have been lacking compared to the stricter guidelines of the United States. Penn State School of Hospitality Management student Jinhe Shen discusses how China is now beginning to close the gap on food safety in different ways.

Counting calories is a popular way for people to monitor their diet. However, Penn State Nutritional Sciences Student Claire Pomorski discusses how we should look further than just calories when determining what “fuel” to put in our bodies.

Making dietary changes for health reasons can be challenging. Penn State School of Hospitality Management Alum Dr. Fred Becker discusses how the support of his family made his personal experience of making healthy dietary choices much easier. Recorded during Penn State School of Hospitality Management’s Alumni in the Classroom 2018.

Technology is constantly changing our daily lives, including the way we interact with food. Undergraduate Research Associate Kayla Sorochak shares her research on how Technology will impact the Food Service and Hospitality Industry.

“Happiest when Healthy” – Courtney Rayappu discusses her positive and negative relationship with food from childhood through adulthood.