Matt Royer, director of the Penn State Agriculture and Environment Center, and Chris Canfield, ag conservation extension educator, updated participants on the Center for Agricultural Conservation Assistance Training, a partnership between Penn State Extension and the Pennsylvania State Conservation Commission. They detailed innovative practices that protect soil and water resources while advancing sustainable farming.
At another station, Helene Hopfer, associate professor of food science, and Josh Lambert, professor of food science, discussed how research is optimizing chocolate for its health benefits, thereby directly linking food science to nutrition and public wellness. The program included an overview of the “bean-to-bar” process, with guests invited to taste chocolate crafted under different roasting conditions.
In the Sensory Evaluation Center, John Hayes, professor of food science and director of the center, led the session, “Passing the Taste Test,” showing how sensory testing drives the creation of healthier, more appealing foods. Guests sampled a few sweeteners, comparing their perceptions of sweetness and bitterness.
In the area of animal health, Erika Ganda, associate professor of food animal microbiomes, spoke on antimicrobial resistance and zoonotic diseases, highlighting the connections between animal health and human well-being. Troy Sutton, associate professor of veterinary and biomedical sciences and Dorothy Foehr Huck and J. Lloyd Huck Early Career Chair in Virology, highlighted approaches to safeguarding livestock and preventing disease outbreaks, with a focus on avian influenza and biosecurity.
In addition to the faculty, undergraduate and graduate students who play a key role in advancing research joined the conversations.
Fred Strathmeyer, executive director of the Pennsylvania Forest Products Association, said he found all the presentations engaging, but he was particularly drawn to the station on highly pathogenic avian influenza.
“I was especially struck by the connections between mammals and human health, which tie into the broader conversation around One Health,” said Strathmeyer, who is a former deputy secretary of the state Department of Agriculture. “It’s fascinating to see how the different areas of expertise intersect and inform one another. Even the chocolate research connected back to health and food, reminding me as a consumer of what to consider — but also highlighting the ongoing need for research, which takes both time and funding.”
Charlene Shupp Espenshade, executive director of the Pennsylvania Friends of Agriculture Foundation, a nonprofit supported by the Pennsylvania Farm Bureau that promotes agricultural education, said the presentations were insightful.
“Penn State provides an incredible window into the latest opportunities in agricultural education,” she said. “For our foundation, we’re always looking for new ways to support teachers as they prepare the next generation, and this research tour has given us fresh ideas and insights we might not have discovered otherwise.”