Penn State Initiative Supports State’s Food Processing Industry UNIVERSITY PARK (Centre Co.) - A university-wide task force of Penn State faculty and technology-transfer experts is helping to implement the Food Industry Initiative in Pennsylvania, a focused effort to support Pennsylvania’s food manufacturing and processing industry. Coordinated by Penn State’s college of Agricultural Sciences, the initiative brings leaders from industry, academia and government together to strengthen connections and address common issues - includ ing workforce training, legisla tion and regulation, and science and technology - affecting the industry’s profitability and via bility. Penn State will create a cen tralized access point for research, training and develop ment opportunities for Pennsylvania food manufactur ing firms, according to Paul Wangsness, senior associate dean in the College of Agricultural Sciences and chair of the initiative’s steering com mittee. The Food Industry Initiative was formed in response to DS is Distributor for: SUPER CHIMNEY ; 2100 i y Stainless Steel ■ I 111 Chimney Systems Super Pro 2100 Chimney DS/316 Stainless Features 25 Year Warranty Chimney Liners Also Available D.S. Machine Shop Nippenose stove Stoves & Chimneys nt°Box n 367 2388 Old Leacock Rd., Gordonville, PA 17529 Williamsport, PA 17701 717-768-3853 717-745-3253 Pennsylvania Governor Tom Ridge’s “Technology 21 Initiative,” which identified six business sectors that could develop family-sustaining, high technology jobs in the common wealth. Agribusiness, including food processing and manufactur ing, was one of the six sectors selected. “As many as 3,000 companies are involved in food processing in our state - many of them small or mid-sized,” Wangsness said. “These companies can use help with a variety of needs - from research and development to technical consultation. The college is leading a university planning group to develop a cen tralized access system to Penn State services, as well as to resources beyond Penn State.” “We’re not expecting to add new resources initially,” he said. “The centralized access system simply will be a mechanism to link food manufacturing compa nies to existing services. Smaller companies sometimes are unsure about how to approach the university. We are trying to build comfort and communica tion levels for the food manufac turing sector.” The steering committee is developing a mission statement, operational structure and name for the access point. The commit tee plans to make its final rec ommendations to the dean of the college by June 30. According to Wangsness, a 1999 task force identified 97 areas in the Penn State system with potential to support the needs of the food processing and manufacturing industry, includ ing education, research, techni cal training/certification, work force training and product com mercialization. “We were surprised by the richness and range of the ser vices already in place,” he said “There’s a real excitement about enhancing the connection between the available services and the companies that can use them the most. Over the next few years, we’ll continue devel oping the access point and defin ing its services within the uni versity.” In addition to Wangsness, the steering committee includes; •Theodore Alter, associate dean and director of cooperative extension, College of Agricultural Sciences. 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FOR MORE INFORMATION: 410.658-7532 610-273-2536 717-367-9302 717-993-6808 •Robert Beelman, professor of food science, College of Agricultural Sciences. •David Blandford, depart ment head, agricultural econom ics and rural sociology, College of Agricultural Sciences. •Jack Gido, director, PEN NTAP. •Michael Green, professor of nutrition and physiology, College of Health and Human Development. •Arthur Heim, director, Penn State Research Park. •Patricia Heuser, director of college relations, College of Agricultural Sciences and pro ject director. •Joseph Irudayaraj, assis tant professor of agricultural engineering, College of Agricultural Sciences. •John Mason Jr., associate dean for graduate studies and research, College of Engineering. •Stephen McGregor, director of program management, Ben Franklin Technology Partners. •Edward Mills, associate pro fessor of dairy and animal sci for Processing Thurs., Fri. & Sat., April 27, 28 & 29 Lancaster Farming, Saturday, April 22, 2000-A39 ONCE A DAY DOES PAY More than 30 million Americans consume milk just once a day (mainly aU at breakfast or \\\ dinner), but they drive nearly Hi /f 20% of total fluid \ milk volume, or jj < 1.2 billion gallons. Source Dairy Management Inc ence, College of Agricultural Sciences • Edward Reutzel, senior associate dean, The Smeal College of Business Administration •Michelle Rodgers, Capital Region director, Penn State Cooperative Extension. •Donald Thompson, depart ment head, food science, College of Agricultural Sciences. •Jack Watson, state program leader for agriculture and natur al resources, Penn State Cooperative Extension. •Richard Wysk, professor of industrial engineering, College of Engineering •Roy Young, department head, agricultural and biological engineering, College of Agricultural Sciences •Gregory Ziegler, associate professor of food science and director of the Center for Food Manufacturing, College of Agricultural Sciences •Barry Zoumas, Alan R Warehime Professor, agricultur al economics and rural sociology. College of Agricultural Sciences BUY, SELL, TRADE OR RENT THROUGH THE CLASSIFIED ADS IN Lancaster Farming f\
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