Episodes

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

“Alumni Food Experiences” – Antoinette Gordy-Smith, student and assistant to allinfoodz at Penn State Univ., interviews Sean McGinley, SHM Alumni about his experiences exploring the different cultures in and around Penn State University.

“Alumni Food Experiences” – Antoinette Gordy-Smith, student and assistant to allinfoodz at Penn State Univ., interviews Ms. Maria Kim, SHM Alumni and Industry & Career Services Coordinator about her experiences with food as a student.

“Robots in Food Service” – Dr. Amit Sharma, Associate Professor and Director of the Food Decision Research Lab at Penn State University, introduces Mr. Dan Henroid, Director of Nutrition and Food Service Operations at University of California - San Francisco Medical Center. Mr. Henroid answers questions in regards to food service and the use of robots in the 289 bed facility.

“What does Cafe Laura Mean to Me?” – Kathryn Spragle, Student and assistant to the Food Decisions Research Laboratory and allinfoodz initiative at Penn State Univ., interviews patrons of Cafe Laura at the School of Hospitality Management to find out what the cafe means to them.

“It’s a Lifestyle” – Latisha Franklin, Graduate Student in the Biochemistry and Molecular Biology program at Penn State University, discusses how the body recognizes good or bad foods and how eating whole and healthy foods helped her.

“The Giving Garden” – Bob & Joanna Jones discuss growing produce and sharing with those less fortunate.