UNIVERSITY PARK, Pa. — Consumed on all sorts of occasions, from birthdays to break-ups, ice cream has long been associated with not the most healthiest of indulgences. Despite its high caloric value, ice cream will always be a part of American culture, and particularly a part of University tradition with the Penn State Berkey Creamery being a historic landmark on campus.

But what if ice cream was more nutritious and less caloric? Would you consume it more often?  

Alyssa Bakke, a staff sensory scientist in Penn State's Department of Food Science, who has expertise in food choice and consumer behavior, will be speaking at this month's Science on Tap event.

"Certain foods are highly appealing but may not be all that healthy," said Bakke. "Researchers at Penn State study all the decisions that go into what makes us like and eat different foods, and they recently created a lower fat version of the famous Berkey Creamery ice cream that was just as likeable as the current version. How’d they do it?"

Bakke will be answering this, as well as discussing sensory science and how our senses influence the way we purchase and consume ice cream products. The event will take place at 7 p.m. on Aug. 21 at Liberty Craft House at 346 E. College Ave. in downtown State College and free ice cream samples will be available.

The event is part of the monthly Science on Tap series, which is designed to allow informal discussions between leading Penn State researchers and members of the general public. 

Science on Tap is presented by the Science Policy Society, which is a graduate student-run organization that aims to teach researchers about the connection between their research and public policy.

For more information, visit the society’s website at: http://sites.psu.edu/psusciencepolicy. Attendees are reminded that they must be 21 years of age, or older, to attend.