Joe Paterno. The Nittany Lion shrine. THON.

All are university traditions, but one outdates them all: Penn State's excellence in ice cream production.

This week, Penn State's food science department celebrates the 110th year of its ice cream manufacturing short course.

"It's the most well-known program of its kind," said Deb Ellis, one of the program's coordinators. "There are only a handful of other programs across the nation."

The course is designed for professionals in the ice cream industry, and it has grown drastically since its beginning.

"Originally, it attracted mostly dairy farmers who were looking for other uses of their milk products, so making ice cream created another source of income," Ellis said.

"It then grew to commercial manufacturing companies because they wanted to stay current in the industry."

This year 94 participants are registered for the ice cream short course. The number is slightly lower than in previous years, yet the group is as diverse as it was in years past.

"Twenty-five states and nine countries are represented this year," Roberts said.

Bob Roberts, director of the short course, said it attracts such a variety of people because of the material taught in the course.

"We cover the scientific knowledge of ice cream from the cow to the ice cream cone," he said.

The course, taught at the Nittany Lion Inn, 200 W. Park Ave., began last Monday, and it will end on Thursday. Two days are lab intensive and seven days are devoted to lectures and group outings.

"It's really a great course," Ellis said. "The participants actually get to use the labs that Penn State food science students use. Plus, they take trips, such as a tour of the dairy barn."

Students in the class also benefit from the experiences of their instructor, Phil Keeney. This is his 50th year as an instructor of the ice cream short course.

"That's an incredible accomplishment," Roberts said. "He has instructed over 4,500 people from 39 different countries."

Keeney is a professor emeritus in food science at Penn State and served as director of the course from 1953 until his retirement in 1985. He still works with the ice cream short course.

"We cover a lot of territory in the course because the participants need an understanding of the basics of ice cream manufacturing," Keeney said. "We try to conduct it in such a way that everyone can get something out of it."