Weekly Wrap: Ethics faculty; Food sciences gift; THON canning suspension

      A look back at the top stories for the week of Oct. 4

      Penn State Mont Alto students participating in Beth Brantley's introduction to forestry class took advantage of the week's mild weather to embark on their first climb on Oct. 8 in the campus arboretum near Wiestling Hall Student Center. Mont Alto alumni Dave Poe and Daniel Schrom, now with AAA Cumberland Valley Tree Service in Chambersburg, Pennsylvania, assisted in teaching the class. Credit: Debra Collins / Penn State. Creative Commons

      This week's top stories from across Penn State:

      ETHICS FACULTY: This fall Penn State welcomed the first group of faculty recruited to expand the University's national leadership in ethics research and ethical literacy. The faculty members are part of the University's transformative initiative to position itself at the intersection of its research strengths and the world's major ethical conversations.

      FOOD SCIENCE GIFT: An anonymous donor is pledging to match gifts -- on a dollar-for-dollar basis up to $1 million -- in an effort to enhance food science programs at Penn State in the name of a professor emeritus once called the "Emperor of Ice Cream." If the donor's maximum match is reached, these funds will help to create the first endowed department head position in the College of Agricultural Sciences.

      THON CANNING SUSPENDED: The Oct. 23-25 THON canning weekend has been suspended, the student organization announced on Oct. 5. In lieu of the fundraising event, THON will undergo an evaluation of canning and additional safety precautions for student volunteers.

      OPEN ENROLLMENT MICROSITE: 2016 Benefits Open Enrollment is just around the corner and employees will see a big change in how they can research benefit offerings and determine the best benefits selections for their families.

      SCHOLAR ATHLETES: Penn State student-athletes did not miss a beat with their outstanding academic achievement during the summer semester, with nearly 80 percent earning a 3.0 grade point average or higher.

      HAPPY HEAD, HAPPY HEART: People with heart disease may benefit from maintaining positive emotions, according to health researchers.

      REDUCING WASTE: Part of chef Kristi Branstetter's food preparation course involves teaching students that where they get their food and what they put in their body impacts the Earth.

      Last Updated October 8, 2015