In this episode we sit down with Professor Greg Ziegler from the Pennsylvania State University. Professor Ziegler is an expert in food process engineering, including the material nature of foods, emphasizing structure-function relationships at the molecular, microscopic and macroscopic levels, with the intent of developing models that would assist in new product or process development and improvement.
He is a Fellow of the Institute of Food Technologists. A faculty affiliate of Penn State’s Materials Research Institute, the Intercollege Graduate Degree Program in Materials Science and Engineering, and the recipient of the William and Lois Dietrich Endowment in Food Bioprocessing that funds the Food Characterization Laboratory. He serves on the faculty advisory committee for Penn State’s Center of Excellence in Industrial Biotechnology. He is Chief Science Officer of Persea Naturals LLC, a start-up spun out of his lab in 2016. Read More
You can find out more about Professor Ziegler and his work from the links below:
LinkedIn Profile: https://www.linkedin.com/in/grgryrzglr/
Pennsylvania State University Profile: https://foodscience.psu.edu/directory/grz1
PS Cacao and Chocolate Research Network: https://agsci.psu.edu/research/snip/cacao-and-chocolate-research-network
Persea Naturals LLC: www.avocolor.com
PSU Graduate Program: https://foodscience.psu.edu/graduateprograms
PMCA Fellowship at Penn State: https://pmca.com/research/penn-state-fellowship-in-confectionery-research/
