Greg Ziegler is professor of food science at Penn State University where for 29 years he has taught and conducted research on food process engineering. He earned his Ph.D. from Cornell University, a Master鈥檚 of Science degree from Clemson University and his Bachelor鈥檚 degree from Penn State. He was formerly employed by H.J. Heinz as a food technologist responsible for product and process development, and has consulted for the food and pharmaceutical industries. He is co-founder of Persea Naturals LLC and Fellow of IFT.
Research
Foods as composite materials. Physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products. Supported by the William and Lois Dietrich Endowment in Food Bioprocessing to support the Food Characterization Laboratory. Faculty affiliate of the Intercollege Graduate Program in Materials (Materials Research Institute).
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