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Gregory R. Ziegler, Ph.D.

  • Professor of Food Science
  • Director of Graduate Studies
Gregory R. Ziegler, Ph.D.
341 Rodney A. Erickson Food Science Building
University Park, PA 16802
Email:
Work Phone: 814-863-2960

Areas of Expertise

  • Food process engineering
  • Food materials science
  • Biopolymers
  • Chocolate and confectionery

Education

  1. Ph.D., Cornell University, 1988, Food Engineering (Minors in Chemical and Agricultural Engineering)
  2. M.S., Clemson University, 1982, Animal and Food Industries (Food Science)
  3. B.S., The Pennsylvania State University, 1980, Food Science

Research Interests:

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).

Publications (last five years):

Li B; Zaveri T; Ziegler GR; Hayes JE. 2013. User preferences in a carrageenan-based vaginal drug delivery system. PLoS One, 8, Epub 24 Jan 2013. doi: 10.1371/journal.pone.0054975

Kong L; Ziegler GR. 2013. Quantitative relationship between electrospinning parameters and starch fiber diameter. Carbohydrate Polymers, 92, 1416-1422

Li B; Zaveri T; Ziegler GR; Hayes JE. 2013. Shape of vaginal suppositories affects willingness-to-try and preference. Antiviral Research, http://dx.doi.org/10.1016/j.antiviral.2012.12.024

Kong L; Ziegler GR. 2013. Fabrication of kappa-carrageenan fibers by wet spinning: addition of iota-carrageenan. Food Hydrocolloids, 30, 302-306

Kong L; Ziegler GR. 2012. Patents on fiber spinning from starch. Recent Patents on Food, Nutrition & Agriculture, 4, 210-219

Harwood ML; Ziegler GR; Hayes JE. 2012. Rejection thresholds in solid chocolate-flavored compound coatings. J. Food Sci., 77, S390-S393

Kong L; Ziegler GR. 2012. Role of molecular entanglements in starch fiber formation by electrospinning. Biomacromolecules, 13, 2247-2253

Harwood ML; Ziegler GR; Hayes JE. 2012. Rejection thresholds in chocolate milk: Evidence for segmentation. Food Quality and Preference, 26, 128-133

Jørgensen A; Jensen SL; Ziegler GR; Pandeya A; Buléon A; Svensson B; Blennow A. 2012. Structural and physical effects of aroma compound binding to native starch granules Starch/Starke, 64, 461–469

Dabas D; Elias RJ; Lambert JD; Ziegler GR. 2011. A colored avocado seed extract as a potential natural colorant. J. Food Sci., 76, C1335-C1341

Kong L; Ziegler GR. 2011. Fabrication of kappa-carrageenan fibers by wet spinning: spinning parameters. Materials, 4, 1805-1817

Lay-Ma UV; Floros JD; Ziegler GR. 2011. Effect of starch fractions on spherulite formation and microstructure. Carbohydrate Polymers, 83, 1757-1765

Lay-Ma UV; Floros JD; Ziegler GR. 2011. Formation of inclusion complexes of starch with fatty acid esters of bioactive compounds. Carbohydrate Polymers, 83, 1869-1878

Floros JD; Newsome R; Fisher W; et al. 2010. Feeding the World Today and Tomorrow: The importance of food science and technology. An IFT Scientific Review. Comprehensive Reviews in Food Science and Food Safety, 9, 572-599

Bhosale, RG; Ziegler GR. 2010. Preparation of spherulites from amylose-palmitic acid complexes. Carbohydrate Polymers, 80, 53-64

Gregorini, P; Soder, KJ; Sanderson, MA, Ziegler, GR. 2009. Toughness, particle size and chemical composition of meadow fescue (Festuca pratensis Hud.) herbage as affected by time of day. Animal Feed Science and Technology, 151, 330-336

Wang, XY; Ziegler GR. 2009. Phase Behavior of the iota-Carrageenan/Maltodextrin/Water System at Different Potassium Chloride Concentrations and Temperatures. Food Biophysics, 4, 119-125

Galdamez, JR; Szlachetka, K; Duda, JL; Ziegler, GR. 2009. Oil migration in chocolate: A case of non-Fickian diffusion. Journal of Food Engineering, 92, 261-268

Noronha N; Duggan E; Ziegler GR; O’Riordan ED; O’Sullivan M. 2008. Inclusion of starch in imitation cheese: its influence on water mobility and cheese functionality. Food Hydrocolloids, 22, 1612-1621

Lay-Ma UV; Ziegler GR; Floros JD. 2008. Effect of sucrose on physical properties of spray-dried whole milk powder, J. Food Sci., 73, E431-E438

Noronha N; Duggan E; Ziegler GR; O’Riordan ED; O’Sullivan M. 2008. Investigation of imitation cheese matrix development using light microscopy and NMR relaxometry. International Dairy J., 18, 641-648

Ziegler GR. 2008. In defense of food science. Food Technology, 62, 164

Noronha N; Duggan E; Ziegler GR; Stapleton JJ; O’Riordan ED; O’Sullivan M. 2008. Comparison of microscopy techniques for the examination of the microstructure of starch-containing imitation cheeses. Food Research International, 41, 472-479

Patents:

Compounds and Compositions and Methods for Coloring Edible Materials, U.S. Provisional Patent Application Serial No. 62/250,684, filed November 4, 2015

Methods and Compositions Relating to Starch Fibers, U.S. Provisional Patent Application Serial No. 61/603,580, filed February 27, 2012 (application converted 2/27/2013)

Process for Producing Microparticulated Protein and the Product Thereof U.S. Patent 5,147,677.

Use of 10-Oxo-Trans-8-Decenoic Acid in Mushroom Cultivation U.S. Patent 5,681,738.

Coating foods and pharmaceuticals with an edible polymer using carbon dioxide U.S. Patent 6,723,363

A dry milk product and process for manufacture of same WO 2000021380 A1

Courses Taught:

Dr. Ziegler currently teaches:

FD SC 201, Introductory Food Science Practicum, Demonstration to illustrate the actual chemical reactions in food systems and visits to campus and area food processing operations.

FD SC 411, Managing Food Quality, Principles and applications of HACCP. Statistical tools for the control and improvement of food quality.

Research Interests

Cocoa, Chocolate, and Confectionery Researchers

Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.

Food Ingredients as Materials Researchers

Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.

Food Engineering and Processing

Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.