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Gregory R. Ziegler, Ph.D.

Professor of Food Science

341 Food Science Building
University Park, PA 16802

Email: grz1@psu.edu

Phone: 814-863-2960

Education:

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

Biography:

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), the Particulate Materials Center, and the Center for Medieval Studies.

Recent Publications:

(Authored or Co-Authored)

Morawicki, R.O., Beelman, R.B., Peterson, D. and Ziegler, G.R. 2005. Biosynthesis of 1-octen-3-ol and 10-oxo-trans-8-decenoic acid using a crude homogenate of Agaricus bisporus Optimization of the reaction: kinetic factors. Process Biochemistry, 40:131-137.

Ghosh, V., Ziegler, G.R. and Anantheswaran, R.C. 2005. Moisture migration through chocolate-flavored confectionery coatings. J. Food Engng. 66:177-186.

Ghosh, V., Duda, J.L., Ziegler, G.R. and Anantheswaran, R.C. 2004. Diffusion of moisture through chocolate-flavoured confectionery coatings. Food and Bioproducts Processing 82 (C1): 35-43.

Sudharsan, M.B., Ziegler, G.R. and Duda, J.L. 2004. Modelling diffusion of moisture during stoving of starch-molded confections. Food and Bioproducts Processing 82 (C1): 60-72.

Nattress L.A., Ziegler G.R., Hollender R., Peterson, D. 2004. Influence of hazelnut paste on the sensory properties and shelf-life of dark chocolate. J. Sensory Studies 19 (2): 133-148.

Decker, N.R. and Ziegler, G.R. 2003. Mechanical properties of aerated confectionery. J. Texture Studies 34(4): 437-448.

Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2003. Ultrasonic monitoring of food freezing. J. Food Engng. 62(3):263-269

Ziegler, G.R. and Langiotti, J.P. 2003. Grinding of Spray-dried milk powder near the glass transition temperature. J. Food Proc. Engng. 26:149-160.

Ziegler, G.R., Aguilar, C.A. 2003. Residence time distribution in a co-rotating, twin-screw mixer by the step change method. J. Food Engng. 59(2-3):161-167.

Ziegler, G.R., Balcom, B.J. and MacMillan, B. 2003. Moisture migration in starch molding operations as observed by magnetic resonance imaging. Food Research International 36(4):331-340.

Ziegler, G.R., Nordmark, T.S. and Woodling, S.E. 2003. Spherulitic crystallization of starch: influence of botanical origin and extent of thermal treatment. Food Hydrocolloids 17(4):487-494.

Koc, A.B., Heinemann, P.H. and Ziegler, G.R. 2003. A process for increasing the free fat content of spray-dried whole milk powder. J. Food Sci. 68(1):210-216.

Ghosh, V., Ziegler, G.R., and Anantheswaran, R.C. 2002. Fat, moisture and ethanol migration through chocolates and confectionery coatings. CRC Critical Reviews in Food Science and Nutrition 42(6):583-626.

Nordmark, T.S. and Ziegler, G.R. 2002. Spherulitic crystallization of maize starch and its fractions. Carbohydrate Polymers 49:439-448.

Nordmark, T.S. and Ziegler, G.R. 2002. Structural features of non-granular spherulitic maize starch. Carbohydrate Research 337:1467-1475

Koc, A.B., Heinemann, P.H., Ziegler, G.R. and Roush, W.B. 2002. Fuzzy logic control of whole milk powder processing. Trans. ASAE. 45(1):153-163.

Troutman, M.Y., Mastikhin, I.V., Balcom, B.J., Eads, T.M. and Ziegler, G.R. 2001. Moisture migration in soft-panned confections during engrossing and aging as observed by magnetic resonance imaging. J. Food Engineering, 48:257-267.

Ziegler, G.R., Mongia, G. and Hollender, R. 2001. The role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. Int. J. Food Prop. 4(2):175-192.

DeMars, L.L. and Ziegler, G.R. 2001. Texture and structure of gelatin/pectin-based gummy confections. Food Hydrocolloids 15:643-653.

Teo, A.Y-L., Ziegler, G.R. and Knabel, S.J. 2001. Optimizing detection of heat-injured Listeria monocytogenes in pasteurized milk. J. Food Protection. 64:1000-1011.

Mazzoni, A.M., Sarma, R.R., Demirci, A. and Ziegler, G.R. 2001. Supercritical Carbon Dioxide treatment to inactive aerobic microorganisms on alfalfa seeds. J. Food Safety 21:215-223.

Sigfusson, H., Ziegler, G.R., Coupland, J.N. 2001. Ultrasonic monitoring of untseady state cooling of food products. Transactions of ASAE 44(5):1235-1240.

Patents:

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.

A Dry Milk Product and Process for the Manufacture of the Same Provisional patent applied for October 12, 1998. Patent application made October 12, 1999.

Courses Taught:

Dr. Ziegler currently teaches two senior/grad. level courses and two graduate level courses annually:

FD SC 411, Managing Food Quality, Principles and applications of HACCP. Statistical tools for the control and improvement of food quality.; FD SC 495, Internship; FD SC 500 Fundamentals of Food Science; FD SC 501, Research Methods in Food Science.

Research Interests:

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.
Cocoa, Chocolate, and Confectionery Group:: Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.
Ingredients as Materials:: Foods as composite materials; physical properties and processing of polymeric and particulate foods, with an emphasis on chocolate and confectionery products.