Department of Food Science Faculty Listing

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GREGORY R. ZIEGLER

Professor of Food Science;
Director, Center for Food Manufacturing

341 Food Science Building
University Park, PA 16802

Ph: (814) 863 2960
FAX: (814) 863 6132
Email: grz1@psu.edu

Education:
	PhD., 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

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.

For more information contact:

Juanita Wolfe, Graduate and Undergraduate Program Contact
203 Food Science Building
University Park, PA 16802
Ph: (814) 863 8667
Email:jmw5@psu.edu

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Last Update was April 14, 2008