Gregory Ziegler

Gregory Ziegler is a Professor in the Department of Food Science at Pennsylvania State University, located at 341 Erickson Food Science, University Park. His research integrates material science and sensory evaluation to advance food technology, with core expertise in starch chemistry, chocolate science, and nanofiber applications.

Research interests span:

• Fundamental starch properties (crystallization, polymorphism, rheology)
• Electrospinning of biopolymers for edible materials (casein, carrageenan)
• Chocolate formulation (fat/sugar reduction, sensory perception)
• Consumer studies on texture and flavor perception
• Food processing optimization (equipment cleaning, enzymatic reactions)

Recent publications (2022-2025) demonstrate strong focus on:

• Nanofiber development from proteins/polysaccharides
• Cocoa genetics and lipid chemistry
• Sugar reduction strategies in chocolate products
• Advanced characterization of starch behavior
• Sensory-driven food design

Active projects include:

• Development of Innovative Materials and Technology for Cellular Agriculture
• Tropical ecosystems research in Belize (grant-funded collaboration)