In this episode we sit down "virtually" with Allison Brown, a PhD student at the Pennsylvania State University. Allison is completing the final year of her PhD degree at the Pennsylvania State University where she studies a dual-title degree in Food Science and International Agriculture and Development. With her PhD research, she continues to study [...]

In this episode we sit down “virtually” with Erin Fleming, Sensory Scientist at Mars Wrigley. Erin was the 2013 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “Psychophysical, Physiological, and Semantic Characterization of Oral Astringents” which focused on understanding how consumers perceive and describe oral astringency – a sensation defined as the [...]

In this episode we sit down “virtually” with Meriel Loquasto, Senior Sensory Scientist at Mars Wrigley. Meriel was the 2011 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products”. Meriel completed her B.S. in Food Science and Industry from Kansas State [...]

In this episode we sit down “virtually” with Qiaoqiao Dai, Product Development Scientist at the Coca-Cola Company. Qiaoqiao was the 2015 recipient of the PMCA/Pennsylvania State University Fellowship. Her research was on “The Effects of Alkalization and Roasting on the Free and Bound Phenolic Compounds in Cocoa Nibs and Shells”. Qiaoqiao has a B.S. in [...]

In this episode we sit down “virtually” with Amelia Frazier, Senior Scientist at General Mills. Amelia was the 2008-2010 recipient of the PMCA Grant in Aid Program. Her research was on “Chocolate Chips in Cookies do not Bloom”. Amelia has a Culinary degree from Kendall College in Chicago, IL and completed a pastry program at [...]

In our second series we sit down with past PMCA Grant in Aid and Fellowship recipients to discuss their work, where they are today, and how, upon reflection, the PMCA experience has affected them from the time of there research to there current situations. In this episode we sit down "virtually" with Rebecca Kuehn, Food [...]

In this episode we look back and give thanks to our first series participants and get a glimpse of what's coming next. As always we ask that you check us out online at www.pmca.com and on our social media platforms – Facebook, Instagram and LinkedIn

In this episode we sit down with Dr. Silvana Martini from Utah State University. Dr. Martini’s research interests are related to the physicochemical and sensorial characterization of food materials, lipids in particular. She studies how the quality of food materials is affected by their nano-, micro- and macroscopic characteristics. Dr. Silvana Martini obtained her BSc [...]

In this episode we sit down with Professor Greg Ziegler from the Pennsylvania State University. Professor Ziegler is an expert in food process engineering, including the material nature of foods, emphasizing structure-function relationships at the molecular, microscopic and macroscopic levels, with the intent of developing models that would assist in new product or process development [...]

In this episode we sit down with Dr. Richard Hartel from the University of Wisconsin-Madison. Richard Hartel, a Professor of Food Engineering, has been with the Department of Food Science at the University of Wisconsin-Madison since 1986. He has a BA in Physics from the State University College of NY at Potsdam, NY, and MS [...]