TO: Editors, Assignment Editors, News Directors, Reporters RE: Penn State Ag Faculty Experts on Specialty Foods
In the past decade or so, the American palate has broadened to include all sorts of specialty foods and international cuisine. Faculty in Penn State's College of Agricultural Sciences can offer their expertise on a wide variety of specialty foods ranging from wild mushrooms to wild game.
The following faculty would be effective sources on specialty foods:
-- Daniel Royse, professor of plant pathology. Royse is an expert on mushroom production and the growth of specialty species such as maitake, shiitake, enoki, morel and oyster mushrooms. He also is knowledgeable about wild mushrooms. His office number is 814-865-7322.
-- Edward Mills, associate professor of dairy and animal science. Mills can discuss all sorts of specialty meats such as sausage, smoked meats, hot dogs and other products. His office number is 814-865-2394.
-- Robert Beelman, professor of food science. Beelman is an expert on wine and other fermented foods such as beer and sourdough bread. His office number is 814-863-2964.
-- Gregory Ziegler, associate professor of food science. Ziegler is an expert on many types of candy and chocolate products. His office number is 814-863-2960.
-- Kathleen Brown, associate professor of postharvest physiology. Brown is knowledgeable about the ripening and storage of fruits and the handling and storage of specialty vegetables. Her office number is 814-863-2260.
-- Peter Ferretti, professor of vegetable crops. Ferretti is knowledgeable about the growing and cooking of all types of vegetables. His office number is 814-863-2313.
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