<p>Jeffrey L. Greene is a Sensory Scientist at Kraft Foods R&D in Glenview, IL. She guides product development by providing a clear understanding of the impact of certain ingredients, technologies, and packaging. Jeffrey supports the Cultured, Cream cheese, and Canadian Peanut butter Business Units.</p> <p>Jeffrey Greene obtained her B.S. in Biology from Xavier University of Louisiana. She has her M.S. in Food & Nutritional Sciences from Tuskegee University and her Ph.D. in Food Science from North Carolina State University (concentration in Sensory Analysis and Flavor Chemistry).</p>
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