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. 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).