The AEB has announced the sad passing of Dr. Glenn Froning at his home in Lincoln NE at the age of 86. Dr. Froning had a distinguished career as a food scientist after earning his BS and MS degrees from the University of Missouri and his Ph.D from the University of Minnesota.
His work on eggs included extraction of lipids and cholesterol from dried egg using carbon dioxide. He was an expert on all aspects of egg quality and processing and was a long-term advisor to the AEB.
He will be sadly missed.
Dr. Glenn Froning