Ken Miller

Ken Miller has been with The Hershey Company as a Staff Scientist for 28 years. He has a B.A. in chemistry from King’s College and a M.S. in biochemistry from Penn State University. As a scientist at Hershey, Ken works on cocoa bean fermentation research and flavor related projects. He also worked on a special cocoa fermentation research project on a Hershey farm in Belize in the late 1980s in which he correlated certain analytical tests with flavor attributes of cocoa. Ken is part of the HERSHEY CENTER FOR HEALTH & NUTRITION, working in the area of antioxidant content of cocoa beans and liquors. In addition, Ken is a member of the American Chemical Society and reviewer of manuscripts of the Journal of Agriculture and Food Chemistry. He is the author of numerous papers in the area of cocoa antioxidants and the co-inventor on several pending patents as well.