| Everyday, Brock Zentz develops methods to improve the taste and
safety of people's food. Mr. Zentz is not a chef; he works as a food
technologist for Quest International. With offices around the globe,
Quest develops a variety of food products, including bakery goods,
soups, ice creams, and soda pops.
For Mr. Zentz, no day is the same. As a researcher, he toils in
the lab, experimenting with the application of carrageenans, enzymes
and "bioflavors" to meat products. Used in deli meats,
carrageenans improve texture, synerisis (moisture loss) and sliceability.
Enzymes come from plant extracts and may be used to tenderize meats.
Bioflavors apply Maillard Chemistry to combine sugars and amino
acids under different physical conditions (time, pressure, temperature,
humidity) to produce a variety of flavors.
Mr. Zentz and his company also research food safety. Mr. Zentz
described a recent concern regarding the presence of Listeria bacteria
in ready-to-eat meats, such as hot dogs. Once ingested, the bacteria
caused gastrointestinal disorders and sometimes spread to the nervous
system. Quest and other companies researched processes to prevent
the growth of this harmful pathogen.
Developing new food products involves more than simply making a
safer and tastier product. Each country has different laws and standards
regarding food additives. Further, the additives must be implemented
into the mass production process. Mr. Zentz's laboratory is specially
designed to simulate plant conditions.
Once he has developed a product, he moves to a computer station
to write reports and sales information. Later, he travels around
the world to help companies implement his product. Recently, he
traveled to oversee the trials of a new carrageenan in a Mexico
City factory. "International travel is an added perk,"
added Mr. Zentz, who works in Quest's Chicago facility.
A graduate of UNL, Mr. Zentz praised Food Science curricula for
bridging the gap between theory and application. The program "achieves
an understanding that is immediately applicable," he said.
As a student, he applied his classroom knowledge in the Biological
Process and Development Facility. Under the guidance of Dr. Mike
Meagher, he researched fermentation of genetically modified organisms.
He also completed an internship with Bil Mar Foods (a division of
Sara Lee). Mr. Zentz complimented the department for providing individualized
attention with a strong professor to student ratio. In regard to
his professors, Mr. Zentz said, "I would not be where I am
today without them."
As for his own future, Mr. Zentz, 25, described the possibilities
as limitless. His food science background enables him to work in
a host of research, managerial, and marketing positions. "I
could be living in Mexico, the Netherlands, Ireland or countless
other locations throughout the world," he said. |
