Brakebush’s operations also support other state companies. It buys potato starch, corn flour and spices made in Wisconsin, for example. “There are so many industry partners in Wisconsin it’s crazy,” Radzinski said.
The influence of food science is everywhere too. “At every step of the food supply chain, someone could have a background in food science,” he said, citing farming operations, food safety, functional ingredients and even state manufacturers that make food service equipment.
Radzinski had two internships at Brakebush during his years at UW-Stout, leading to his full-time position. The food science bachelor’s program requires a field experience. “It’s critical to be able to dive into and understand what’s available in the workforce,” Radzinski.
Following in his footsteps is Lydia Kneubuehl, a junior from Madison who is a food science major pursuing a double major in computer science. She had an internship at Brakebush last summer and will return this summer. She would like to start her career there in R&D.
Kneubuehl enjoyed the professional setting, a culture that Radzinski helped establish. Radzinski said the scientific method, which includes isolating one variable at a time during research, was ingrained in him at UW-Stout and now is part of his team’s mindset.