Ep. 011 – Cooking and Science with Andrea Zeng, Food Technologist from Lundberg Family Farms

Today I interview Andrea Zeng, long time friend, some time rivals.

This is a great episode about choosing between culinary school and a degree in food science. Note that you can always have both (as you will find out in a future episode!). We’re going to be talking about a lot of cool food science terms like enzymes and retro-gradation. Hang on!!

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About Andrea

Andrea is a graduate of California Polytechnic State University, San Luis Obispo with a Bachelor’s Degree in Food Science and a minor in Packaging. She currently works as a Food Technologist at Lundberg Family Farms, developing new consumer packaged goods within the natural and organic category.

During her time at Cal Poly, Andrea was a Student Lead Product Developer at Cal Poly Chocolates. With Cal Poly Chocolates, a student run business through the Food Science Department, Andrea was able to turn ideas into new products and ultimately onto shelves of stores in the local community. By working in a student run business Andrea helped with order fulfillment, inventory management, student management and special events.

Currently located in Richvale, California, Andrea works with products ranging from chips, to rice cakes, rice and risottos. Using her experience with quality at Earthbound Farms, her practice in the lab at university and innovation with chocolate, Andrea has been able to create new (and I might say “yummy”!) rice entrees, rice cakes and puffed snacks.  Outside of the test kitchen Andrea also works with sensory testing and food styling and recipe suggestions for the Lundberg website (how cool is that!?). Check out some of Andrea’s creations at most major grocery stores!

About Lundberg Family Farms

Lundberg Family Farms, based in Richvale, California, in the United States, produces rice, chips, packages, and markets organic foods. It is family owned and has been a pioneer in organic farming, especially rice products. It was the first business to produce and market a brand of organic rice in the United States. Today it is one of the United States’ top brands of organic products, with 14,000 acres (57 km2) under management.

Key Takeaways

  • Why Andrea (and I guess, me) chose majoring in Food Science over Culinary School
  • How Food Science might enhance your cooking skills
  • The frustration of targeting timelines and waiting for product success

What we talk about

Lundberg Family Farms
IFT16
Ridgeview California
Heat and Eat
Cal Poly
Peach Cobbler
Enzymes
Denature
Food Chemistry
Retrogradation
Vending Machine Restaurants
Food Network
Giada DeLaurentiss
Ina Gartner
Alton Brown
Victorian Nox Chef’s Knife
Zoodle thing
Box Grater
Quest Noodles
Savory Granola Bars
Vietnamese Spring Rolls
Just Do It

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