St. Francis, Wis. – Wixon, Inc. has appointed Thomas Merz as a food scientist for his protein division.
In its new role, MERZ will contribute to the development and innovation of new products at Wixon, which strengthens the company’s expertise in protein flavor systems. He will report to Zak Otto, Director of Research and Development for the company’s protein group.
Before Merz came to Wixon, Merz acquired a strong background in herb and tastes applications, after he had previously worked as a food scientist for Plymouth, Wis.-Based cheese manufacturer Sartori, Wixon said.
“We are very enthusiastic about welcome Thomas to Wixon,” said Otto. “His expertise in taste, herbs and application work will play an important role in improving our new product development and supporting our growing customer base. As the protein market evolves, Wixon continues to work to lead the way in taste innovation and technical excellence. “
Merz obtained a bachelor’s degree in food science at the University of Wisconsin – Madison and a Master of Science rate at the University of Chester.