Requirements
Qualifications
- Experience with hands-on food concept development using laboratory and/or pilot plant equipment is a plus.
- Knowledge of common food processes, ingredient functionality, and ingredient interactions is preferred.
- Excellent planning skills, highly organized, detail-oriented, and able to multitask.
- Familiarity with experimental design, statistical data analysis, and interpretation of results.
- Ability to work 40 hours per week during the summer internship term.
- Reliable transportation required to commute to the facility each workday.
- Strong interpersonal and communication skills.
- Proficiency with Microsoft Office (Word, Excel, PowerPoint, Teams).
Who You Are
- Passionate about food science with a curiosity for learning.
- Proven ability to work independently and meet deadlines.
- Creative problem-solver who can tackle challenges innovatively.
- Able to navigate ambiguity and thrive in a dynamic work environment.
Eligibility Criteria
- Must currently possess unrestricted authorization to work in the United States.
- Progress towards a bachelor’s degree in Food Science, Food or Chemical Engineering, or a related field with a minimum GPA of 3.0/4.0 is preferred.
- Must have completed at least two years of coursework, with status as a sophomore, junior, or non-graduating senior.