Description

OVERVIEW: The Food Science Intern receives exposure to a wide variety of projects related to Food Safety, Quality, and Product Development.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Participate in product development and process improvement efforts in both new product development as well as formulation and process optimization of existing products by organizing, managing, and coordinating key projects from conception to commercialization
• Conduct product shelf life, spoilage, R&D and other tests to determine product viability, safety, and quality
• Support accurate documentation and maintenance of product specifications
• Organize and manage the R D activities of assigned projects to ensure work is properly prioritized and completed in a timely manner to deliver results
• Execute new products from conception to commercialization by working with sales, marketing, operation, purchasing and quality assurance
• Identify and recommend new raw materials, ingredients, materials, and processes that improve products and reduce cost
• Identify, test, and implement new processes and product formulas that lead to new products, cost savings and quality improvements
• Accurately document and record critical process steps in product specifications to ensure standard product and processing techniques are clearly defined
• Provide technical support to operations to ensure product excellence and cost efficiency

Communication Skills:

• Excellent interpersonal, verbal and written communication skills including strong grammatical skills.
• Strong demonstrated writing skills, articulating complex ideas in an easy to understand manner.
• Personal and professional phone demeanor.

Computer Skills:

• Experienced at an advanced level using Microsoft Office products as well as use of the internet and web applications.

Other Skills and Abilities:

• Able to work without supervision.
• Ability to take initiative.
• Strong judgment and decision-making ability.
• Strong organizational skills.
• Ability to analyze and solved problems.
• Able to adapt to a changing environment.
• Ability to effectively manage time.

Requirements

• Enrollment in a four-year degree program for Microbiology, Food Safety, Food Science or a related field

Physical Demands: The functions of this position take place primarily in an office environment. On occasion, employee will be required to perform tasks that take place in a warehouse environment (i.e. taking pictures, gathering information from other employees) or at a location outside of the company building. An employee will be exposed to a moderate noise level and be near machines with moving parts. The employee may be required to lift up to 25 pounds.