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Form of workJob Summary:The R&D Intern will interact with a cross functional group of individuals within Good Foods. The Intern will be assigned duties that provide meaningful practical hands-on experience across the areas of Research and Development, Quality Assurance, and Operations. The Intern will have the opportunity to gain practical knowledge and skills of the product development process within a Food Manufacturing facility. Experience will be obtained through learning and participating in testing, analysis and production within a thriving and rapidly growing food production environment.
The Intern will be assigned a summer project to manage and complete. They will also be given several other tasks to be completed within the R&D process that will allow for additional growth and development. The R&D intern will report to the Product Development Manager but will have direct interaction with the Senior Director of R&D and other members of the R&D team. Other tasks supporting R&D/Quality/Production will be given throughout the internship.
Job Responsibilities / Projects:• Development and "commercialization" of high-quality food & beverage products, including benchtop formulation/development and scale-up via plant trials and startup*.
• Combine a culinary/flavor-first approach with technical considerations including food safety, food stability/shelf-life, cost, nutrition, manufacturing feasibility and compatibility with HPP, etc.
• Product categories may include dips/spreads/sauces, protein salads, beverages, or other current or future categories of interest.
• Organize and execute product tastings for sensory evaluation, shelf-life studies, and product stability. Participate and provide input in team product tastings.
• Generate and maintain product nutritional information and internal and external specifications. Experience with Genesis preferred.
• Assist with data/information management in R&D software
• Generate new recipes within R&D formulation software
• Chemical and physical product research and analysis
• pH, Sodium Chloride, Density, Viscosity, Aw, Temperature testing.
• Support Operations and QA on troubleshooting product issues or testing/implementing process improvement
• Comply with all Company rules, regulations, and policies
• Perform other duties as assigned
Qualifications and Additional Skills:• Must be 18 years of age or older• Candidate must be completing either their Sophomore, Junior or Senior year at an accredited university while working towards a Bachelor's Degree in Food Science, Culinology, Culinary Arts, or related field
• Candidate must be in good standing at their College or University as a full-time undergraduate or graduate student.
• Previous experience with laboratory procedures and equipment either through classes and/or labs/previous internships.
• Proficient in the use of Microsoft Office Suite - especially Excel.
• Proven leadership skills
• Strong analytical thinking skills and quick acclimation to systems
• Willingness to roll up sleeves and perform a variety of tasks necessary to support the organization
• Learn quickly and work well independently
• Collaborate, communicate and work effectively in a team environment
• Thrive in a fast-paced environment while maintaining ability to make sound decisions
• Define problems, collect data, establish facts, and draw valid conclusions
• Works with assigned priorities, projects, and timelines concurrently
• Effectively present information to team members, management, and customers
Travel:• This position will not require travel
Work Environment:• Working conditions are normal for a plant manufacturing ready to eat refrigerated products
• Food safety practices are followed and upheld to the fullest extent
• Work will involve lifting of raw materials, finished cases of product or even bags of refuse
• While performing the duties of this job, the individual is regularly required to stand, walk, sit use hands to fingers, handle objects or things, feel reach with hands and arms, and talk, and hear
• If time is needed in the plant, the employee may be subject to production environment approximately 50 percent of the work time (wet environment with temperatures in the range of 38 to 40 degrees)
• Medium/High noise levels from operating machines
• Frequently required to use personal protective equipment to enforce Good Manufacturing Processes (GMPs)
Physical Requirements:• Standing, walking, kneeling, and bending
• May climb steps to and from work and break areas
• Use hands to find, handle, touch and manipulate items
• Speak and/or hear
• Stand for extended periods, walk, and reach with hands or arms
• Occasionally stoop, reach, crouch, and twist
• Have vision abilities to include proximate vision, color vision and the ability to adjust focus as well as be able to effectively see and process computer generated images on a screen
• Able to work outside of normal office hours on occasion for plant-related activities
• Ability to lift 50 lbs. and work in refrigerated environment
Direct Report(s):• None
Background Check:• Level I
This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, duties, skills, or working conditions associated with a particular job. It is intended only to be a general description of the essential functions common to positions of this type. Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time.
The Intern will be assigned a summer project to manage and complete. They will also be given several other tasks to be completed within the R&D process that will allow for additional growth and development. The R&D intern will report to the Product Development Manager but will have direct interaction with the Senior Director of R&D and other members of the R&D team. Other tasks supporting R&D/Quality/Production will be given throughout the internship.
Job Responsibilities / Projects:• Development and "commercialization" of high-quality food & beverage products, including benchtop formulation/development and scale-up via plant trials and startup*.
• Combine a culinary/flavor-first approach with technical considerations including food safety, food stability/shelf-life, cost, nutrition, manufacturing feasibility and compatibility with HPP, etc.
• Product categories may include dips/spreads/sauces, protein salads, beverages, or other current or future categories of interest.
• Organize and execute product tastings for sensory evaluation, shelf-life studies, and product stability. Participate and provide input in team product tastings.
• Generate and maintain product nutritional information and internal and external specifications. Experience with Genesis preferred.
• Assist with data/information management in R&D software
• Generate new recipes within R&D formulation software
• Chemical and physical product research and analysis
• pH, Sodium Chloride, Density, Viscosity, Aw, Temperature testing.
• Support Operations and QA on troubleshooting product issues or testing/implementing process improvement
• Comply with all Company rules, regulations, and policies
• Perform other duties as assigned
Qualifications and Additional Skills:• Must be 18 years of age or older• Candidate must be completing either their Sophomore, Junior or Senior year at an accredited university while working towards a Bachelor's Degree in Food Science, Culinology, Culinary Arts, or related field
• Candidate must be in good standing at their College or University as a full-time undergraduate or graduate student.
• Previous experience with laboratory procedures and equipment either through classes and/or labs/previous internships.
• Proficient in the use of Microsoft Office Suite - especially Excel.
• Proven leadership skills
• Strong analytical thinking skills and quick acclimation to systems
• Willingness to roll up sleeves and perform a variety of tasks necessary to support the organization
• Learn quickly and work well independently
• Collaborate, communicate and work effectively in a team environment
• Thrive in a fast-paced environment while maintaining ability to make sound decisions
• Define problems, collect data, establish facts, and draw valid conclusions
• Works with assigned priorities, projects, and timelines concurrently
• Effectively present information to team members, management, and customers
Travel:• This position will not require travel
Work Environment:• Working conditions are normal for a plant manufacturing ready to eat refrigerated products
• Food safety practices are followed and upheld to the fullest extent
• Work will involve lifting of raw materials, finished cases of product or even bags of refuse
• While performing the duties of this job, the individual is regularly required to stand, walk, sit use hands to fingers, handle objects or things, feel reach with hands and arms, and talk, and hear
• If time is needed in the plant, the employee may be subject to production environment approximately 50 percent of the work time (wet environment with temperatures in the range of 38 to 40 degrees)
• Medium/High noise levels from operating machines
• Frequently required to use personal protective equipment to enforce Good Manufacturing Processes (GMPs)
Physical Requirements:• Standing, walking, kneeling, and bending
• May climb steps to and from work and break areas
• Use hands to find, handle, touch and manipulate items
• Speak and/or hear
• Stand for extended periods, walk, and reach with hands or arms
• Occasionally stoop, reach, crouch, and twist
• Have vision abilities to include proximate vision, color vision and the ability to adjust focus as well as be able to effectively see and process computer generated images on a screen
• Able to work outside of normal office hours on occasion for plant-related activities
• Ability to lift 50 lbs. and work in refrigerated environment
Direct Report(s):• None
Background Check:• Level I
This job description is not intended, nor should it be construed to be an exhaustive list of all responsibilities, duties, skills, or working conditions associated with a particular job. It is intended only to be a general description of the essential functions common to positions of this type. Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time.
