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Location

Easton, PA | United States

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Job description

Location:


Easton PA, USA

Starting February 2024 (3-6-month placement)

Internship Topics


1. Investigate and describe differences of levain/sourdough in liquid or dough form (Impact, Implementation) - 6 months.

2. Processing Ingredients in Baked Good Manufacturing (Definition, usage, calculation of amount, verification) - 3 months.

3. Investigate Water Loss in Baked Goods (Definition, influencing factors, impact, targets) - 6 months.

Requirements

Scope:


• Create project plan with Gantt chart and date of deliverables.

• Perform research and analysis of internship topic.

• Prepare presentation material and compile data as requested.

• Create official documentation as needed.

• Conduct lab scale trials

• Support or conduct manufacturing focused trials.

• The candidate may participate in technical and cross-functional project work in support of new project and process development.

• Create and present report of findings and recommendations to team.

Qualifications:


• Pursuing bachelor's or master's degree in food science or highly related field

• Prior experience in R&D, laboratory, or production environment

• Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.

• Ability to operate autonomously and in a team.

• Strong organizational, problem-solving, and analytical skills; able to manage workflow.

• Excellent interpersonal, written, and oral communication skills

• Proficiency in Microsoft Excel, MS Word, and PowerPoint

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Salary