Schwan's Company is looking to support its marketing activities and provide content from third parties through product development, and is seeking an intern to contribute to this effort.
Requirements
- Foundational understanding of food science or related disciplines, with awareness of product development, food safety, and quality standards.
- Strong analytical, problem-solving, and critical-thinking skills with the ability to collect, interpret, and present data.
- Proficiency in Microsoft Office Suite; experience with lab or statistical software is a plus.
- Effective written and verbal communication skills, with attention to detail and the ability to clearly document and share results.
- Strong organizational skills with the ability to manage multiple tasks, follow laboratory protocols, and meet project timelines.
- Collaborative mindset with eagerness to learn, adaptability in a fast-paced environment, and the ability to connect technical findings to consumer and business needs.
- Current enrollment in bachelor’s degree Food Science program or related field such as Bakery Science, Meat Science, Dairy Science, or Culinary Science
Responsibilities
- Innovate & Renovate: Partner with Food Scientists to develop new products, enhance existing ones, and identify opportunities to improve processes and efficiencies.
- Experiment & Test: Prepare experimental formulas, processing techniques, and product specifications under guidance, while actively supporting lab and pilot plant test runs.
- Analyze & Document: Collect data, record observations, and ensure accurate documentation of test results to drive informed decision-making.
- Explore Ingredients: Assist in evaluating alternative ingredients that can improve product quality, reduce costs, or strengthen supply resilience.
- Validate Quality: Verify preparation instructions and document product performance, quality, and sensory attributes to ensure consumer satisfaction.
- Research & Benchmark: Conduct literature reviews and competitive product assessments to identify emerging trends, technologies, and innovation opportunities.
- Support Commercialization: Assist in scaling successful prototypes from lab to production, ensuring technical feasibility and compliance with company standards.
Other
- Current enrollment in bachelor’s degree Food Science program or related field such as Bakery Science, Meat Science, Dairy Science, or Culinary Science with an anticipated graduation date of December 2026 or May 2027.
- GPA of 3.0+ preferred.
- Strong organizational skills with the ability to manage multiple tasks, follow laboratory protocols, and meet project timelines.
- Collaborative mindset with eagerness to learn, adaptability in a fast-paced environment, and the ability to connect technical findings to consumer and business needs.
- Equal Employment Opportunity Employer, considering all qualified applicants without regard to disability, age, race, color, religion, gender, vet status, national origin, or other protected class.
