Join us this summer as a Bakery Scientist Intern and gain hands-on experience in food science, specifically focused on dough and other bread products!
Interns typically assist with recipe development, product testing, and quality control, while also learning about industry standards and regulations.
Main Internship Areas:
Recipe Development:
• Assisting in creating new recipes, experimenting with different ingredients and techniques, and optimizing existing recipes.
Product Testing:
• Conduct sensory tests to evaluate the taste, texture, and appearance of baked goods, and collect data on product shelf life and stability.
Quality Control:
• Help ensure that products meet quality standards, by inspecting products for defects, and verifying that they meet specific criteria.
Food Safety:
• Learn about food safety regulations and practices and assist with implementing procedures to ensure that products are safe to eat.
Research:
• Analyze the effects of different ingredients on product characteristics or investigating new technologies for baking.
Learn:
• Industry Standards: Learn about industry standards and best practices for baking, as well as the latest trends in the food industry.
Education:
Working towards Degree in food or baking science