R&D Intern

The R&D Intern will support the Research & Development team in developing innovative bakery products and improving existing formulations. This role is ideal for someone who enjoys both scientific research and hands-on product development, with approximately 70% of the internship spent in the laboratory conducting bench-top and pilot-scale trials. The successful candidate will have an eagerness to learn, a proactive mindset, and enjoy working in a fast-paced food manufacturing environment.

Essential Duties and Responsibilities

• Assist the R&D team with new product development and continuous improvement projects.
• Prepare ingredients, formulations, and product samples for testing.
• Conduct bench-top product trials and assist with pilot plant production trials.
• Accurately document formulations, observations, and test results.
• Assist with sensory evaluations by preparing taste panels, organizing data, and compiling consumer feedback.
• Research new ingredients, ingredient functionality, and industry trends.
• Communicate with ingredient suppliers to gather technical information and support formulation needs.
• Collaborate with Quality Assurance, Production, Purchasing, Regulatory, and Sales teams on assigned projects.
• Support technical documentation, data collection, and project reporting.
• Present internship project findings and product development results to senior management at the conclusion of the internship.
• Perform other research and development projects as assigned.

Qualifications

• Currently pursuing or recently completed a Bachelor's degree in: Food Science, Food Technology, Chemistry, Biology or a related scientific discipline
• Strong interest in food product development, baking science, and ingredient functionality.
• Detail-oriented with excellent organizational and analytical skills.
• Proficient in Microsoft Office, particularly Excel.
• Strong written and verbal communication skills.
• Ability to work independently while contributing effectively within a collaborative team.

Experience is not required. We welcome candidates with a strong willingness to learn and a genuine passion for food science.

Physical Requirements

• Ability to stand and walk for extended periods (up to 70% of the workday).
• Ability to lift and carry up to 25 pounds.
• Ability to bend, reach, stoop, and perform repetitive hand movements.
• Ability to work in a laboratory and bakery environment, including exposure to heat, flour dust, and common food allergens.
• Ability to wear required personal protective equipment (PPE).
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the position.

Work Environment

• This is a fully on-site internship based at our Ronkonkoma, NY facility.
• The intern will divide their time between a dedicated office workspace for research, documentation, and project work and the R&D laboratory where they will perform product development, baking trials, formulation work, and testing.
• Approximately 70% of the internship will involve laboratory experimentation and product development activities.

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  Abel & Schafer USA is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, sex, pregnancy, sexual orientation, gender identity or expression, national origin, age, disability, genetic information, veteran status, or any other status protected by applicable federal, New York State, or local law. This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. Duties may be modified at any time to meet business needs.