Kellogg Intern – Research, Quality, Nutrition & Technology - University of Illinois in BATTLE CREEK, Michigan
Grow your career as an Intern on the Kellogg Research, Quality, Nutrition & Technology team – where we believe in your success. Here at Kellogg we are always seeking to add great talent like you to our pipeline for future roles, and now is no exception to that. We are looking to fill multiple intern positions in 2018 . During your time with us, you’ll be building your network and expertise in a thriving environment of professional development and teamwork. And together we’ll shape a stronger future for our company and your career.
WHAT WILL I BE DOING?
Representative opportunities within the Research, Quality, Nutrition & Technology department may include the following:
Product Development Scientist – Exhibiting innovation in discovery, advancement & evaluation of new technologies in the area of food/process research and development
Food Technologist – Setting and following a plan from creation of a plant test/start up plan, through cost estimation (initial and ongoing), to development and implementation of production formulas to food production
Quality Assurance - Working closely with the Product Development team to ensure our products and premiums meet all company standards through documentation of product image and defect standards
Sensory Scientist - Working with Scientists to provide cross-functional sensory support to project teams by executing, analyzing, and reporting results of all sensory test types (Descriptive, Discrimination, Shelf-life, and Consumer testing)
Food Chemist – Conducting independent research in the areas of analytical chemistry, lipid chemistry, texture and rheology, and cereal science, you’ll support our Product Development team by assessing process variation and assuring that products meet specifications
WHAT DO I NEED TO DEMONSTRATE?
As well as a hunger to learn and succeed in Research, Quality, Nutrition & Technology, to be considered for this position you must be able to meet the following requirements:
Student pursuing Ph.D., M.S. or B.S. degree and studying a scientific discipline linked to a Food Science Program (including but not limited to Food Chemistry, Food Engineering, Chemical Engineering, Ag Engineering, etc.)
Minimum of 3.0 GPA (Cumulative)
Available for a 6 month assignment starting in May 2018
Anticipated graduation date cannot fall during the course of, or at the completion of, your internship. Candidate must be continuing education after assignment!
Strong oral and written communication skills
WHAT ELSE DO I NEED TO KNOW?
Travel may be required but will depend on geography.
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, ethnicity, disability, religion, national origin, gender, gender identity, gender expression, marital status, sexual orientation, age, protected veteran status, or any other characteristic protected by law.
The ability to work a full shift, come to work on time, work overtime as needed and the ability to work according to the necessary schedule to meet job requirements with or without reasonable accommodation is an essential function of this position.
Title: Intern – Research, Quality, Nutrition & Technology - University of Illinois
Location: USA-MI-Battle Creek - Corporate Headquarters
Requisition ID: RES000742
Job Function: Research and Development
Job Type: Internship/Graduate
Closing Date: Dec 1, 2017, 10:59:00 PM
Relocation Assistance: No