• Become familiar with CHG products, formulation principles, and R&D development processes.

• Support the evaluation and development of alternative formulation approaches aligned with quality and regulatory standards.

• Collaborate with Food Scientists and Chefs to assess ingredient functionality and performance in prototype formulations.

• Conduct bench-top trials and assist with preparation and evaluation of prototype samples.

• Plan and conduct product cuttings throughout development process. Document and report results

• Support sensory testing of prototype and control samples to assess product attributes.

• Document formulas, testing results, learnings, and recommendations.

• Gain exposure to the commercialization process and supporting systems through project participation.

• Prepare and present project summaries and development learnings to the R&D team and internship stakeholders.

Education:

• Junior or Senior pursuing a degree in Food Science or Food Nutrition, or related areas.

Experience, Knowledge, Skills, and Abilities:

• Cooking and baking experience.

• Proficiency in Excel, Word, PowerPoint, and data analysis tools.

• Strong attention to detail and problem-solving abilities.

• Excellent verbal and written communication skills.

Working Conditions and Physical Effort:

• Moderate physical effort required, such as standing, sitting, and walking in and around the kitchen and office; the ability to lift up to 25 pounds; reaching, climbing, and kneeling as needed; utilizing fine dexterity, the ability to see, hear, and communicate with associates and others by using professional etiquette.

Expectations:

• Will demonstrate, promote, and exemplify the Company’s Core Values in Integrity & Respect, Empowerment, Accountability, Collaboration, & Agility.

Candidates relocating from a distance of more than 50 miles will be eligible for a housing stipend.