Technician Intern - Eden Prairie, MN 55344
The R&D Lab Technician Intern
has responsibility for supporting the development of innovative product
solutions within the sports nutrition and human wellness space. This role
will work in a hands-on team environment, carrying out a broad spectrum of
responsibilities, including prototyping, product formulation, process
development, scale-up, and commercialization. A successful candidate will
have experience in the areas of dry-blended and ready to drink beverages,
bars, dairy proteins and dairy protein applications.
A successful candidate will also be detail-oriented, possess strong
communication skills, organizational skills, and resilience in managing
projects in an innovative, fast-paced organization.
with product development/ application initiatives from concept
development and prototype generation to pilot plant and scale up for
various protein products in powder mix, ready to drink or ready to eat
with experiments to advance product and application development efforts
from early feasibility through product launch.
and maintain appropriate documentation including technical and
experimental plans, experimental design records, and product
with product technical considerations including quality, sensory
characteristics, stability, food safety, manufacturability, and
appliance functionality. Utilize project management tools to ensure
on-time delivery of results
collaboratively with cross-functional partners to ensure successful
commercialization of new products.
Sales and Marketing by creating samples and prototypes, and by
communicating technical findings to the team. This includes sales
material and product/application brochure.
with cross functional business teams to deliver strategy; provide
technical subject matter expertise and foundational product knowledge.
engage in a creative, performance driven culture.
a Bachelorís or Masterís degree in Food Science
with experience in dairy science, bakery items, bars, dry-blending,
and/or ready-to-drink beverage applications, OR BS in Chemical
Engineering or Food Engineering.
to work 20-30 hours per week.
strong working knowledge of food science and food processing
identification and problem solving skills.
interpersonal and collaborative skills.
organizational skills and ability to manage numerous projects
leadership and initiative, ability to work independently as well as
to detail and executional excellence.