Food Safety Quality Regulatory Co-Op 2015
(January Start)-FUL00127 - Fullerton, CA
Working at Cargill is an opportunity to thrive—a place to
develop your career to the fullest while engaging in meaningful work that
makes a positive impact around the globe. You will be proud to work for a
company with a strong history of ethics and a purpose of
nourishing people. We offer a diverse, supportive environment where you
will grow personally and professionally as you learn from some of the most
talented people in your field. With nearly 150 years of experience Cargill provides
food, agriculture, financial and industrial products and services to the
world. We have 143,000 employees in 67 countries who are committed to feeding the world in a responsible
way, reducing environmental impact and improving the communities where we
live and work. Learn more at www.cargill.com.
The FSQR function
at Cargill will provide students with a career interest and a food related
academic background, the opportunity to apply knowledge gained in the
classroom to a food business and manufacturing environment. The co-op
program is designed to provide students with the opportunity to learn and
work with Cargill business units/function to provide solutions to
customers. Through assigned projects, Co-ops will have the
opportunity to positively impact a number of food safety, quality, and efficiency
Co-ops will experience a broad cross section of
manufacturing including bulk edible oil refining, packaged oils, and
dressings & sauces manufacturing processes. In addition, Co-ops
will be gaining exposure to several FS, Q, & R programs such as:
Food Safety, HACCP and auditing processes
Laboratory & Instrumentation programs
Microbiological, Environmental Monitoring and
Product inspection and disposition.
Substantial project work in related FSQR areas
The timeframe for
this workterm will be 5 months in duration.
Cargill expects that its co-ops will present a win/win scenario for the
co-op and itself, with the potential for subsequent full-time employment of
the co-op where job availability, fit, and co-op performance align.
Currently pursuing or have earned a B.A., B.S., M.S.,
or Ph.D. in Chemistry, Food Science, Food Technology, Food
Engineering, Chemical Engineering or related science or engineering degree
Must be available to work 40 hours per week from
January 2015 – May 2015
Must be open to relocation to Fullerton, CA
Demonstrated organizational skills and attention to
Ability to prioritize and manage a large workload
with multiple priorities.
Familiarity with laboratory procedures &
equipment – e.g.: Microbiological testing methods, Sensory analysis, Titrators, GC, HPLC, Refractive index, AA,
Moderate to advanced scientific knowledge: chemistry,
acids, bases & solvents, biology/microbiology, Food Science.
Right to work in the U.S. that is not based solely on
possession of a student visa or a visa sponsored by a third-party employer
Overall GPA 3.0 preferred.
Strong leadership and technical skills.
Demonstrated ability of collaboration, communication,
motivation, interpersonal effectiveness, teamwork and successful completion
Moderate computer skills (word processing,
spreadsheets, and database navigation)
Basic food safety knowledge with specific emphasis on
Hazard Analysis and Critical Control Point (HACCP), Good Manufacturing
Processes (GMPs), labeling, food additives, sanitation, and food
Experience in applying statistical and quality
management tools: such as control charts, histograms, capability studies,
Experience applying Continuous Improvement concepts
All qualified applicants
will receive consideration for employment without regard to race, color,
religion, sex, national origin, protected veteran status, or disability
Quality Assurance/Food Safety