Food Science Intern

Pursing bachelor’s degree in food science, food technology, nutrition, chemistry, biology, or relevant field.

Hands on experience in a lab or research kitchen is a plus.

Experience in prototyping or product development is a plus

Basic laboratory etiquette & skills.

Equipment Used

· Typical office equipment: PC, printer/scanner.

· Typical kitchen equipment (e.g. blender, oven, Thermomix)

· Basic laboratory equipment (e.g., pH meter, viscometer, homogenizer).

Working Conditions

· Interacts closely with personnel in other departments and Company locations.

This position is that of a Product Developer Intern will work with the Application team on characterization of food ingredients and development of plant-based food and beverage products.

Primary Responsibilities/Essential Functions

Support food and beverage product development in the kitchen.

Assist in sensory evaluation tests of protein ingredients and formulation.

Record experimental data, observations, and formulation changes in lab notebooks and digital systems.

Ensure accurate labeling and traceability of samples and ingredients.

Louis Dreyfus Company is a leading merchant and processor of agricultural goods. Our activities span the entire value chain from farm to fork, across a broad range of business lines, we leverage our global reach and extensive asset network to serve our customers and consumers around the world. Structured as a matrix organization of six geographical regions and ten platforms, Louis Dreyfus Company is active in over 100 countries and employs approximately 18,000 people globally.