Applications Food Scientist R&D Intern

cargill • Plymouth, MN

1d • $25 - $30 • Onsite

About The Position

Cargill's purpose is to nourish the world in a safe, responsible and sustainable way. Cargill is a family company providing food, ingredients, agricultural solutions and industrial products that are vital for living. This internship program is designed to provide students with a career interest and an Animal and/or Food Science related academic background, the opportunity to apply knowledge gained in the classroom to a business environment. The internship program is designed to provide students with the opportunity to learn and work with Cargill businesses units/functions to provide solutions to customers. Your internship may take place in one of the following areas: Food R/D Team: Researching how Cargill ingredients function in different snacks and bakery applications and processes. Creating new and innovative bakery, snack, dairy, and beverage formulations for customers and/or tradeshows. Protein Food R/D Team: In this position, summer interns will have the opportunity to work with our team of food scientists in our Protein business while learning new product development processes like formulation setup, USDA guidelines, understanding ingredient usages, shelf-life evaluation, experimental design, sensory evaluation and least-cost formulations. Your work: You will be assigned to a project or multiple projects that will be substantive in nature and will create exposure to a variety of work activities. Interns will have the opportunity to gain immediate hands-on work experience in one of the world’s largest agribusiness companies, participate in orientation, networking, mentoring relationships and other opportunities targeted towards personal and professional development, and receive periodic and candid feedback on job performance. Your internship project(s) will be in one of two areas: research or applications. ‘Research’ oriented projects encompass applying scientific principles to build knowledge about food ingredients in our portfolio for use in finished food systems. Knowledge generated by the research group is typically used by our business units and customers to support development of new Cargill ingredients or customers’ finished products. The intern will work as part of a team on a variety of research projects focused on using analytical chemistry and food material science to characterize functionality of food ingredients at the molecular level. ‘Applications’ oriented projects involve applying lab or pilot work on customer finished food systems. Such applications work is typically done to meet a customer need and to support development of a new Cargill ingredient or product.

Requirements

• 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
• Currently pursuing a Bachelor’s or Master’s degree in Food Science, Animal Science, Meat Science or a related technical science degree graduating between December 2027 and Summer 2029
• Able to complete a 12-week internship in the summer (May/June - August 2027)
• All candidates must be geographically flexible and willing to relocate to Plymouth, MN or Wichita, KS for an internship.
• Proven ability to work optimally with individuals from a diverse set of backgrounds and cultures
• Must possess a high degree of initiative and resourcefulness in completing work with limited guidance

Nice To Haves

• Overall 3.0 GPA preferred, on a 4.0 scale
• Ability to prioritize and manage a large workload with multiple priorities
• Demonstrated problem solving and decision-making
• Strong leadership and technical skills
• Demonstrated ability of collaboration, communication, motivation, interpersonal effectiveness, teamwork and successful completion of work

Responsibilities

• Researching how Cargill ingredients function in different snacks and bakery applications and processes.
• Creating new and innovative bakery, snack, dairy, and beverage formulations for customers and/or tradeshows.
• Working with a team of food scientists in the Protein business.
• Learning new product development processes like formulation setup, USDA guidelines, understanding ingredient usages, shelf-life evaluation, experimental design, sensory evaluation and least-cost formulations.
• Gaining immediate hands-on work experience in one of the world’s largest agribusiness companies.
• Participating in orientation, networking, mentoring relationships and other opportunities targeted towards personal and professional development.
• Receiving periodic and candid feedback on job performance.
• Applying scientific principles to build knowledge about food ingredients in our portfolio for use in finished food systems.
• Using analytical chemistry and food material science to characterize functionality of food ingredients at the molecular level.
• Applying lab or pilot work on customer finished food systems to meet a customer need and to support development of a new Cargill ingredient or product.

Benefits

• Paid time off
• Mental Health and Wellbeing program
• Digital Learning Library
• Housing and Relocation Assistance for those that qualify
• Minnesota Sick and Safe Leave accruals of one hour for every 30 worked, up to 48 hours per calendar year unless otherwise provided by law.

What This Job Offers

• Career Level: Intern
• Education Level: Associate degree