Laboratory Intern - Summer 2026

Lesaffre Group Openings•Cedar Rapids, IA

10h•Onsite

About The Position

Red Star Yeast Company LLC (RSYC), a leader in the Yeast Manufacturing Industry, is now accepting resumes for a Laboratory Internship position at our Cedar Rapids, IA location! RSYC is a joint venture between Lesaffre Yeast Corporation and ADM, and is proud to have a state of the art facility that operates as the largest fresh yeast manufacturing facility in North America. The Lesaffre Yeast Corporation has been providing quality yeast products since 1853 and is the world leader in yeast and yeast extracts with a presence in more than 30 countries worldwide. This is a great opportunity for students currently studying Chemistry, Microbiology or Food Science to get real world, hands on experience with a great company.

Requirements

Chemistry and/ or Microbiology lab experience either through formal training or work experience.
Some computer knowledge helpful, particularly use of Microsoft Excel.
This position requires ability to prioritize and organize tasks during the day.
May require repeat analysis if unsure or have unusual results.
Decision to repeat tests may be made independently or directed by supervisor.
This individual must be able to follow written procedures, be organized, precise, observant, efficient, and capable of working with minimal supervision.
Must be able to perform several tasks simultaneously while maintaining accurate timing and procedures for each task.
Must be detail oriented and safety minded.
Working toward a degree in Microbiology, Chemistry, Food Science or related field required.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Understand and follow all environmental, safety, quality, and legal regulations for the area in which they work.

Nice To Haves

Some lab experience preferred.

Responsibilities

Conducts microbiological analysis of samples and preparation of pure culture yeast for use in fermentations.
Conducts test including nitrogen, phosphorus, pH, color, percentage of Buds, dry matters, sugar, brix, following written procedures, calculating results and recording in appropriate log books.
Conducts chemical and physical analysis of raw materials and yeast, both in-process and finished product.
Tests yeast for activity using a Risograph.
Follows written procedures to conduct tests on various types of dough using different yeast lots or types.
Maintains equipment and general work area including the following: cleaning and calibration of equipment, keeping records of maintenance performed, ensuring equipment is working properly, keeping work area clean and orderly.
Responsible for proper use and maintenance of lab equipment and supplies including: analytical balance, centrifuge, mixer, drying oven, pH meter, color meter, stir plate, labware, Risograph, spectrophotometer, distillation unit, mineralization units, fume hood, chemicals, incubator, water bath, thermometers, titrators, YSI 2700D, LECO and Elementar.
Prepares chemical solutions for processing area.
Ensures that processing area is stocked with supply of needed solutions; prepares these solutions.
Performs tests accurately and consistently, following procedures and performing tests in same way each day to provide accurate results.
Completion of bi-annual proficiency tests.
Cross check of production department’s CIP solutions.
Maintenance and calibration of lab equipment in the production department.