Quality Flavor Intern

Campbell's•Milwaukee, WI

2d•$27•Onsite

About The Position

Since 1869, we've connected people through food they love. We’re proud to be stewards of amazing brands that people trust. Our portfolio includes the iconic Campbell’s brand, as well as Cape Cod, Chunky, Goldfish, Kettle Brand, Lance, Late July, Pacific Foods, Pepperidge Farm, Prego, Pace, Rao’s Homemade, Snack Factory, Snyder’s of Hanover. Swanson, and V8. Here, you will make a difference every day. You will be supported to build a rewarding career with opportunities to grow, innovate and inspire. Make history with us. LOCATION: Milwaukee, WI BASE RATE PER HOUR: $27.00 SHIFT: 1st HOURS: 8am - 4:30 Start Date: Spring Term 2026 | End Date: Summer Term 2026 General Summary: We are currently pursuing creative and energetic students who can bring fresh perspectives to Campbell Soup Company’s existing projects and processes. Specifically, we have four-month co-op positions (40 hours per week) available on our R&D/Quality team at our manufacturing location in Milwaukee, Wisconsin. Campbell's R&D Co-Op Program will provide students with the opportunity to launch their careers through challenging projects on classic brands including Swanson Broth, Campbell's Condensed and Ready-to-Serve Soups, Pace Salsa, Prego Italian Sauce, and V8 Beverage. Students will work alongside team members on critical project initiatives. Team members will provide students with mentorship and will help them develop key skills that will benefit them over the course of their careers. Examples of Primary Responsibilities: Uncover potential solutions to technical challenges through the application of experimental designs and data analysis. Data collection and analysis to monitor quality and resolve process issues. Food chemical analysis using industry standard analytical techniques. Assist in commercialization and/or process improvement trial coverage and data. Assist in capital and cost savings project work. Complete documentation / standard operating procedure updates Effectively collaborate with immediate and cross-functional team members. Lead a project and present results to the R&D organization upon completion.

Requirements

Applicants must be lawfully authorized to work in the U.S.
Full-time undergraduate or graduate students, enrolled in a Chemical Engineering or related program.
Minimum GPA of 3.0 or higher preferred
Candidates must be RETURING TO SCHOOL for at least one semester after the co-op session.
Candidates must have completed at least one semester of core Engineering or related classes.
Candidates must demonstrate an ability to learn quickly, work well independently and in a team environment, and manage multiple projects.
Candidates must be able to commute to Milwaukee Plant location.
Willingness to handle all food types including meats and allergens such as soy, wheat, egg, fish, shellfish, milk, nuts, tree nuts.

Responsibilities

Uncover potential solutions to technical challenges through the application of experimental designs and data analysis.
Data collection and analysis to monitor quality and resolve process issues.
Food chemical analysis using industry standard analytical techniques.
Assist in commercialization and/or process improvement trial coverage and data.
Assist in capital and cost savings project work.
Complete documentation / standard operating procedure updates
Effectively collaborate with immediate and cross-functional team members.
Lead a project and present results to the R&D organization upon completion.