Butter Fat Yield Optimization Intern

• Analyze butter manufacturing processes to identify points of fat loss throughout production.
• Collect and evaluate process data from receiving cream, churning, buttermilk, rework, and packaging operations
• Conduct sampling and testing to quantify fat losses in waste streams and byproducts.
• Map process flows and develops mass-balance models to track butterfat recovery.
• Partner with production, quality, maintenance, and lab personnel to identify root causes of yield losses.
• P resent findings and recommendations aimed at improving butter yield, reducing product loss, and generating cost savings.

The qualified candidate will be a junior or senior in the fall of 2027 with a degree focus in Mechanical Engineering, Industrial Engineering, Food Science, Dairy Science, Agricultural Engineering.

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