Research​/Development Intern, Food Production

Assist in the lab operations. Take leadership of a project. Job Summary Are you ready to take your skills to the next level and make a real impact? IFF is a global leader in flavors, fragrances, food ingredients and health & biosciences. We deliver sustainable innovations that elevate everyday products. Food Ingredients:
Innovating improved nutritional profiles, better taste and texture, and greater cost efficiency to meet the needs of global food and beverage manufacturers. The role is based in New Century, KS (onsite). Be part of a dynamic, diverse and passionate team where together we can achieve greatness and make a real impact. Your potential is our inspiration.

As a Bakery Applications Intern, you’ll gain hands‑on experience supporting beverage innovation and product development in a laboratory and pilot plant environment. You’ll learn how ingredients influence bakery formulation, processing, stability, texture, nutrition, and sensory characteristics while contributing to real technical projects. You’ll work alongside bakery application scientists and gain exposure to the product development process from initial formulation and benchtop testing through pilot-scale processing, analytical evaluation, and technical reporting.

The New Century internship also provides an opportunity to learn how other technical groups contribute to successful product development, including Food Engineering, Analytical, and Product Development, giving you a broader understanding of how cross‑functional technical teams work together to solve challenges and bring innovative solutions to life.

• Assist Bakery Applications scientists with a selected technical project from experimental design through completion, including formulation, sample preparation, processing, testing, data collection, and evaluation.
• Support the application and evaluation of various IFF food and bakery ingredients in bakery systems.
• Prepare formulations and ingredients for laboratory and pilot plant trials.
• Operate small‑scale laboratory and pilot plant equipment, with appropriate training, to produce bakery prototypes and trial samples.
• Use laboratory equipment and analytical methods to evaluate bakery samples and collect relevant technical data.
• Organize, analyze, and summarize experimental data, observations, and trial results.
• Participate in sensory and physical evaluation of bakery prototypes as appropriate.
• Collaborate with Bakery Applications scientists and gain exposure to other technical functions, including Food Engineering, Analytical, and Product Development.
• Maintain accurate experimental records and help maintain a safe, clean, and organized laboratory and pilot plant work environment.
• Present the final internship project, findings, and recommendations to the Bakery Applications team.

• Currently enrolled in a Bachelor’s, Master’s, or Ph.D. degree program in Food Science, Food Engineering, Chemistry, Chemical Engineering, Nutrition, or a related scientific or technical field.
• Interest in bakery formulation, food ingredients, product development, or food processing.
• Strong time‑management and organizational skills.
• Ability to work effectively both independently and as part of a team.
• Good written and verbal communication skills.
• Basic computer skills, including Microsoft Word, Excel, and PowerPoint.
• Comfortable working in a hands‑on laboratory and pilot plant environment.
• Ability to follow safety procedures, experimental protocols, and instructions.
• Ability to lift up to 50 pounds.

• 3.0 GPA or higher.
• Coursework or previous experience in food science, bakery science, food chemistry, food engineering, product…