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Food Science Institute

Looking for a Job?

Below are many job openings and internship opportunities in Food Science, Meat Science, and many other areas. Jobs are in industry and academia. Contact information and job descriptions are included for more details on each job.

Good luck in your search for a new career!

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Job Opportunities

Food Science

Animal Technician II/Milker (Dairy Unit)

Full-time, University Support Staff position (Job no 503293)

**This position is limited to one year of employment**

This position exists to milk, feed and provide care of Dairy Teaching and Research Center dairy herd, which is used for teaching and research purposes.

Application deadline: Screening of applications will begin immediately and continues until the position is filled

For more information, contact Mr. Mike Scheffel, Search Committee Chair, at 537-0941 or scheffel@ksu.edu

To apply, go to http://careers.k-state.edu/cw/en-us/job/503293/animal-technician-ii

Date posted: 2/26/18


Production Supervisor – Bimbo Bakers USA


The Manufacturing Transformation Production Supervisor will spend two rotations working with the manufacturing transformation team at selected bakeries. During transformation responsibilities include providing guidance to resolve particular operations issues or implement projects, the consistent collaboration with the Manufacturing Transformation team during the preparation, diagnostic, planning and implementation stages, while incorporating safety and quality/sanitation standards in a continuous improvement environment.

At the end of the transformation rotation. the Production Supervisor will be responsible for assisting with the activities of the Production Department and monitoring procedures and standards to achieve consistent high quality products produced in an efficient manner. Position also provides leadership for, and develops the abilities of the line employees in the production department.

Position has responsibility to ensure and maintain a food safe environment through compliance with all requirements in Food Safety, Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Quality, Workplace Safety, Integrated Process Management (IPM), Occupational Safety Health Act (OSHA), Environmental Standards and polices/programs as may be required by Plant, Company, Local, State and/or Federal mandates or programs.


  • Results Achiever
  • Change Leadership
  • People Oriented Leadership
  • Learning and Adapting Best Practices
  • Lives By and Promotes Values


  • Supports General Plant Safety, Food Safety, Food Defense initiatives and Good Manufacturing Practices with an understanding that these are absolutes and are Priority #1. Ensuring that General safety and Food Safety are absolute priorities by setting an example to others.
  • Ensures that Product Quality is an absolute priority utilizing IPM, Plant Teams and outside resources to accomplish this.
  • Coordinates, maintains and monitors production processes and procedures.
  • Manages the production process (time, temperature, procedures).
  • Supervises, trains and coaches hourly lead and production associates.
  • Implements Company and plant procedures and policies.
  • Demonstrates a clear understanding of IPM, the link to Quality and the need to manage based on facts and data.
  • Coordinates workflow with all other departments as well as equipment repair with maintenance.
  • Executes, maintains records for all phases of production relative to safety, food safety, key performance indicators, orders completion and personnel and/or labor related issues.
  • May conduct in-house audits/checks and quality control checks.
  • Take appropriate action to ensure the integrity and sustained certification of the Food Safety and Quality systems.
  • Responsible for reporting and taking any necessary action to prevent food safety and food quality problems from occurring.
  • Responsible for following and enforcing procedures outlined in the Food Safety Plan and the Food Quality Plan and any other programs that support the food safety and quality systems and other 3rd party audits.


  • Bachelor's Degree in related field preferred
  • A combination of education, training and experience that results in demonstrated competency to perform the work may be substituted
  • Two or more years of hands-on supervisory experience and direct manufacturing experience with a consumer baked goods company. The experience through the manufacturing transformation team will provide the supervisory experience for the Production Supervisor position.
  • Demonstrated acquired knowledge of bakery operations/processing/formulations and bakery equipment.
  • Demonstrated Knowledge of safety related issues including compliance with State, Federal and Local regulations
  • The ability to analyze data using the IPM System and to develop intra-department teams to establish goals and make decisions for the bakery
  • The ability to help all teams throughout the bakery to achieve their goals
  • Excellent communication skills in a labor environment, if applicable
  • Ability to multi-task and problem solve in a challenging environment
  • Must be willing to submit to a background screening and post offer drug test.
  • Availability for traveling/relocation including two separate 16 weeks rotation at assigned bakery. Ability to relocate to home bakery within the business unit after completion of rotations.
  • Hard working and entrepreneurial
  • Ability to connect with people across hierarchies and develop strong relationships
  • Must possess strong leadership, computer, and communication (verbal and written) skills.
  • Ability to analyze data, multi task and problem solve in a fast paced challenging environment.
  • The ability to help the transformation team throughout the bakery to achieve the goals.
  • Ability to work a flexible schedule including off shifts and weekends.

For more information go to: https://ksu.joinhandshake.com/jobs/1354598/share_preview

Date posted: 2/26/18


Research and Development Co-Op – Bimbo Bakers USA

This position would require someone to work with other research analysts to assist in daily duties which include developing products and working on product improvement projects from start to finish.


Students entering the Co-op Program for FALL 2018 will be placed in Bimbo Bakeries USA's R&D Bakery in Greenwich, CT. The goal of the co-op program is to provide students working experience in a global company and exposure to Research and Development – specifically baking! Assigned projects will be: Scaling ingredients, assisting in formula development, utilizing computer skills, baking product in the laboratory, acquiring ingredients in the bakery, assisting on bakery trials, performing some simple analytical tasks, performing shelf life studies on finished products, participating and documenting sensory scoring sessions.


  • Successful candidates should have at least a 3.0 GPA
  • Pursuing a Bachelor's degree in Food Science, Biology, Chemistry or related field
  • Must be able to work in a laboratory environment scaling mixing and making up dough with light lifting involved
  • Have strong computer skills that include using Microsoft office and Excel
  • Strong analytical and data management skills
  • Excellent verbal and written communication skills
  • Value and appreciate diversity
  • Demonstrated leadership and growth potential
  • Travel may be required and will vary by project
  • Applicants must be legally authorized to work in the U.S

For more information go to: https://ksu.joinhandshake.com/jobs/1354757/share_preview

Date posted: 2/26/18


Senior Process Engineer - Blue Buffalo

The process engineer's responsibilities include a fundamental understanding and application of advanced engineering principles in the development of new products and processes. Independently and proactively plans and performs experiments and develops technical proposals, plans, and reports. Leads specific portions of complex projects such as plant trials, product commissioning, start-ups, etc. This position will also support operations in maintenance of existing product lines. Independently lead moderately to very complex technical projects. Leads/supports multiple projects simultaneously. The process engineer will develop new and improved products and processes by conducting experiments, developing prototypes, and evaluating/recording data, in the manufacturing facility.

Job description

Date posted: 2/21/18


QA Manager – Bilinski's Sausage Co

Bilinski's Sausage Mfg Co is looking for a QA manager at our busy meat manufacturing plant.

This is a great position for someone who is passionate about food, extremely detail-oriented, and an excellent multi-tasker.

Required: HACCP Certification, SQF Practitioner Certification, BA/BS degree, food industry experience

Preferred by not required: Meat industry experience

The person who joins our quality department will lead our quality effort and will:

- Maintain all policies and procedures for our food safety and food quality systems, including HACCP and SQF (Safe Quality Food)

- Conduct pre-shipment reviews for all products, along with sensory evaluations

- Conduct internal audits

- Prepare for and conduct all external audits (SQF, Organic program, etc); liaise with external auditors during audit process

- Ensure products & ingredients meet written specifications

- All other QA and compliance duties required

This position is approximately 50% administrative and 50% on the production floor conducting audits and inspections.

Hours M-F approximately 6:30am-4pm with occasional later hours and Saturdays

Job Type: Full-time

For more information go to: https://ksu.joinhandshake.com/jobs/1255577/share_preview

Date posted: 2/19/18


Clemens Food Group – Lab Manager

Build your career. Challenge the process. Collaborate & Engage.

Build your career with Clemens Food Group and be a part of an exciting, collaborative, team environment. At Clemens Food Group, we want you to constructively challenge and have your ideas heard. We are looking for diverse individuals who push the limits and think outside the box! Clemens Food Group realizes that our team members are the key to our success. Come be a part of our team and see your ideas in action!

Summary of job:

The Lab Manager is responsible for lab services throughout Clemens Food Group including operating microbiological and chemical labs in Pennsylvania and Michigan. The Lab Manager is key participant in problem solving and investigations with the Food Safety and Quality Assurance Department.

As the Lab Manager you will be responsible for the following:

Data Analysis of microbiological and chemical results and trends

Supervision of lab technicians directly and indirectly at two labs

Negotiating terms of testing supplies and equipment needs

Research and develop new testing process based on regulatory requirements

Recommend, evaluate, and justifies lab capital improvement projects

Make recommendations for process improvements to internal customers based on data results

Collaborate and develop budget for lab services.

Participate in investigation and problem solving with food safety management team

Manage the shelf life testing protocol

Requirements / Position Qualifications

Bachelor's degree in microbiology, chemistry, biology or related field 3-5 Years experience in micro or chemistry lab Experience supervising lab team

Other requirements

Background in food or meat industry preferred

If interested please send resume and all support documents to:

P 215.368.2500 ext 8112 C 215.859.7894
E SLUCHANSKY@clemensfoodgroup.com

Date posted: 2/19/18


Microbiologist R&D



  • Must have a completed degree for this position
  • The major/degree requirements go as follows:
    • B.S. degree or advancing towards a B.S. degree in Microbiology, Biology or related field with relevant work experience.
    • A.S. or A.A.S in Food Science with applicable industry experience.
  • If you have not completed your degree yet and are graduating in the next year please email me your resume and I will keep it on file.



  • Ability to plan and carry out routine lab duties independently after instruction
  • Ability to report executed activities in lab journals and verbally Attention to detail Critical thinking Willingness to learn
  • Preferred skills: Experience working with technical and analytical equipment Experience working with cell cultures, viruses or bacteria

Date posted: 2/7/18


Confectionary Foundation – Next Generation Program and Career Fair – Sweets & Snacks Expo

The Confectionery Foundation of the National Confectioners Association is seeking Sophomore, Junior, Senior and Masters Degree Food Science students interested in pursuing a career in a creative, dynamic and sweet industry. Students curious to learn more about careers in the confectionery industry are invited by The Confectionery Foundation to participate in the Next Generation program & Career Fair at Sweets & Snacks Expo on Wednesday, May 23rd in Chicago. The day begins at 8am and concludes at 6pm after a networking reception. This valuable career-education day allows selected students to gain an understanding of industry segments and career paths by meeting with mentors and visiting with some of the more than 750 companies that will be exhibiting.

Applicants are invited to visit www.ConfectionLink.org/Students and enter NextGen in the Invite code field. A resume in pdf format must be submitted for consideration. Applicants interested in summer internships should submit their resume by March 1st. The open application period for this year's Sweets & Snacks Expo program is February 15, 2018 through April 20, 2018.

Check out our video highlighting what Professors and students have said about attending our program. https://vimeo.com/253529276

Date posted: 2/5/18


Operations Management Associate – Cargill

All candidates must complete Cargill's online application prior to interviewing. Below you will find a link that will direct you to complete the application for this position. To be considered for employment with Cargill, you must apply online and complete the entire application process, along with an e-signature. Please complete your application as soon as possible.

Position Application: Operations Management Associate 2018 - UNI05251

Date posted



Quality Assurance Specialist - Wing Stop

The Quality Assurance Specialist is responsible for proactively working closely with company's supplier network to continually improve product quality and adherence to specification.

Download job description

Date posted: 9/26/17


Meat Scientist – South Hollan, IL

PointOne Recruiting Solutions is seeking a full-time Meat Scientist for our client; a large-scale, family owned, custom-formulated, culinary-quality meat producer located south of Chicago. Relocation is available! You will be rewarded with a competitive salary and full benefits package (relocation package if applicable). This company is growing, has a solid reputation due to its product development capabilities and is a great organization from a career perspective.

The qualified candidate "ideally" should have 3-10 years meat formulation experience, including project management. A Bachelor's degree in Meat Science or Food Science or similar is a must. The ideal candidate should also have the experience in their field which will allows them the confidence to hit the ground running. A strong working knowledge food service and/or national account restaurant chains would be perfect Our client values above all else, "Driven to Serve" and do this through listening, exploring and formulating solutions. This person must be dynamic in their communication skills and be able to develop and strengthen relationships both internally and with customers.

The team consists of 18 members, including other food scientists, a culinologist, and a commercialization manager. Tenure ranges from 3 years to 20 years on this team and is led by the Sr. Director of Product Development.

As a Meat Scientist, a typical day or week might include the following:

· Developing new products and concepts for new & existing customers.

· Recommend products and process by evaluating current, new or improved processes or process aids.

· Researches and incorporate new flavors, ingredients and processes into new product ideas.

· Creates and edits formulas, processing procedures, finished product specifications and customer specifications.

· Responsible for commercialization of new and products and successful transition from development to operations.

· Demonstrating common sense

· Ability to occasionally visit with customers or vendors and seminars/tradeshows.

You're good at:

· Ability to have a flexible schedule when required.

· Competent and confident in front of customers

· Self-starter and passionate about continued on the job learning.

· Mentoring and teaching

· Working in a laboratory environment.

· Read & process written information with a high degree of accuracy.

· Creative, outside of the box thinker.

· Collaboration

· You think on your feet. You like learning new things and you can learn quickly. When things change, you know how to roll with the punches.

· You communicate clearly. Are technically savvy in the world of Meat Science.

To apply: Email victoria@pointonerecruiting.com AND cc anne@pointonerecuiting.com with the subject "Meat Scientist Illinois" We want our interactions with candidates to be memorable, so please make your email memorable as well. Tell us about how you match up to the Meat Scientist characteristics and what makes you a wonderful person to have around!

Date posted: 9/25/17


Daddy Ray's Commercial Bakery - R&D Specialist

The R&D Specialist is responsible for product development from idealization to commercialization, resulting in the launch of new food items and / or maintenance of existing food products in the portfolio. The product category scope of this position includes baked cookies and crackers, frozen breads and doughs, RRTE and RTE pies and cakes, etc. Responsibilities also include plant trials, customer presentations, maintaining the R&D lab and equipment, and interacting with the plant for daily manufacturing needs.

Download job description

For more information:

Jamie Fereday
Recruiter/Employee Relations
Daddy Ray's, Inc.
A division of J&J Snack Foods
323-476-3899 (p)
909-458-6254 (f)

Date posted: 9/18/17


Daddy Ray's Commercial Bakery - R&D Manager

The R&D Manager is responsible for managing product development from idealization to commercialization, resulting in the launch of new food items and / or maintenance of existing food products in the portfolio. The product category scope of this position includes baked cookies and crackers, frozen breads and doughs, RRTE and RTE pies and cakes, etc. Responsibilities also include recruiting, hiring and training R&D personnel, maintaining the R&D lab and equipment, interacting with the plant for daily manufacturing needs.

Download job description

For more information:

Jamie Fereday
Recruiter/Employee Relations
Daddy Ray's, Inc.
A division of J&J Snack Foods
323-476-3899 (p)
909-458-6254 (f)

Date posted: 9/18/17


Assistant Professor of Nutritional Pharmacology – Chapman University – Orange, CA

Chapman University is seeking a tenure track faculty member to engage in innovative research at the interface of nutritional science, pharmacology, biochemistry, and food science. The faculty member will have a joint appointment in the Schmid College of Science and Technology (Biochemistry & Chemistry and Food Science) and the School of Pharmacy, with the primary appointment in Food Science.

Chapman University, located in the heart of Orange County, California, offers traditional undergraduate programs in the arts and sciences and select pre-professional and graduate programs. Ranked in the top tier of western universities by U.S. News and World Report, Chapman has gained national prominence with its commitment to excellence through research and innovative teaching. More information about the Schmid College of Science and Technology and the School of Pharmacy is available at http://www.chapman.edu.


The ideal candidate will have a Ph.D. in nutritional science, biochemistry, nutritional pharmacology, food science or related field with demonstrated ability to establish an independent research program that spans pharmacology, biochemistry and nutrition. Excellence in teaching is expected, and post-doctoral experience is preferred.


The successful candidate will have the opportunity to collaborate on research and teaching initiatives with faculty across the breadth of disciplines represented by the two units. Teaching responsibilities will include graduate/Pharm.D. courses in nutritional pharmacology and functional foods, and undergraduate courses in nutritional biochemistry and medicinal chemistry. The ability to direct both undergraduate and graduate student research is required.

Tenure track faculty are expected to develop and maintain an active research agenda for future tenure consideration and are evaluated on their research/scholarly activity, teaching and service.

Qualified applicants must submit a letter of application that clearly articulates how the candidate envisions contributing to the research, educational, and diversity & inclusion missions of Chapman University. Applicants should also submit a curriculum vitae, research statement, brief teaching philosophy statement, a completed faculty employment application and arrange for the submission of three letters of reference. All information should be submitted electronically at the following link: https://academicjobsonline.org/ajo/jobs/9223

Application review will begin Fall 2017. Competitive salary and start-up funds will be provided. Successful completion of a background check is required for the final candidate.

Chapman University is an equal opportunity employer committed to fostering a diverse and inclusive academic global community. The University is dedicated to enhancing diversity and inclusion in all aspects of recruitment and employment. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, gender expression, national origin, ancestry, citizenship status, physical disability, mental disability, medical condition, military and veteran status, marital status, pregnancy, genetic information or any other characteristic protected by state or federal law. The University is committed to achieving a diverse faculty and staff and encourages members of underrepresented groups to apply.

Date posted: 9/5/17


Assistant or Associate Professor of Enology and Director Midwest Grape and Wine Industry Institute

Position # 700166

Food Science and Human Nutrition

Iowa State University

Faculty – 12 month – proposed start date – July 1, 2018 or to be negotiated

Summary of Duties and Responsibilities

The Department of Food Science and Nutrition, in the College of Agriculture and Life Sciences, is seeking applicants for an assistant or associate professor of Enology (tenured-eligible) and Director of Midwest Grape and Wine Industry Institute (MGWII).

The position Responsibilities are:

· 40% Research

· 40% Extension and Outreach

· 20% Administration

· MGWII provides applied research and extension education to the grape and wine industry in Iowa and surrounding states. In collaboration with faculty with food science, horticulture and extension and outreach field specialist, the MGWII engages and informs vineyards and wineries with research-based information to advance the quality and marketability of wine from the Midwest region.

· The Director will be responsible for providing leadership and vision for the MGWII by enhancing research and educational programing. The incumbent will develop and conduct applied and investigative research related to wine production, quality and processing, and viticulture. Forming collaborative research teams with faculty in food science, such as microbiology, sensory, chemistry, and processing, and with faculty in horticulture on grape production, is anticipated. The incumbent will be expected to secure external funding for research from the USDA, private foundations or related agencies.

· The Director will be responsible for developing and coordinating educational workshops, informational guides and online materials to enhance the production of quality wines within Iowa and surrounding states. In partnership with on-campus and ISU Extension field personnel, the Director will provide educational programs and materials related to grape and wine production.

· The Director will be supervise the MGWII staff that includes and administrative assistant, enology production coordinator, and technical laboratory workers. Administrative responsibilities include fiscal and human resources management.

· The successful incumbent will be an expert in enology with experience in wine production. Demonstrated ability to conduct research and educational programming in enology is expected. The position rank and title will be defined by the qualifications of the applicant.

Required Education and Experience:

· For consideration at the assistant professor rank, a PhD in a discipline supportive of the job responsibilities, experience in wine production, and demonstrated ability to conduct research and educational programming in enology is required.

· For consideration at the associated professor rank, in addition to the above, the candidate must meet university standards for appointment to the rank. A record of scholarship and evidence of demonstrated leadership including national prominence is his/her field with appropriate publications/journal articles, student mentoring, and/or teaching.

Preferred Education and Experience

· Experience in securing extramural funding

· Experience with collaborative research

· Scholarly works related to enology

· Experience in fiscal and human resources management

For more information, contact:

Ruth MacDonald at 515-294-5991 or via email at ruthmacd@iastate.edu

To apply for this position, please click on "apply to this job" and complete the employment application, please be prepared to enter or attached the following:

· Resume/Curriculum Vitae

· Letter of Application/Cover Letter

· Career Goals

· Research plan and goals

· Contact Information for three references

Date posted: 9/5/17


Arrell Chairs in Food at the Arrell Food Institute at the University of Guelph

The University of Guelph is seeking three outstanding faculty members who will become the named Arrell Chairs in Food Studies at the Arrell Food Institute at the University of Guelph. http://arrellfoodinstitute.ca/chairs-in-food/

As an Arrell Chair, you will participate in the life and management of the newly formed Arrell Food Institute, which was created out of a $20M gift to the University of Guelph from the Arrell Family Foundation. The Arrell Food Institute at the University of Guelph's vision is to transform global food systems and elevate Canada's place within the global food economy. To do this, we are building on University of Guelph's world-class strengths in all aspects of food research and education, and will be the world leader in food and agricultural innovation.

As an Arrell Chair, you will also hold a tenured faculty appointment at the rank of Associate Professor or Professor in the academic department most closely related to your discipline, in the Ontario Agricultural College, the College of Business and Economics or the College of Social and Applied Human Sciences at the University of Guelph.

As a critical step in developing long-term solutions to ensure a healthy, sustainable future, the Arrell Chairs will develop, implement and lead an engagement and outreach initiative in one of three broad areas of (1) food quality (in the Ontario Agricultural College); (2) food, policy, and society (in the College of Social and Applied Human Sciences) and (3) the business of food (at the College of Business and Economics).

Viewed as an expert in the field, each of the Arrell Chairs will individually and collectively lead work to promote more sustainable, equitable, efficient, safe and nutritious food systems in Canada and abroad.

Candidates must be world-class scholars who have a demonstrated track record of scholarly work (including grant writing), interdisciplinary thinking, and a history of engaging with non-academic partners such as industry, civil society, government, Aboriginal communities, the media and the general public.

While a strong record of research accomplishments and demonstrated abilities in teaching and graduate advising are important, the objective of the Chair is to expand and enhance the University's communication and outreach activities in a manner that strengthens our reputation as Canada's Food University. The skills to build connections with other institutions and stakeholders within agricultural and food systems are essential.

For more information on the three positions please see:

For the Chair in Food, Policy, and Society see http://arrellfoodinstitute.ca/chair-policy/ For the Chair in the Business of Food see http://arrellfoodinstitute.ca/chair-business-food/

Applications should include a statement of interest articulating a long-term vision of the outcomes arising from the chair and related activities, curriculum vitae and the names of three references (who will not be contacted without the consent of the candidate), and be submitted electronically, in confidence, to: afidirector@uoguelph.ca

Date posted: 9/5/17


Call Hall at the Union

CALL HALL AT THE UNION is currently hiring Representatives of Excellence in Customer Service. As an ambassador for the Kansas State University Department of Animal Sciences and Industry, you should possess and demonstrate a core set of skills including, but not limited to:

  1. Strong Customer Service awareness and attentiveness.
  2. Physical Endurance including the ability to lift up to 20 pounds regularly, and bending or stooping for the duration of your shift.
  3. Possess the ability to transition from one task to another quickly.
  4. Demonstrate accuracy and completion in recipe execution and cash handling transactions.

CALL HALL AT THE UNION offers flexible scheduling of up to 30 hours per week, with easy and convenient access to a central location, and is an Equal Opportunity Employer. KSU students should obtain and submit an employment screening packet from John Kessler or Kevin Snell in 139 Call Hall or Becky Ayres in 232 Weber Hall. Any additional questions or information should be directed to John Kessler, Food Service Manager, at 660-537-3855.


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Intern – Food Compliance – Wilton Brands LLC.

Job Summary

Wilton Brands, LLC., ("Wilton") is a fun and exciting company that is proud to hold the position as a global market leader in the sweet treat making industry. We're a creative company where great people deliver innovative products and exceptional customer service. Are you creative? Do you enjoy inspiring others? Are you a problem solver? Do you exude positive energy? Then you'll be right at home here.

We are seeking an undergraduate student currently pursuing a degree in Nutrition, Business or Supply Chain, who has an interest in Global Operations to intern with us for the Summer of 2018. This is a paid full-time assignment and will be based at Wilton's corporate headquarters located in Naperville, IL.

This internship will provide valuable hands-on experience in Supply Chain, specifically in our Product Standards & Compliance department; allow you to get exposure to other areas of the business, and provide learning and networking opportunities with cross-functional teams and senior leaders. We expect the candidate to have strong organizational and communication skills, analytical aptitude, critical thinking skills, and the ability to own and complete a key project within the internship time frame. This position will report to the Director, Regulatory Compliance.

Essential Responsibilities:

  • Generate and review all food labeling and packaging ensuring compliance with FDA, CFIA, EU and other global regions of distribution
  • Assist in the implementation of programs, policies and practices to ensure that all products are in compliance with applicable international, federal, state and local regulatory requirements

Education and Experience:

  • Current undergraduate student pursuing a degree in Nutrition, Supply Chain, Business or related field at an accredited university
  • MS Office skills (Word, Excel, PowerPoint)

Knowledge, Skills, and Abilities:

  • Strong analytical and problem-solving abilities
  • Excellent and effective written and verbal communication skills with attention to detail
  • Must be comfortable interacting across functional lines including with employees located in international offices
  • Resourceful and able to work independently or on a team
  • Demonstrated ability to prioritize workload and handle multiple tasks in an effective manner
  • Must be a self-motivated individual with a desire to work in a fast-paced environment

For more information go to: https://ksu.joinhandshake.com/jobs/1349164/share_preview

Date posted: 2/26/18


Intern – Quality Assurance – Wilton Brands LLC.

Job Summary

Wilton Brands, LLC., ("Wilton") is a fun and exciting company that is proud to hold the position as a global market leader in the sweet treat making industry. We're a creative company where great people deliver innovative products and exceptional customer service. Are you creative? Do you enjoy inspiring others? Are you a problem solver? Do you exude positive energy? Then you'll be right at home here.

We are seeking an undergraduate student currently pursuing a degree in Engineering, Supply Chain or Business, who has an interest in Global Operations to intern with us for the Summer of 2018. This is a paid full-time assignment and will be based at Wilton Brands' corporate headquarters located in Naperville, IL.

This internship will provide valuable hands-on experience in our Quality department; allow you to get exposure to other areas of the business and provide learning and networking opportunities with cross-functional teams and senior leaders. We expect the candidate to have strong organizational and communication skills, analytical aptitude, critical thinking skills, and the ability to own and complete a key project within the internship time frame. This position will report to the Quality Manager.

Essential Responsibilities:

  • Participate in managing quality assurance for global consumer products including inspection management, product/supplier qualifications, corrective/preventative action management, and continuous improvement
  • Use data, lean and statistical tools to identify opportunities for Quality process improvement
  • Collaborate in global cross functional teams to introduce innovative products quickly to major customer while maintaining the highest quality Wilton branded products
  • Lead a Quality related continuous improvement project and prepare a final presentation to include the results of your assigned project(s) and present your findings to members of the team

Education and Experience:

  • Current undergraduate student pursuing a degree in Engineering, Supply Chain, Business or related field at an accredited university
  • Proficiency in MS Office (Excel, Word, Outlook, PowerPoint)
  • Familiarity with statistical tools, such as Minitab, a plus
  • Previous Quality Assurance experience a plus

Knowledge, Skills, and Abilities:

  • Strong analytical and problem-solving abilities
  • Excellent and effective written and verbal communication skills with an attention to detail
  • Demonstrated ability to prioritize workload and handle multiple tasks in an effective manner
  • Must be a self-motivated individual with a desire to work in a fast-paced environment
  • Ability to work independently as well as on a team with a high degree of collaboration

For more information go to:


Date posted: 2/26/18


Logistics Internship – T Marzetti

Build out project charter and follow DMAIC methodology

Present findings and recommendation to leadership team and stakeholders

Day to day responsibilities with transportation team will help to better understand project requirements and allow for team collaboration:

Support the business/ojt (50%)
Understand the transportation booking process
Facilitate rate negotiations
Identify improvement opportunities
Understand customers and Marzetti business
Margin enhancement (50%)
Utilize daily OJT experience to provide analytics to support transportation margin enhancement initiatives
Project management


Date posted: 2/12/18



Procurement Internship – T Marzetti

Responsibilities include:

Understanding complex networks and compiling data to understand current state
Research best practices and comparable organizations
Present completed work and opportunities to key stakeholders


Date posted: 2/12/18



Internships at Old World Spices and Seasonings, Inc.

Old World Spices & Seasonings is a premier manufacturer of custom blended, custom packaged, dry food products and seasonings. Owned and operated by the Jungk family, their combined three generations of experience in the food industry have garnered praise, awards, and reliance from food and marketing companies across North America and Europe. With a state-of-the-art Research and Innovation lab in Overland Park, Kansas to support the production facility in Concordia, MO, Old World provides high end service to a wide variety of food related industries.

Our internship program offers students the opportunity to gain applicable work experience and utilize their college education. We regard our interns as potential future employees of our company. The program takes place during the summer.

Interns will participate in each of the following areas within the organization.

Culinary and Food Development Department

· Product Development Process

o Recipe Formulation

o Benchtop Production

o Ingredient Statement Labeling

Quality Assurance Department

· Process Controls

o Allergens

o Kosher

o Organic

o Equipment

o Sanitation

· Programs


o Regulatory

o Microbiological Analysis

o Certification

o Hazard Analysis

o Lot traceability

Your internship with OWS gives you real life experience, an opportunity to learn about the food industry and the ability to start building your professional resume.

Please send your resume to Dayna Trempy / dayna@oldworldspices.com

Date posted: 2/12/18


Seaboard Foods Campus Connections

We are currently looking for:


Feed Ingredient Merchandising
Plant Production
Quality Assurance
Transportation Logistics


Feed Mill

Date posted: 2/12/18



Summer Intern Trainee (2 positions) National Beef Packing Company

Pay Range: $800.00 Per Week plus Room and Board Per Diem

Location: Kansas City / Liberal, KS. / Dodge City, KS.

Primary goal of these intern position(s) is for the selected individual(s) to learn and understand the basics of the beef business and demonstrate the skills necessary to move into a finance, accounting, marketing or boxed beef sales position within the organization following their graduation.

Position Summary: Gain a basic understanding of our beef plant operations, specifically the slaughter process and learning the primal / sub-primal cuts in the fabrication division. Slaughter and Fabrication training will be done "hands on" at National Beef's processing facilities in Liberal and Dodge City, Kansas. Training will also involve working with our Quality Assurance Department learning product specifications and how they are measured. Training will also include spending time in the following areas: Feed Lots, Cattle Procurement, Case Ready Operations, Value Added, Credit / Claims, Product Scheduling, Field Marketing, Leathers Operation and our Consumer Ready Division.

Selected individuals must be willing to spend approximately 4 weeks in Liberal, Kansas; 3 weeks in Dodge City, Kansas; and 3 weeks our Kansas City, Missouri Corporate office. Applicants must have reliable transportation. Mileage will be reimbursed based on government guidelines.

Qualifications: Excellent verbal and written communication skills

Must have an agricultural based major

Must have completed junior year but not yet started senior year of undergraduate program

Ability to effectively organize and handle multiple tasks simultaneously

Ability to work in stressful circumstances and handle all types of personalities

and levels of authority

Reasoning and problem solving ability

Excellent organizational skills

Basic computer skills

Self starter with the willingness to work hard and learn "on the go"

Please send your resume to greg.wilson@nationalbeef.com

No Phone calls will be accepted.

An Equal Opportunity Employer

Date posted: 2/12/18


Meat, Batter & Breading Applications Intern -Ingredion

Location: Englewood, CO

Business Unit: Global Innovation Group / Applications

Ingredion is hiring a Meat, Batter & Breading Intern to support the execution of project work focused on use of functional ingredients in processed meat products and batter and breaded foods.

The intern will lead defined projects that involve conducting experiments in the laboratory and pilot plant scale to understand ingredient performance in finished products. This will provide the opportunity for the intern to design experiments, learn and apply formulation skills, characterize products and interpret results in a professional team environment.

As a Meat, Batter & Breading Intern, your responsibilities will include:

Manage a focused project, working both independently and collaboratively with others, to meet project timelines and deliverables.
Organize, summarize and report data generated from experiments in a timely manner.
Analyze and understand data, results and scientific literature to advance projects.
Work collaboratively with applications and technical service teams to gain feedback on prototypes.
Maintain a clean, safe work environment. Follow guidelines for good housekeeping, GMPs and safety.
Present project status, updates and outcomes to team and key stakeholders.

The Meat, Batter & Breading Intern position is well-suited for you if you:

Enjoy hands-on food product and food ingredient development in laboratory and pilot plant settings.
Exhibit solid leadership and teamwork skills with the ability to self-motivate.
Demonstrate creative problem-solving ability with a results-oriented focus.
Set, prioritize and execute experimental goals and plans to deliver against agreed deadlines.

Qualified candidates will have:

Progress towards an MS or PhD in Food Science or related field.
Minimum 3.0 GPA required
Availability to work to full time (40 hours/week) during summer; opportunity to work part time (~ 15 hours/week) during winter, spring and fall
Demonstrated experience in hands-on food product or food ingredient development preferred
Comfort using laboratory and/or pilot plant equipment is preferred
Experience with experimental design, statistical data analysis and results interpretation.
Excellent interpersonal, verbal and written technical communication skills.

To be eligible for consideration, candidates must:

Currently possess unrestricted authorization to work in the United States. Ingredion does not intend to sponsor work visas with respect to this position or to provide this position as OPT or CPT.
Be a currently enrolled student in a Bachelor's or Master's degree program; or pursuing your PhD. If currently enrolled in an undergrad status, must have completed at least two years of coursework with status as a sophomore, junior or non-graduating senior.
If you have completed your degree, please consider other opportunities with Ingredion, posted at www.ingredion.com/careers.

As a Fortune 500 global provider of ingredient solutions, Ingredion offers great careers across various functions. If you are curious, confident, and believe in the power of game-changing ideas, we want you to make us part of your career formula.

Successful: Grow with a leader. Ingredion is FORTUNE 500 company with consistently strong financial performance.

Responsible: Thrive with an organization that lives its values. We drive relentlessly toward sustainable practices and responsible operations wherever we do business.

Meaningful: Be proud of where you work and what you do. Ingredion enables innovation in foods, beverages and consumer products that touch lives around the world.

As your career develops, Ingredion offers a diverse set of career options in the US, Canada and abroad. Our company continues to grow, organically, geographically and through acquisition.


Date Posted: 2/12/18



Walker's Food Products

Company Description

Walker's Food Products opened our doors in 1947 with a family potato salad recipe and a few sacks of spuds. Building upon the success of our Original Potato Salad, today Walker's produces a diverse line of over one hundred refrigerated salads, sides, dips, and desserts. Our customers include independent and multi-unit restaurants, grocers, and foodservice distributers from coast to coast. In addition to our own tried and true recipes, Walker's specializes in partnering with our customers to develop and produce innovative private label products.

Internship Description

As an intern at Walker's Food Products, you will have an opportunity for a hands-on work experience at a local Kansas City, Missouri food manufacturer! We value our interns and their scholarly work, and aim to address a company need within the candidate's skill set. Interns can expect to spend the first couple of weeks learning and understanding the production process. The remaining weeks will be spent on a project jointly determined by you and the Quality Assurance Manager. As Walker's is a family-owned, smaller production facility, interns will have the opportunity to meet and network with company leaders, shadow and learn from multiple departments, and learn the many facets of the food industry. We prefer college juniors or seniors pursuing a degree either in food science and technology, animal science, or meat science. This is a paid internship; however, housing will not be provided.

Interested students should send an email attached with their resume to jjenott@walkersfresh.com.

Date posted: 1/16/18


Walt Disney World Professional Internships Agricultural Sciences – Spring 2018

The Agricultural Sciences team, part of Disney's Animals, Science & Environment, offers Professional Internships designed to provide qualified college students with the opportunity for hands-on work experience in the unique growing areas that are part of Living with The Land, an agricultural attraction at Epcot®.


In addition to maintaining the show quality of our growing areas, aquaculture systems and biotechnology lab, interns will spend a significant amount of time leading informative and interactive guest tours through our facilities, along with promoting and selling these tours. Additional training sessions, classes and meetings will be scheduled throughout the semester. Other duties vary by discipline:


Operate a recirculating freshwater aquaculture facility. Monitor filtration systems and water quality, assist in diagnosis and control of disease, and raise fish to marketable size for Walt Disney World® restaurants.


Maintain a tissue culture production facility. Prepare media and culture a wide variety of plants. Then, collect, package and deliver the tissue-cultured plants to Epcot® merchandise locations.


Become an integral part of The Land's Integrated Pest Management program. Rear and maintain insect colonies, release beneficial insects into greenhouse crops, and maintain entomology related shows.

Plant Science

Maintain a high-quality show of hydroponically grown food crops from around the globe. Seed, transplant, irrigate and prune plants; harvest produce for Epcot® restaurants; rake, sweep, and provide general cleanup of greenhouses.

Minimum Requirements:

• College student or recent graduate (must apply within six months of graduation) with background and/or major in agriculture, plant science, horticulture, biology, biotechnology, entomology, aquaculture, education, or related field.

• Team player with demonstrated verbal communication skills and the ability to interact positively with both Walt Disney World® Guests and fellow Cast Members.

• Demonstrated work ethic, reliable transportation, and willingness to work on a flexible schedule.

• Willingness and ability to adhere to the Walt Disney World® personal appearance standards.

• Completed online application.

How to Apply: Go to http://disneyinterns.com/science. Search for Agricultural Sciences. Select the internship(s) you are interested in applying for, and fill out the application(s).

On your application, please upload your resume, cover letter and current transcripts (including your name, cumulative GPA, and any courses you are currently taking).

Call or email us with any questions. Telephone: (407) 560-7256 Email: wdw.epcot.science.internship@disney.com

Internship Schedule

Winter/Spring 2018: January 2018- June 2018

Summer/Fall 2018: June 2018 - January 2019

Winter/Spring 2019: January 2019 - June 2019

Date posted: 10/16/17


Summer Internship – Research and Development – Triumph Foods

Triumph Foods, LLC (Triumph) is a leader in the Pork Industry, and is recognized as a top exporter of premium pork products worldwide. The Company began operations in 2006, in Saint Joseph, MO, and is producer owned. Triumph's state-of-the-art facility processes in excess of 6 million hogs each year, and features the latest food quality, safety innovations, and humane handling practices in the industry. The Company prides itself on producing the highest quality pork products found in the market today.

Triumph Foods

Summer Internship – Research & Development

Internship Description

Triumph Food's summer internship program, beginning in June and ending in early August offers the opportunity for participants to experience the pork industry! Interns will spend considerable time learning and understanding the production process, and will also spend significant time in a home department with detailed objectives. Every week will provide a new experience for the intern in a fast-paced work environment. Interns will not only master an understanding of the production process, but will have the opportunity to meet with company leaders, network, receive feedback, shadow several departments, and have fun! After the summer internship, participants will be equipped with skills to excel in their chosen field drawing from the diverse intern experience at Triumph. See Triumph's postings in the Career Center as several unique opportunities exist.


Prefer college Junior and Seniors that are pursuing a degree in Agriculture Business, Animal Science, Food Science and Technology, Meat Science, Agriculture Economics, Finance, Accounting, and Liberal Arts.

· Ability to be a team player and exhibit strong leadership skills

· Eagerness to learn

· Housing is provided

See http://triumphfoods.com/ for descriptions and to apply.

Equal Employment Opportunity Employer of Minorities, Females, Protected Veterans and Individuals with Disabilities

Date posted: 10/9/17

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Fellowships and Postdoctorals

National Biosafety & Biocontainment Training Program Fellowship

The NBBTP Fellowship is designed specifically for people interested in careers in high-containment. This is an intensive two years, immersive experience where Fellows are introduced to all elements of biosafety. The program includes traditional lectures, reading assignments, mentoring projects and travel to off-site conferences and training sessions. /Life Sciences, Biochemistry / Molecular Biology, Biochemistry, Biology, Chemistry, Public Health, Pharm & Physiological Science, Pathology

Program Eligibility:
 NBBTP Fellowships are available only to U.S. citizens, permanent residents, or Nationals of the United States who meet all federal regulations and policies necessary for working with select agents. Fellows must have a minimum of a masters degree in the Life Sciences, or related academic areas, be willing to relocate to the Bethesda, MD area for two years, and be able to participate in multi-week assignments out-of-state. Additional eligibility guidelines, including information on English proficiency, are posted online at: http://www.nbbtp.org/policies-and-guidlines.aspx#eligibility.

Eligibility Requirements

U.S. citizen, permanent resident, or a national of the United States
Masters or post-graduate with academic degree(s) in microbiology, public health, medicine (human or veterinary), or other allied sciences (industrial hygiene, engineering, etc.).
Microbiology and/or research laboratory experience combined with excellent professional performance.
Outstanding personal, professional, and academic recommendations.
Excellent written and verbal communication skills.
Proficiency in the English language (for non-native English speakers).*
Meets all requirements established under federal regulations and policies necessary to work with Select Agents.

Application packages are due August 1, 2018

For more information go to https://ksu.joinhandshake.com/jobs/1129169/share_preview

How to Apply: Interested applicants should visit http://www.nbbtp.org/application/ and must complete the Fellowship Application online at http://www.nbbtp.org/application/ and submit all required materials as directed. DO NOT APPLY VIA HANDSHAKE; THOSE MATERIALS CANNOT BE REVIEWED.

Date posted: 3/14/18


Sarachek Predoctoral Honors Fellowship

The Graduate School is accepting applications for the Sarachek Predoctoral Honors Fellowship. The fellowship provides an award of $17,000 to a graduate student enrolled in a Ph.D. program at Kansas State University. In addition to the fellowship, up to three Sarachek Scientific Travel Awards of $1,000 each may be presented annually.

These awards are intended to recognize exceptional achievement in scholastics and research. Students must show evidence of effective communication of research results through publications in leading journals and presentations at national and international meetings. The fellowship is intended for students with an outstanding record of research and may not be awarded every year.

For more information, see www.k-state.edu/grad/financing/sarachek/.

Date posted: 1/23/18

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