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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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11:30 am to 1:00 pm

 

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Job Opportunities


Food Science

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

 

 

Food Engineering – Fresno State

Position Summary:
The Department of Food Science and Nutrition at California State University, Fresno seeks applicants for a tenure-track, academic year position as an Assistant Professor.The successful candidate will teach introductory and advanced courses in food engineering and food processing systems in the Department of Food Science and Nutrition, the Department of Industrial Technology and the Department of Viticulture and Enology in the Jordan College of Agricultural Sciences and Technology. The teaching assignment will vary depending on programmatic needs. Other expectations include, but are not limited to, actively engaging in research, advising students, supervising graduate theses, participating in program development and service at all levels of university governance, interactions with the food, wine, grape and/or technology industries as appropriate, and involvement with the San Joaquin Valley community. Opportunities exist for a reduced teaching load to conduct sponsored research. Additional compensation may also be possible for summer teaching or administrative assignments. Outcomes assessment and service learning are important components of the university curriculum.

Required Education

Ph.D. degree in food engineering or a closely related engineering or food processing discipline. Successful candidates must have teaching experience at the undergraduate and graduate level.

Required Experience

Ability to demonstrate a commitment to working effectively with faculty, staff, and students from diverse ethnic, cultural, and socioeconomic backgrounds.

Preferred Qualifications

Successful candidates should show evidence of service-related activities. Successful candidates should show evidence of the ability to utilize technology in instruction. Successful candidates also should demonstrate a commitment to working effectively with faculty, staff, and students from diverse ethnic, cultural, and socioeconomic backgrounds and have highly effective written and oral communication skills. The successful candidate should provide evidence of their ability to apply their expertise in food processing to the wide array of foods and beverages processed in the Central Valley of California. The successful candidate should show evidence of scholarly and applied research. The successful candidate should show evidence of experience with equipment used to process, portion, and package food and beverage products.

Application Procedures

Review of applications will begin December 1, 2017, and will continue until the position is filled. To apply, applicants must complete an online application at jobs.fresnostate.edu and attach the following: 1) a cover letter specifically addressing required experience and preferred qualifications; 2) a curriculum vitae; 3) list of three professional references; and 4) statement of teaching philosophy. Finalists will be required to submit: 1) three current letters of recommendation and 2) official transcripts. For inquires, contact: Dr. Athanasios Alexandrou, Search Committee Chair, California State University, Fresno, Department of Industrial Technology, 2255 E. Barstow Avenue, M/SIT 9, Fresno, CA 93740-8002; Phone: 559.278.1951; E-mail: aalexandrou@csufresno.edu.

Other Requirements

In compliance with the Annual Security Report & Fire Safety Report of Campus Security Policy and Campus Crime Statistics Act, California State University, Fresno has made crime-reporting statistics available to applicants, students, and employees on-line at http://www.fresnostate.edu/police/clery/index.shtml. Print copies are available by request from the Campus Police Department.

A background check (including criminal records check) must be completed satisfactorily for this position. An offer of employment may be withdrawn or employment may be terminated based upon the results of the background investigation.

The person holding this position is considered a "mandated reporter" under the California Child Abuse and Neglect Reporting Act and is required to comply with the requirements set forth in CSU Executive Order 1083 Revised July 21, 2017 as a condition of employment. You can obtain a copy of this Executive order by accessing the following web site: http://www.calstate.edu/eo/EO-1083.html.

California State University, Fresno is a smoke free campus. For more information, please click http://fresnostate.edu/adminserv/smokefree/index.html

More information: https://my.fresnostate.edu/psp/mfs/EMPLOYEE/HRMS/c/HRS_HRAM.HRS_CE.GBL?Page=HRS_CE_HM_PRE&Action=A&SiteId=1

Date posted: 11/27/17

 

Manufacturing Transformation Co-op – Bimbo – 2 positions

See link for more information regarding these 3 positions:

· Manufacturing Transformation Co-Op – Salt Lake City, UT

https://careers.bimbobakeriesusa.com/job/2117

Date posted: 10/23/17

 

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)
jfereday@daddyrays.com
www.daddyrays.com

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)
jfereday@daddyrays.com
www.daddyrays.com

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.

Qualifications:

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.

Responsibilities:

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.

 

Assistant Professor – Meat Science – Kansas State University

Position: Assistant Professor, Meat Science

Department of Animal Sciences and Industry

Kansas State University, Manhattan, KS

Appointment: Full time, 12-month, tenure-track position (60% Research, 40% Teaching)

Position Description and Responsibilities:

The successful candidate will have the ability to:

  • Develop a well-recognized, dynamic meat science research and teaching program
  • Establish and maintain a competitive, extramurally funded research program in the area of meat and/or lipid chemistry
  • Provide instruction to graduate and undergraduate students in the candidate's area of expertise
  • Demonstrate a strong commitment to team-oriented research, and the development and success of students
  • Participate in management of Meat Science Laboratories
  • Collaborate with other faculty and participate in departmental and Meat Science activities/programs
  • Mentor graduate students and advise undergraduate students

Minimum Qualifications Required:

  • Ph.D. or equivalent at the time of hire in Meat Science, Animal Science or Food Science
  • Knowledge and experience in meat science
  • Demonstrated excellence in research
  • Knowledge of meat and/or lipid chemistry
  • Interest or demonstrated excellence in teaching graduate and/or undergraduate courses in meat, animal or food science
  • Excellent written and oral communication skills

Qualifications Preferred:

  • Expertise in the area of meat and/or lipid chemistry or closely related field
  • Experience and knowledge in the meat/food industry
  • Demonstrated ability to obtain extramural funding
  • Strong academic publication record
  • Taught or assisted in teaching graduate and/or undergraduate meat science courses
  • Experience conducting collaborative, interdisciplinary research
  • Experience in both graduate and undergraduate advising
  • Ability to work in a multi-disciplinary team environment and a commitment to expanding and fostering diversity

Departmental Description: The Department of Animal Sciences and Industry offers strong teaching, research, and extension programs with approximately 56 faculty, 1,226 undergraduate, and 183 graduate students. Meat Scientists are also involved and cooperate in programs with the Food Science Institute and the Kansas State University Olathe campus. More information about the department can be found at http://www.asi.k-state.edu.

Application Procedure:

Please visit the job announcement at http://careers.k-state.edu/cw/enus/job/501191/assistant-professor-meat-science-lipid-chemistry and complete the PageUp application process as well as upload:

  1. A cover letter clearly describing how the candidate meets the required and preferred qualifications,
  2. A one-page summary of the candidate's research philosophy and goals,
  3. A one-page summary of the candidate's teaching philosophy and goals,
  4. A detailed curriculum vitae, 5) official copies of all university transcripts and 6) a list and contact information for 3 people who may be contacted with regard to the applicant's professional qualifications.

Review of Applications: Review of applications will begin July 2, 2017, and will continue until a suitable candidate is identified.

Questions: Please direct all questions regarding the position announcement and application procedure to Dr. Travis O'Quinn, Search Committee Chair, at travisoquinn@ksu.edu or 785- 532-3469.

Applicants must be currently authorized to work in the United States. Equal employment opportunity: Kansas State University is an Equal Opportunity Employer of individuals with disabilities and protected veterans and actively seeks diversity among its employees. Equal Employment Opportunity is the Law.

Background screening statement: In connection with your application for employment, Kansas State University may procure a Background Screen on you as part of the process of considering your candidacy as an employee.

Date posted: 5/15/17

 

Kemps Operations Management Trainee – Dairy Farmers of America

This position will work in concert with the production employees and plant management to become proficient in managing the production floor and plant activities. This Management Trainee will work at Kemps manufacturing locations over a 12-24 month period to gain knowledge of the internal operations of the entire facility and develop a deep understanding of safety, quality, environmental, and maintenance programs. The Trainee will be responsible for learning and working effectively within our culture, value system, and business model. This individual will gain experience with all disciplines to ensure a thorough understanding of the locations business model by learning how each department works together and impacts one another.

Duties and Responsibilities:

  • Develops an understanding of the Key Performance Indicators at the facility in Safety, Quality, Cost, and Engagement; analyze trends and current challenges and assist in building and implementing action plans for improvement.
  • Develops an understanding of pasteurizing, separating, freezing, cooling, filling, mixing, standardizing, packaging, and storing operations of milk, ice cream, and cultured products.
  • Assists production management team in scheduling and develops an understanding of the proper amount and variety of products to be produced based on each order.
  • Promotes positive and productive working relationships. Understands and effectively applies work rules, union contract provisions and employment policies. Actively engages with employees through shift meetings and other methods of communication.
  • Takes the lead to identify and execute on a continuous improvement project from concept to completion in the areas of safety, cost, or quality.
  • Undertakes a capital expenditure request from inception to Capital Screening Committee approval.
  • Actively promotes safe work behaviors and holds self and others accountable for following safety rules and regulations. Completes accident/injury investigations. Participates in and understands plant safety programs.
  • Proactively identifies ways to increase operational efficiency and contain costs. Identifies and implements best practices in establishing SOP's and managing labor. Thinks creatively and develops alternative possibilities to drive improvement.
  • Practices leadership techniques and engages in labor relations to better manage employees and effectively oversee the production floor and plant activities.
  • Performs other duties as determined by business needs.

Required Minimum Qualifications:

Education and Experience

  • Bachelor's Degree in Engineering, Food Science, Dairy Science, Microbiology, or related area

Necessary Knowledge, Skills and Abilities

  • Basic understanding of fundamental methods of quantitative analysis and accounting practices.
  • Knowledge of dairy industry production processes and practices preferred, but not required at time of hire.
  • Ability to lead and manage work teams within the department and extend to other departments as needed.
  • Supports, demonstrates and promotes Kemps' Values. Integrity (Build Trust), Passion (Carry the Vision), Performance (Produce Results), Quality (Lead the Way), Innovation (Make It Better), Accountability (Own It).
  • Ability to relocate and/or travel to various manufacturing locations over the course of the program.

Online Application Address: https://recruiting.adp.com/srccar/public/RTI.home?c=1104941&d=ExternalCareerSite&r=5000215866906

Date posted: 5/8/17

 

Microbiologist – Food Safety Net Services

Job Reference Num: MICj-17-00005

No of Openings: 1

Hours per Week: 40

Wage/Salary: 34K-39K

JOB SUMMARY

The function of this job is to perform advanced analytical and microbiological testing of food products, ingredients, and environmentals. The position consistently exercises independent judgment and discretion in performing the application and evaluation of approved microbiological techniques and methodologies used in analytical testing, and the interpretation of test results. This role has training and supervisory responsibilities as needed.

ESSENTIAL RESPONSIBILITIES

  • Accurately perform and read test results and notify Laboratory Management of deviations
  • Prepare and analyze samples for indicator organisms, pathogens, and chemistries
  • Apply aseptic/microbiological techniques in daily workload
  • Apply independent judgement in the interpretation of qualitative test results
  • Conduct additional testing as needed based upon independent review of test results
  • Accurately perform final determination of special micros and complete final results disposition
  • Communicate results including pathogenic confirmations and maintain a positive relationship with clients
  • Report inventory and expendable supplies/materials needed for testing requirements
  • Provide routine preventive maintenance by daily cleaning, sanitizing, trash disposal, and equipment quality control
  • Assist in quality control duties to by taking incubator temperatures, inoculating control organisms, running media controls, etc.
  • Assist with training and research assignments including troubleshooting
  • Independently pursue an assigned series of processes, procedures, or techniques in accordance with FSNS policies/procedures and customer requirements
  • Assisting in developing and revising Standard Operating Procedures (SOPs)
  • Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends
  • Perform all activities in a neat, safe, hygienic, and efficient manner
  • Share information in an open and timely manner
  • Assist with managing priorities and schedule
  • Responsible for the safety of oneself and others working within their area
  • Responsible for the completion of required training
  • Travel is required and at the discretion of management

OTHER DUTIES

  • Perform other duties as assigned
  • As needed from time to time, assist in performing Login Technician, Media Technician, and/or Micro Technician.
  • If assigned, conduct responsibilities of Branch Safety Coordinator outlined in the corporate safety manual and report to the Corporate Safety Officer for assigned duties

SUPERVISORY RESPONSIBILITIES

  • This job has no regularly assigned supervisory responsibilities, although the position is expected to train others, and step in to perform supervisory responsibilities when the Sr. Microbiologist, Lead or the Supervisor is not available.

MINIMUM QUALIFICATIONS

  • Bachelor's degree in Life Science or related field, microbiology preferred
  • Two or more years of experience in a commercial food-testing or analytical laboratory
  • Or equivalent combination of education and experience
  • Working knowledge of aseptic sampling technique, automated lab equipment, and acceptable methods and procedures
  • Familiar with GLP, OSHA guidelines, FDA, BAM, APHA, ISO, and USP methods and procedures
  • Broad knowledge of concepts, practices, and procedures of a food testing laboratory
  • Ability to travel when necessary

Online Application Address:  https://www.appone.com/MainInfoReq.asp?R_ID=1485113

Date posted: 4/24/17

 

Path Lab Analyst – Food Safety Net Services

Job Reference Num: MIC-17-0004

No of Openings:
2

Hours per Week:
40

JOB SUMMARY

The function of this job is to perform analytical and microbiological testing of food products, ingredients, and environmentals. The position performs the application and evaluation of approved microbiological techniques and methodologies.

ESSENTIAL RESPONSIBILITIES

  • Accurately perform and read tests results and notify Laboratory Management of deviations
  • Prepare and analyze samples for indicator organisms, pathogens, and chemistries
  • Apply aseptic/microbiological techniques in daily workload
  • Report inventory and expendable supplies/materials needed for testing requirements
  • Provide routine preventive maintenance by daily cleaning, sanitizing, trash disposal, and equipment quality control
  • Assist in quality control duties to by taking incubator temperatures, inoculating control organisms, running media controls, etc.
  • Independently pursue an assigned series of processes, procedures, or techniques in accordance with FSNS policies/procedures and customer requirements
  • Maintain a high degree of technical competence by reading scientific journals, attending professional workshops, and being aware of food industry issues and trends
  • Perform all activities in a neat, safe, hygienic, and efficient manner
  • Share information in an open and timely manner
  • Responsible for the safety of oneself and others working within their area
  • Responsible for the completion of required training

MINIMUM QUALIFICATIONS

  • Associate degree in Life Science or related field with two or more years of laboratory experience
  • Two or more years of experience in a commercial food-testing or analytical laboratory
  • Working knowledge of aseptic sampling technique, automated lab equipment, and acceptable methods and procedures
  • Familiarity with GLP, OSHA guidelines, FDA, BAM, APHA, ISO, and USP methods and procedures
  • Broad knowledge of concepts, practices, and procedures of a food testing laboratory
  • Ability to travel when necessary
  • Or equivalent combination of education and experience

Online Application Address:  https://www.appone.com/MainInfoReq.asp?R_ID=1485069

Date posted: 4/24/17

 


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Internships

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

 

USMARC 2018 Summer Undergraduate Internship Program

The U.S. Meat Animal Research Center (USMARC), located in Clay Center, Nebraska, will be sponsoring a 2018 Summer Research Internship Program for undergraduate students. We have continued to explore opportunities to strengthen ties between scientists at USMARC and faculty, staff, and students at various colleges and universities throughout the country. This program, at the undergraduate level, is the opportunity we need to guide students into the field of research.

Below is a link to the USMARC Careers page with information about our 2018 program and the application process, along with the timeline for submission of applications. We have projects representing our research units: Genetics, Breeding, and Animal Health; Meat Safety and Quality; Nutrition & Environmental Management; and Reproduction. An application form, along with a list of supporting documents, can be found at this link:

USMARC 2018 Summer Internship Program

Application packages must be postmarked by February 5, 2018. Letters of recommendation must be sent directly from the advisor or professor to Janel Nierman at Janel.nierman@ars.usda.gov or mail them to Attn: Janel Nierman, USMARC, PO Box 166, Clay Center, NE 68933. Applications will be considered incomplete if a letter of recommendation is not received.

Student intern selections and offers will be made by March 16, 2018.

We look forward to an opportunity to interact with the students and provide them with an outstanding research experience here at the USMARC. I thank you in advance for your interest and for making our program known to others.

Date posted: 11/27/17

 

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®.

Responsibilities:

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:

Aquaculture

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.

Biotechnology

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.

Entomology

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.

Qualifications

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



KDA 2017 Fall Interns

The State of Kansas Department of Agriculture (KDA) is accepting applications for 2017 Summer Interns through the Governor's Internship Program. Interested individuals may apply for the program at: https://governor.ks.gov/serving-kansans/internship.

Contact information: Dana.Ladner@ks.gov or 785-564-6660.

Date posted: 9/5/17

 


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