R&D Product Insights Internship

About the Role

As an intern or co-op student, you will be placed in a challenging position where you can make real contributions to real projects, applying your knowledge and creativity. You will have the chance to work with Members from a variety of functional areas, in a team-based work environment and a culture that celebrates growth and learning.

Position Overview

As a member of the Product Insights team, you will support Research and Development (Product, Process and Packaging Development) under the direction of our Sensory and Applications teams. You will work within Johnsonville's Research and Development group and interact cross-functionally across Johnsonville with Marketing - Food Service and Retail, Consumer Insights, and Food Safety and Quality.

Key Responsibilities

• Assist in testing of new product platforms, line extensions, and performance improvements.
• Evaluate the sensory characteristics of Johnsonville's portfolio of products.
• Participate in the cross-functional activities of project teams.
• Collaborate with Research and Development scientists responsible for working on fresh, ready-to-eat, and new technology products.
• Plan and carry out sensory product testing activities based on project timelines utilizing internal and external resources.
• Leverage competencies to plan and execute on-trend culinary solutions for customers.
• Help ensure superior product performance by leveraging skill sets in food science.
• Interpret test results and present to the project team.
• Assist with on-going sensory tests and product cuttings as needed.
• Plan and carry out Johnsonville product showcase for Summer 2027 Intern Group.
• Maintain accurate and complete work records such as a notebook and status reports.
• Share ideas, questions, problems, and results with other team members.
• Present summer learnings with the team at the end of the internship.

Requirements & Tech Stack

• Computer proficiency in Microsoft Word and Excel.
• Must maintain confidentiality of proprietary information.

Qualifications

• Candidate must currently be working towards a Bachelor's Degree in Culinary, Meat Science, or Food Science from an accredited university; junior or senior status preferred.
• 3.5 minimum GPA strongly preferred.
• Have a general understanding of Sensory Science (preferably basic coursework completed).
• Have a working knowledge of statistics.
• Prior work experience preferred.
• Desire to learn, grow, and contribute in a team-based environment.
• Possess a drive for excellence.

Other Requirements

• Start Date: May 24, 2027.
• Must be at least 18 years old.
• Willing to travel to other facilities.
• Ability to work off shifts as needed (may require coming in before 8:00 am or after 5:00 pm depending on customer need).

Benefits and Compensation

• Access to the 24/7 onsite fitness center.
• Onsite medical clinic.
• Exact compensation may vary based on skills, experience, and location.