Sensory & Consumer Insights Intern — Food Science

DSM-Firmenich AG

Singapore

On-site

SGD 10,000 - 17,000

Part time

6 days ago
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Job summary

DSM-Firmenich AG is seeking a Sensory & Consumer Insight Intern in Tuas, Singapore. The role supports sensory descriptive analysis, sample preparation, data compilation, and basic analysis, while exploring consumer insights across Southeast Asia with in-house tools.

The internship offers exposure to sensory science in product development, collaboration with cross-functional teams, and opportunities to contribute to flavor and health-focused projects within an innovative science-led organization.

Qualifications

  • Currently pursuing a Diploma or Bachelor’s degree in Food Science, Data Science, Food Technology, Chemistry, Life Sciences, or a related field.
  • Proficient with MS Office; strong Excel skills for data collation and analysis; good presentation skills in PowerPoint.

Responsibilities

  • Perform routine laboratory activities including sample preparation and housekeeping for sensory panel testing.
  • Prepare flavor references and samples per instructions for all sensory evaluations.
  • Conduct basic sensory tests, tabulation, simple analysis and reporting using internal tools.
  • Coordinate with panelists to arrange sensory test appointments.
  • Assist in market and consumer trends research for Southeast Asia using internal tools.

Skills

Attention to detail
Data analysis

Education

Diploma or Bachelor's degree in Food Science, Data Science, Food Technology, Chemistry, Life Sciences, or related field

Tools

Excel
PowerPoint

Job description

DSM-Firmenich AG is seeking a Sensory & Consumer Insight Intern in Tuas, Singapore. The role supports sensory descriptive analysis, sample preparation, data compilation, and basic analysis, while exploring consumer insights across Southeast Asia with in-house tools.

The internship offers exposure to sensory science in product development, collaboration with cross-functional teams, and opportunities to contribute to flavor and health-focused projects within an innovative science-led organization.

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