Bakery R&D Intern: Yeast & Ingredient Prototyping

Lesaffr; Milwaukee (WI); On-site; USD 21,000 - 30,000; Full time

Job summary

Lesaffre's Bakery R&D Internship in Milwaukee invites you to join a team developing yeast and bakery ingredients for industrial applications.

You'll design prototypes, test ingredients, and collaborate with scientists and bakers to translate findings into scalable bakery solutions. This paid summer internship requires pursuing Bakery Science or Food Science and willingness to relocate to Milwaukee for the season.

Qualifications

• Pursuing a Bachelor’s degree in Bakery Science or Food Science with a minor in bakery science or emphasis.
• Ability to understand Baker’s percent and perform unit conversions.
• Proficiency with Microsoft Office programs and basic data handling.

Responsibilities

• Develop and design ingredient prototypes for testing in yeast-raised bakery applications.
• Evaluate existing products for new opportunities in bakery science.
• Conduct field trials at industrial locations with guidance from Technical Services.
• Collaborate with Supply Chain to source raw materials for new ingredients.
• Work with Quality & Regulatory to develop material specifications and documentation.
• Possibility to travel to customer facilities, other Lesaffre locations, or trade shows.

Skills

Baker’s percent

Math calculations

Microsoft Office

Relocate to Milwaukee

Travel up to 15%

Education

Bachelor’s in Bakery Science or Food Science

Job description

Lesaffre's Bakery R&D Internship in Milwaukee invites you to join a team developing yeast and bakery ingredients for industrial applications.

You'll design prototypes, test ingredients, and collaborate with scientists and bakers to translate findings into scalable bakery solutions. This paid summer internship requires pursuing Bakery Science or Food Science and willingness to relocate to Milwaukee for the season.