Fiber R&D Intern - Food Science & Ingredients

Ingredion; Bridgewater Township (NJ); On-site; USD 25,000 - 36,000; Full time

Benefits offered by this job

Housing stipends for relocation

Internship program events & activities

Intern Coaching Program

Involvement in BRGs

Employee recognition program

Employee discount program

Job summary

Ingredion in Bridgewater, NJ invites a motivated student to join its R&D team as a Functional Fiber Research Intern for Summer 2026. You will support a fiber structure-function project, characterize native materials, benchmark against commercial ingredients, and explore modification strategies for food applications.

Work includes literature searches, lab experiments, data analysis, ELN data recording, and presenting findings to the project team.

Qualifications

• Familiarity with working in a chemistry or biochemistry lab while adhering to lab safety requirements.
• Progress toward a Bachelor’s, Master’s or Doctorate degree with laboratory research experience.
• Experience with experimental design, quantitative data analysis, and interpretation of structure-function relationships.
• Excellent interpersonal, verbal, and written communication skills including presentations and reports.

Responsibilities

• Conduct literature searches on prior art and current technology and summarize outcomes.
• Perform lab experiments, analyze data, and make recommendations to the project team.
• Coordinate, summarize and report data generated from these experiments.
• Record data in the Electronic Lab Notebook (ELN) and archiving databases; communicate results to teams.
• Present research findings to management with recommendations for future projects.

Skills

Chemistry lab familiarity

Data analysis

Communication skills

Collaborative mindset

Education

Bachelor’s/Master’s/Doctorate in Chemistry

Biochemistry

Food Science

Chemical Engineering

Material Science

Tools

ELN

Job description

Ingredion in Bridgewater, NJ invites a motivated student to join its R&D team as a Functional Fiber Research Intern for Summer 2026. You will support a fiber structure-function project, characterize native materials, benchmark against commercial ingredients, and explore modification strategies for food applications.

Work includes literature searches, lab experiments, data analysis, ELN data recording, and presenting findings to the project team.