Global Culinology Intern: Texture-Forward Foodservice

Ingredion Incorporated; Bridgewater Township (NJ); Hybrid; USD 28,000 - 34,000; Full time

Benefits offered by this job

Housing stipend

Capstone Summit travel

Job summary

Ingredion Incorporated in Bridgewater, NJ invites a Global Culinology Foodservice Intern to join the team for summer 2026. You will support development of texture-forward concepts, collaborate with Marketing and Applications, and help prepare customer-facing materials and the Texture and Trend Report.

A current bachelor’s or master’s student in food science or culinary field is required, with laboratory and culinary experience.

Qualifications

• Pursuing a Bachelor's or Master's degree in food science, culinary science, or related field.
• Laboratory and culinary experience.
• Strong communication and teamwork skills.

Responsibilities

• Perform laboratory experiments, conduct data analysis and interpret results to create new concepts.
• Apply Culinary skills in a laboratory setting to develop texture-forward solutions for Foodservice.
• Work cross-functionally with Marketing, Applications, and Technical Services to scope projects and align solutions to customer needs.
• Coordinate, summarize and report data from experiments to support technical recommendations.
• Present project findings to Foodservice and Culinology Leadership in a capstone presentation.
• Collaborate with Global Culinology and Foodservice teams to create the 2027 Texture and Trend Report.

Skills

Laboratory skills

Culinary/food formulation

Data analysis

Verbal/written communication

Education

Bachelor’s degree in progress (food science/culinary)

Tools

Laboratory equipment

Job description

Ingredion Incorporated in Bridgewater, NJ invites a Global Culinology Foodservice Intern to join the team for summer 2026. You will support development of texture-forward concepts, collaborate with Marketing and Applications, and help prepare customer-facing materials and the Texture and Trend Report.

A current bachelor’s or master’s student in food science or culinary field is required, with laboratory and culinary experience.