R&D Food Science Co-op: Kitchen-to-Pilot Prototyping

Campbell's; Camden (NJ); On-site; USD 25,000 - 30,000; Full time

Job summary

Campbell Soup Company in Camden, NJ is offering a 6-month co-op on the Research & Development team, starting January 11, 2027 and ending June 25, 2027. You'll work 40 hours weekly on critical product projects across iconic brands, with mentorship and hands-on opportunities in bench-top development, tastings, and scale-up testing.

Applicants must be full-time undergrad or grad students in Food Science or related fields, returning to school after the co-op, with a GPA of 3.0+ and ability

Qualifications

• Must be a full-time undergraduate or graduate student enrolled in a Food Science or related program.
• Must be returning to school for at least one semester after the co‑op session.
• Must have completed at least one semester of core Food Science or related classes.
• Minimum GPA of 3.0 or higher preferred.
• Must be able to commute to Camden, NJ office 5 days a week.
• Must be willing to handle all food types including allergens.

Responsibilities

• Conduct product development of bench top prototypes in kitchen and commercialization scale-ups in pilot plant.
• Uncover potential solutions to technical challenges through the application of experimental designs and data analysis.
• Participate in and lead product tastings.
• Effectively collaborate with immediate and cross-functional team members.
• Lead a project and present results to the R&D organization upon completion.

Skills

Learn quickly

Independent work

Teamwork

Education

Food Science or related program (undergrad/grad)

Job description

Campbell Soup Company in Camden, NJ is offering a 6-month co-op on the Research & Development team, starting January 11, 2027 and ending June 25, 2027. You'll work 40 hours weekly on critical product projects across iconic brands, with mentorship and hands-on opportunities in bench-top development, tastings, and scale-up testing.

Applicants must be full-time undergrad or grad students in Food Science or related fields, returning to school after the co-op, with a GPA of 3.0+ and ability