Texture-Forward Foodservice Intern

Ingredion; Bridgewater Township (NJ); Hybrid; USD 30,000 - 36,000; Full time

Benefits offered by this job

Housing stipend

Capstone Summit

Mentor program

Inclusion & Belonging

Job summary

Ingredion is seeking a Global Culinology Foodservice Intern for Summer 2026 in Bridgewater, New Jersey. You will develop texture-forward concepts and support Foodservice development through lab experiments and cross-functional collaboration.

You will apply culinary skills in a laboratory environment, interpret data, and present findings to leadership. This internship offers housing stipends and exposure to a global innovation culture.

Qualifications

• Pursuing a bachelor’s or master’s degree in a related field with lab/culinary exposure.
• Strong safe-lab practices and culinary application experience.
• Excellent written and verbal technical communication; able to present data.

Responsibilities

• Develop texture-forward concepts through lab experiments and data analysis.
• Apply culinary skills in a lab setting to create Foodservice solutions.
• Collaborate with Marketing, Applications, and Technical Services to scope projects.
• Summarize and report experimental data to inform technical recommendations.
• Present findings to leadership in capstone style presentations.
• Help create the 2027 Texture and Trend Report with global teams.

Skills

Laboratory experience

Culinary skills

Communication

Creativity

Transportation

Education

Bachelor's/Master's student

Tools

Lab equipment

Job description

Ingredion is seeking a Global Culinology Foodservice Intern for Summer 2026 in Bridgewater, New Jersey. You will develop texture-forward concepts and support Foodservice development through lab experiments and cross-functional collaboration.

You will apply culinary skills in a laboratory environment, interpret data, and present findings to leadership. This internship offers housing stipends and exposure to a global innovation culture.