Culinology Intern

Location: San Nicolas Tlanepantla

Reports to: Regional Lead and Culinology Coordinator

Type: On Site

As the Culinology Intern, you will support Ingredion initiatives focusing on food formulation & concept development, product scale-up and packaging resulting in presentations during tradeshows, events and campaigns.

You rol will be:

• Design and development of a new food concepts - Link culinary art with food science and technology, sensory and texture innovation to research, source and prepare high quality tangible food concept within project scope.
• Product development - Develop formulations and conduct evaluations to advance project that promotes functional, value-added ingredients and ingredient solutions, virtual showcase and presentations.
• Scale-up concepts - Work closely with Innovation team to enable transfer of concepts and prototypes to food manufacturing scale.
• Knowledge management - Organize, summarize, and report technical data generated from formulation trials, stability testing and experimentation.
• Food safety - Knowledge of safe processes and practices for handling, preparing, storing, transporting, serving, and growing food and food ingredients. The goal of food safety is to prevent foodborne illnesses and contamination.
• Digital content creation - Create various content types such as video, photograph, article and infographics of food and beverage products based on company's brand guidelines to support your project presentation.

What you need:

• Final semester students in Gastronomy, Culinary Arts, Culinology.
• Demonstrated experience with hands-on food concept formulation in kitchen laboratory/food production and tradeshows.
• Advanced English

Ingredion Total Rewards and benefits

• scholarship $10,500 per month
• superior benefits

Relocation Available:
No