Food Science Intern At — Mr. Baker
This internship provides hands-on experience in bakery product development, quality evaluation, and operational documentation within a commercial production setting. The student will participate in the development of a new cinnamon roll , focusing on formulation to achieve targeted quality attributes such as softness, moisture retention, flavor balance, and visual appeal. The role will involve evaluating the effects of processing variables including mixing time, fermentation and proofing conditions, bake time, and temperature on final product quality and consistency. In addition, the student will assist in scaling successful bench-top formulations to full-scale bakery production while ensuring reproducibility and process control. The internship also includes short-term shelf-life evaluation of selected bakery products under defined storage conditions to assess quality retention and staling behavior. Finally, the student will contribute to the review and development of standard operating procedures (SOPs), sanitation documentation, and recordkeeping systems to support food safety, quality assurance, and operational consistency.
By the end of this internship, the student will have developed practical skills in bakery product development, quality assessment, and food production documentation. The student will be able to design and evaluate bakery formulations, specifically cinnamon rolls, using controlled process variables to achieve targeted sensory and physical characteristics. They will gain experience assessing the impact of mixing, fermentation, baking parameters, and scale-up on product consistency and quality. The student will also learn to conduct short-term shelf-life evaluations by monitoring physical and sensory changes such as staling, moisture migration, and appearance degradation under defined storage temperatures. Additionally, the student will develop competencies in food safety and quality systems by reviewing and creating SOPs, establishing standardized logs for temperature monitoring and sanitation, and maintaining batch records. Overall, the student will strengthen their ability to apply food science principles in a real-world bakery environment while supporting evidence-based quality and safety practices.
Students will be trained on all aspects of the job including recipes, operating procedures, equipment and sanitation training and customer relation training.
The student will work with ovens, mixers and standard kitchen equipment that can result in burns cuts or more severe injury if equipment is not handled correctly.
| Hours | Duration |
|---|---|
| 80 | hours per placement |