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Intern R&D Tech Services

Date: Jan 17, 2019

Location: Downers Grove, IL, US, 60515

Company: Glanbia

Glanbia Performance Nutrition (GPN) is a leader in sports nutrition, is a full line manufacturer of protein supplements, ready-to-drink beverages, nutrition bars and performance enhancement products. Glanbia has evolved to become a leading global performance nutrition and ingredients group employing more than 5,800 people across 34 countries worldwide.  Our brands include Optimum Nutrition, Isopure, BSN, trusource, Nutramino, ABB, Amazing Grass, Body & Fit, and thinkThin.

 

Glanbia Performance Nutrition  is the fastest growing business segment within Glanbia plc (www.Glanbia.com). With a state-of-the-art innovation platform and market-leading technical know-how as  well  as  a  deep  understanding  of  protein  and  its  customers,  GPN’s  brands  are  amongst  the  most recognized   and   trusted   names   in   the   rapidly-growing,   global   sports   nutrition   market.                                   

 

Job/Project Summary:

 

Evaluate alternative and cost effective sources of materials for current formulations in order to provide continuity of supply or savings.

 

Learning Objectives:

  • Evaluate one to one replacements in finished goods based on sensory evaluation and material documentation
  • Use nutritional label software and internal databases to ensure compliance with label claims and regulations
  • Employ best practices for making food and beverage products in a lab environment
  • Record and communicate results to management effectively

 

Expected Outcomes:

  • Lead projects for one to one replacements including document review, sensory evaluation and interpretation of test results
  • Participate in department-wide initiatives which may include competitive analysis, tradeshows and other special projects
  • Work with other interns on a project to be presented to Leadership at the end of the internship
  • Support R&D as needed to meet deadlines

 

Job Responsibilities (listed in order of importance and/or time spent):

  • Coordinate projects identifying alternate sourcing of ingredients for quality improvement and cost reduction
  • Use basic scientific procedure, including upkeep of notebooks and other results documentation
  • Prepare blends in the lab to be used for testing ingredients and sensory evaluation
  • Attend cross-functional meetings to communicate results

     

Basic Qualifications:

  • Education in food science, chemistry, or other science
  • Detail oriented and able to analyze data for conclusions
  • Excellent verbal and written communication skills
  • Ability to manage projects to deadlines


Nearest Major Market: Chicago