Possession of or working towards the possession of a Bachelor's degree (B.S) from a four-year accredited college or university in Food Science, Biology, Microbiology, or Chemistry with a minimum 3.0/4.0 GPA.
Knowledge of food safety principles and food process, eg. Exposure to HACCP, GMPs
Presentation, communication skills and confidence, demonstrated by ability to ask meaningful questions and clearly articulate experience, good non-verbals, and experience interpreting and acting on info/data and/or leadership roles.
Strong science foundation demonstrated by time in lab (volunteering, research experience) and coursework in chemistry, biochemistry and/or microbiology.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Demonstrated interest in being hands-on in a manufacturing environment, e.g. internship experience, seeking out opportunities to learn about manufacturing.
Ability to understand results or impact, make quick, accurate and sound decisions based on results.
Rome, GA, US,
30161
Intern
23 June 2024