The Research & Development (R&D) function at Cargill will provide students with a career interest and a food related academic background, the opportunity to apply knowledge gained in the classroom to a business environment. The internship program is designed to provide students with the opportunity to learn and work with Cargill business units/function to provide solutions to customers.
You will be assigned to a project or multiple projects that will be substantive in nature and will create exposure to a variety of work activities. Interns will have the opportunity to:
Gain immediate hands on work experience in one of the world’s largest agribusiness companies.
Participate in orientation, networking, mentoring relationships and other opportunities targeted towards personal and professional development.
Receive periodic and candid feedback on job performance.
Your internship project(s) will be in one of two areas: research or applications.
‘Research’ oriented projects encompass applying scientific principles to build knowledge about food ingredients in our portfolio for use in finished food systems. Knowledge generated by the research group is typically used by our business units and customers to support development of new Cargill ingredients or customers’ finished products. The intern will work as part of a team on a variety of research projects focused on using analytical chemistry and food material science to characterize functionality of food ingredients at the molecular level.
‘Applications’ oriented projects involve applying lab or pilot work on customer finished food systems. Such applications work is typically done to meet a customer need and to support development of a new Cargill ingredient or product.
Your internship may take place in one of the following areas:
Food R&D Team: Researching how Cargill ingredients function in different snacks and bakery applications and processes. Creating new and innovative bakery, snack, dairy, and beverage formulations for customers and/or tradeshows.
Protein R&D Team: Summer interns will have the opportunity to work with our team of food scientists learning new product development processes like formulation setup, USDA guidelines, understanding ingredient usages, shelf life evaluation, experimental design, sensory evaluation and least cost formulations. Interns will be responsible for leading at least one summer project with the supervision of their summer manager. Additionally, interns will have the opportunity to network with cross functional teams in the Cargill Protein NA group as well as the chance to learn more about customer focused innovation projects and high-performance innovation projects across our business.
Ingredient/Material/Nutrition Research Team: IMN focuses on developing novel chemical and material characterization methods, processing techniques and product analyses, and applying those both in long-term scientific investigations and short-term support of business-driven product development. Projects in the IMN space can vary widely, but will generally focus on new ingredient or process method development, or in building of tools to better understand Cargill products & processes.
During your internship experience, you will be assigned projects, participate in company events and community events, and will have the opportunity to network with and learn from different levels of company management. Upon completion of the summer, you will have the opportunity to present a summary of your learnings and experiences to management, your colleagues, and your peers.
Cargill offers both housing assistance and relocation reimbursement to interns who qualify (based on mileage).
Internships are paid and are at least 12 weeks in duration.
Day–to-day transportation to and from work is the responsibility of the intern.
Attend Intern Forum, an event held at Cargill headquarters in Minneapolis, MN, designed to give exposure to leadership and cross-functional interns from across the U.S.
We promote a culture that celebrates differences. This is a reflection of the clients we serve and generates intellectually diverse employees. Cargill’s Business Resource Groups (BRGs) help us embrace our diversity, make our culture more inclusive and leverage our employees’ unique talents and perspectives to benefit our organization and employees.
Our U.S. Business Resource Groups include:
Asian Alliance Network
Cargill Young Professionals Network
Cargill Ability Network (iCAN)
Cargill Ebony Council
Group Responsible for Orienting and Welcoming (GROW)
Cargill Pride Network
Veterans & Military Support Network
Cargill Women’s Network
Summer before final year pursuing a Bachelor’s degree or currently pursuing a Master’s or Doctorate degree in Food Science, Animal Science, Meat Science, Microbiology, Chemistry or related technical science degree graduating between December 2021 – May 2022
Right to work in the U.S. that is not based solely on possession of a student visa or a visa sponsored by a third-party employer
Demonstrated ability to work effectively with individuals from diverse backgrounds and cultures
All candidates must be geographically flexible and willing to relocate for an internship opportunity anywhere in the U.S.
Able to complete a 12-week internship in the summer (May/June - August 2021)
Must possess a high degree of initiative and resourcefulness in completing work with limited guidance
Overall 3.0 GPA preferred
Ability to prioritize and manage a large workload with multiple priorities.
Demonstrated problem solving and decision-making.
Strong leadership and technical skills.
Demonstrated ability of collaboration, communication, motivation, interpersonal effectiveness, teamwork and successful completion of work.
3 openings. Employer will assist with relocation costs.
Internal Number: Job ID UNI05933
Cargill provides food, agriculture, financial and industrial products and services to the world. Together with farmers, customers, governments and communities, we help people thrive by applying our insights and over 150 years of experience. We have 150,000 employees in 70 countries who are committed to feeding the world in a responsible way, reducing environmental impact and improving the communities where we live and work.ke