Food Science Intern

Role Type: Part Time (10 - 20 hours per week)
Hourly Wage: $17 per hour
Job Classification: Non-exempt
Job Status: Temporary
Role Reports To: Director of Ingredient Solutions
 

About Us

Our team at NuCicer is reinventing the chickpea with high-protein content and customized functional and nutritional properties to enable a sustainable, nutritious future. We leverage the power of natural plant diversity along with cutting edge genomic breeding technologies to develop new chickpea varieties and work with protein extraction manufacturers to produce chickpea protein ingredients.

At NuCicer we believe everyone should have access to high-quality, affordable, and nutritious protein. We also believe our food sources should contribute to sustainable solutions without compromising on quality or affordability. As our global population continues to grow, demand for protein increases along with the environmental impacts of our food system, making this an urgent and complex challenge.
 

Job Description

Applicant Information:
NuCicer is looking for a Food Science Intern to join our R&D team.
This individual will characterize chickpeas, chickpea ingredients and food applications through organizing, preparing and administering sensory evaluation sessions, as well as interpreting sensory data for the NuCicer team. As a member of the Ingredients team, this intern may also contribute to laboratory analyses and other duties as needed. This role will be a cross-functional position at the intersection of the Ingredients and R&D Teams, assisting with greenhouse and seed processing duties as assigned. If you are passionate about food science, food security, nutrition, environmental sustainability or even just chickpeas in general, please apply!
 

Time commitment:
We are looking for interns that can commit a minimum of 10 hours per week. Interns have the option for more hours (up to 20 per week) should their schedule permit.
 

Qualifications

Here are the qualities and characteristics that will enable a candidate to succeed in this
position:

● Educational background: BS optional; Pursuing a BS in Food Science or similar field with an emphasis on sensory evaluation
● Experience in sensory evaluation; has completed multiple sensory evaluation courses and/or has previous experience working in a sensory evaluation laboratory
● Motivated individual, comfortable with working individually to organize and administer tests as directed
● Collaborative team member with a growth mindset
● Ability to effectively and reliably record and manage data and documentation
● Experience working with Excel spreadsheets and analytic software

Roles & Responsibilities

●Prepare chickpeas, chickpea flour, chickpea protein, and product prototype samples for sensory evaluation, ensuring consistency and accuracy in sample handling and presentation
● Develop, follow, and refine sensory testing protocols—including appearance, aroma, flavor, and texture evaluations—for internal sensory panels
● Maintain sensory databases by accurately recording panel results, organizing qualitative and quantitative data, and ensuring proper documentation

● Perform soaking and cooking tests on dry chickpeas to assess hydration and texture qualities
● Record and analyze data, maintain documentation within company standards
● Prepare detailed written reports to summarize findings
● Maintain equipment and follow food safety guidelines
● Ensure that all safety guidelines are followed strictly at all times
● Manage chickpea flour and protein related material inventory
● Assist the Ingredients team with other tasks as assigned

● Work with cross-functional teams (Ingredients, Greenhouse, and Breeding) to ensure sensory tests align with project goals and ingredient research needs