R&D Intern

About New Horizons Food Solutions

Coalescence NHB LLC, now New Horizons Food Solutions LLC, has been serving the Food, Beverage, Health Care, and Personal Care Industries since 2005. We deliver a "one-stop" innovative ingredient solutions for some of the most iconic brands. We develop a wide variety of customized culinary products, seasonings, flavors, and coatings for savory and sweet applications. In addition, we manufacture functional blends which improve product quality, and nutritional fortifications that combat malnutrition because of micronutrient deficiencies.

We cultivate and embrace a diverse team member population. We recognize that people with diverse backgrounds, experiences, and perspectives fuel our growth and enrich our culture.

We are looking for individuals who enjoy working in a fast‑paced, team‑orientated environment, like to be challenged, and value the opportunity to make a difference!

$18.00 per hour starting pay, paid weekly.

The Research and Development Intern’s main function will be to support the Research & Development (R&D) department. The purpose of this position is to learn from and assist our R&D team as well as receive a well‑rounded view of the food manufacturing industry through the lens of New Horizons Food Solutions. The R&D Intern will be required to perform various functions including, but not limited to, product formulation, sample creation, document creation, lab maintenance, and assisting other departments as needed.

The R&D Intern will gain experience in the following areas:

• Applying culinary and scientific principles to food product research and development.
• Using culinary experience and techniques in matching control product samples and creating new products including seasonings, drink mixes, nutritional/functional food blends, etc.
• Operating standard commercial equipment, including but not limited to ovens, mixers, and fryers to create benchtop and pilot plant samples as well as samples of end‑use products.
• Maintaining the cleanliness and organization of the laboratory space, including sample/equipment organization and end‑of‑the‑day lab cleaning.
• Studying methods to improve quality of foods, such as flavor, color, texture, nutritional value, and convenience.
• Identifying key trends in the culinary and ingredient technology fields.
• Researching the cost and feasibility of use of new and novel ingredients and technologies.
• Utilizing established nutritional software to create nutritional analysis documents and nutritional labels.
• Assisting Quality Assurance and Operations as needed.
• Other duties as assigned.

• Rising third‑ or fourth‑year undergrad student or a graduate student
• Availability to work 1st shift Monday‑Friday, up to 40 hrs per week
• Basic laboratory experience
• Willingness to communicate with customers, suppliers, and coworkers in a professional and enthusiastic manner.