Food Ingredients Engineering Intern
MAJOR ACCOUNTABILITIES & COMPETENCIES 1. Participate in the reviewing and updating piping & instrumentation diagrams 2. Participate in the review and updating of standardized operating procedures 3. Process analysis and optimization, including some data collection. 4. Design and possibly implement a small scale expense project (e.g. improved tank level controls to allow for water savings, adjusting equipment cleaning ports to improve cleaning efficiency) PHYSICAL REQUIREMENTS 1. Lifting: Up to 50 lbs to shoulder height occasionally 2. Physical mobility: extensive walking, climbing, stairs, kneeling, stooping, sitting up to 100% of working hours 3. Occasionally needs to stand for long periods of time, up to 6 hours 4. Physical dexterity: Use of phone, fax, computer, and mechanical tools that require precision. 5. Occasional Driving of vehicle 6. Sensory requirements: hearing, listening, smelling, touching, speaking, tasting, seeing, distinguishing colors - up to 100% of working hours 7. Stationary working at a computer terminal or keyboard - up to 6 hours per day 8. Ability to endure extreme temp conditions, heat and/or cold. This role is exposed to high heat and cold up to 100% of working hours II. QUALIFICATIONS 1. Education: Completion of 3rd year in chemical engineering coursework at an ABET-accredited university. Coursework should include process thermodynamics, mass transfer/separations, fluid mechanics, heat transfer, material and energy balance, and reactor design. 2. Type of Experience: a.) Excellent verbal and written communication skills b.) Strong personal computer skills for Microsoft Operations required; Strong in Excel applications c.) Self-Directed - Work with minimal supervision d.) Strong organizational skills e.) Attention to detail f.) Prior experience in AutoCAD preferred