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Cargill · 2 days ago

Ingredient Chemistry Intern 2026

Plymouth, MN

Internship

Onsite

Intern

$28/hr - $30/hr

Start in 2026 Summer

Cargill is a global leader in food production and agricultural solutions, dedicated to nourishing the world sustainably. They are offering an internship in Ingredient Chemistry within their Research and Development team, providing students the opportunity to apply their academic knowledge in a business environment while working on innovative projects related to food ingredients and material science.

AgricultureFood and BeverageFood ProcessingManufacturingMeat and Poultry

Comp. & Benefits

No H1B

Responsibilities

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

Apply scientific principles to build knowledge about food ingredients in our portfolio or under development for commercialization for use in finished food systems

Focus on using analytical chemistry and food material science to characterize functionality of food ingredients at the molecular level

Qualification

Material Science & EngineeringWet ChemistryAnalytical MethodsExperimental ResearchFood IngredientsFormulation ScienceProblem SolvingCollaborationCommunicationTeamwork

Required

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

Currently pursuing a Bachelor's or Master's degree in Material Science & Engineering or related field, graduating between December 2026 and Summer 2028

Able to complete a 12-week internship in the summer (May/June - August 2026)

All candidates must be geographically flexible and willing to relocate to Plymouth, MN for this internship

Proven ability to work optimally with individuals from a diverse set of backgrounds and cultures

Must possess a high degree of initiative and resourcefulness in completing work with limited guidance

Demonstrated interest and familiarity with wet chemistry and analytical methods, in coursework or research settings

Experimental research experience with food ingredients such as fats, proteins, or starches, in the context of improving or understanding functionality