OBJECTIVE: Cutting, and yield study to be executed with foodservice chefs to understand the best way to cut a mini watermelon, and to determine if chef’s consider the mini watermelon acceptable for food service. Lab based yield study to follow chef interviews.
Faculty mentor name: Sarah Masoni and Jason Ball
BES Facility: FIC
Location (town) of internship: Portland, Oregon
Hourly Salary: $15.00 Expected hours/week: 40
Student may be asked to work on weekends or outside of 8-5. We may have events at the FIC that require evening or weekend work.
Are Housing Benefits included in addition to hourly salary? no
National Watermelon Promotion Board
Watermelon Cutting, Yield Study
Cutting, and yield study to be executed with foodservice chefs to understand the best way to cut a mini watermelon, and to determine if chef’s consider the mini watermelon acceptable for food service. Lab based yield study to follow chef interviews.
FIC will be executing an extensive study of mini watermelons. The BES intern will be working with, assistingand help manage the study by engaging with the Culinary Manager and the Director of Process and Product Development.
Experimental design, data collection, chef interviews and photography will be included in the research. The BES intern will be responsible for assembly of the reports and documents required to fulfill the contract with the National Watermelon Promotion Board.
The BES intern will work with the Culinary Manager, the Food Scientist, and the Sensory Team, to support on going research and projects that are occurring at the FIC.
For this project, the student intern will be expected to spend 25-35 hours per week in the product development labs and kitchens at the FIC, the remaining time will be at a computer desk, or on site Chef interviews. There will be data collection, report writing, photography, and interviewing of chefs off site which will require personal transportation. Previous experience with Microsoft Excel and Word is necessary.