Primary Duties / Responsibilities:
- Analyze butter manufacturing processes to identify points of fat loss throughout production.
- Collect and evaluate process data from receiving cream, churning, buttermilk, rework, and packaging operations
- Conduct sampling and testing to quantify fat losses in waste streams and byproducts.
- Map process flows and develops mass-balance models to track butterfat recovery.
- Partner with production, quality, maintenance, and lab personnel to identify root causes of yield losses.
- Present findings and recommendations aimed at improving butter yield, reducing product loss, and generating cost savings.
The qualified candidate will be a junior or senior in the fall of 2027 with a degree focus in Mechanical Engineering, Industrial Engineering, Food Science, Dairy Science, Agricultural Engineering.
An Equal Opportunity Employer including Disabled/Veterans