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Richardson International

QA Lab Intern

Richardson International Carrington, North Dakota, United States

Food and Beverage Manufacturing · 1,001-5,000 employees

Yesterday
qa Junior (0-2 yrs) Internship Full-time United States
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About the role

The intern will conduct moisture, quality, and dimensional analysis on pasta products and raw ingredients throughout the manufacturing process. They will also perform routine quality audits of finished goods and analyze retained samples for potential quality issues.

What they look for

Quality Analysis Moisture Analysis Ash Analysis Falling Number Analysis Protein Analysis Quality Audits Dimensional Analysis Cooking Analysis MS Office Communication Skills Interpersonal Skills Data Entry Laboratory Procedures Manufacturing Processes

Requirements

Candidates must have successfully completed at least two semesters of coursework in Cereal Science, Food Science, Biology, Microbiology, Chemistry, or a related field. The role requires the ability to perform physically demanding tasks in a manufacturing environment, including lifting, standing, and working in various environmental conditions.

Full description

As part of Richardson’s global agriculture and food business, our food and ingredients division plays a central role in connecting farm to table through our vertically integrated supply chain. As a leading pasta manufacturer, Richardson produces a wide range of high-quality dry pasta products for diverse markets and end uses. 

 

Working with Richardson opens the door to a world of possibility. We currently have an opportunity for an QA Lab Intern at our Carrington, ND durum milling and pasta production facility, where we produce Dakota Growers pasta. 

  • Conducting moisture and quality analysis on pasta products during the manufacturing process.
  • Conducting routine quality audits of the packaged finished goods.
  • Conducting analysis on raw ingredients including: moisture, ash, falling number, and protein.
  • Analysis of retained samples for quality issues.
  • Conducting cooking analysis on finished goods.
  • Conducting dimensional analysis of finished goods to ensure that shapes are within defined specifications.

 

Education and Experience Required: 

  • Successful completion of at least 2 semesters of an accredited Cereal Science, Food Science, Biology, Microbiology, Chemistry, or other related coursework.

 

Preferred Education, Experience and Skills: 

  • Must have excellent verbal, written, and interpersonal communication skills 
  • Must have experience with MS Office (Outlook, Word, Excel, PPT) 
  • Must be able to deal with multiple priorities in a fast-paced manufacturing environment 

 

Physical Requirements:

  • Must be able to lift up-to 34 pounds for 6+ hours per shift
  • Must be able to lift up-to 50 pounds for 3+ hours per shift and anything over 50 pounds requires team assistance or mechanical lifting devices
  • Must be able to sit, climb and work off ladder, and operate foot pedals for 3+ hours per shift
  • Must be able to work in a dusty and cold environment for 3+ hours per shift
  • Must be able to work in confined spaces for 3+ hours per shift
  • Must be able to work in high heat and humidity for 6+ hours per shift
  • Must be able to balance, bend, crouch, kneel, stoop, walk, and reach above shoulders for 6+ hours per shift
  • Must be able to perform simple grasping, push, pull, feel and perform fine manipulation for 6+ hours per shift
  • Must be able to stand for 8+ hours per shift
  • Must be able to wear a respirator as needed
  • Must be able to make fine distinctions by sound
  • Must be able to express or exchange ideas by means of spoken or written word
  • Must be able to distinguish object or equipment visually

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