Conduct testing of cooking systems in a full-scale meat processing facility to determine process capability and lethality for food safety and process improvement purposes.
a) Students who have completed at least three years of study towards a Bachelor's degree in Food Science, Meat Science, Microbiology or related field of study.
b) Ability to utilize data recording hardware, learn software packages and generate reports.
c) Willingness to work around full-scale processing equipment.
d) Ability to quickly learn and independently conduct heat penetration tests.
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