Students are encouraged to participate in one or more of the available undergraduate mentoring experiences to strengthen their resumes.
Hiring occurs three times a year right before each semester (March, August, and November). The application is in a survey format that is activated during hiring and deactivated at all other times. If the survey is active, you may reach it through the link below.
An email will be sent through the Food Science Listserv (emailing list) with a link to the hiring survey and further instructions. If you would like to be included on this list, please contact Dr. Steele:
If you have any questions, please contact Dr. Lloyd:
The Food Quality Assurance Laboratory provides technical support and personnel to LDS Welfare Services. Students perform quality assurance tests and report any problem in product or packaging. This provides students with hands-on experience in a working lab. Students receive experience in analytical equipment use, production, sanitation, quality control and record keeping. Students work on other projects as time permits. The lab is open from 8am to 5pm and students need to be available for a minimum of 10 hrs/week.
Food Microbiology Lab
The Food Microbiology Laboratory provides technical microbiological support and personnel to LDS Welfare Services, particularly to Deseret Meat. This provides students with hands-on experience in a working lab. Students follow FSIS aseptic techniques in handling all products. Students receive experience in equipment use, media preparation, sampling, test analysis, and proper disposal of used media. Students help with other products as needed. Typical lab hours are between 8am and 5pm but some after-hours or Saturdays may be needed.
The Sensory Laboratory assists companies in the food industry as well as those performing research within the NDFS Department by conducting sensory analysis of foods. Duties are varied and typically include preparing for and working during "taste panels." Additional opportunities are available to students who want to know more about data collection, analysis software, sensory project design, and management. Students work under the direction of the lab manager and student assistants. Work hours are flexible and are often contingent upon the number of panels scheduled. The lab is open from 7am to 6pm, and students need to be available for a minimum of 5 hrs/week.
Being a research assistant typically involves searching scientific literature as well as developing methods and performing laboratory analyses. Students work under the direction of a faculty mentor and usually a graduate student. Often, work will be related to the research of a Food Science graduate student. These positions provide excellent laboratory experience, especially for students who are looking to do graduate work in Food Science or those applying to professional programs. Work hours are flexible, and students need to be available for a minimum of 10 hrs/week.
Teaching Assistants (TA's) for classes grade assignments and perform other duties as specified by the instructor. Laboratory assistants prepare for and teach labs and grade assignments. Potential applicants must have taken and have excelled in the class or lab for which they are applying. Preference is given to upperclassmen.
NDFS 191- (F, W) Introduction to Food ScienceNDFS 250- (F, W, Sp) Essentials of Food ScienceNDFS 251- (F, W, Sp) Essentials of Food Science LabNDFS 350- (W) Food Analysis LabNDFS 355- (W) Food Process Engineering LabNDFS 361- (F) Food Microbiology LabNDFS 362- (F) Food Commodity ProcessingNDFS 450- (F) Food ChemistryNDFS 464- (W) Food Sensory EvaluationNDFS 465- (W) Food Product Development