Food R&D (Product Development)

• Period: 2025 June – August (8 weeks)
• Location: Suwon, South Korea (R&D Center/CJ Blossom Park)

• Professional and Personal Growth: An opportunity to gain practical experience in product development within the food industry, working on projects that impact both the domestic and global markets.
• Cultural Immersion: Experience K-Culture and K-Food firsthand, gaining a deep understanding of Korean cuisine and its global potential.
• Mentorship and Development: Receive guidance from experienced professionals in food science and product development, learning industry best practices and emerging trends.
• Networking and Infrastructure Visits: Participate in networking events and explore our advanced R&D facilities, offering insights into CJ’s innovation-driven approach to food.

As a Global Product Development (Food R&D) Intern, you’ll be fully integrated into CJ CheilJedang’s Food R&D Team at our Suwon R&D Center. Depending on your academic background, you’ll work on various projects that align with your expertise, including opportunities to contribute to fermentation-based products or traditional Korean foods like Kimchi and K-sauces.

Your key responsibilities include:

• Product Innovation: Research and develop new food products with a focus on fermentation, sauces, and traditional Korean food categories, tailoring these to both domestic and international markets.
• Fermentation and Microbiology Projects: For those with expertise in fermentation or microbiology, you’ll contribute to the development of products like Kimchi, Doenjang (fermented soybean paste), Gochujang (Korean chili paste), and other K-sauces, exploring ways to enhance quality, flavor, and global appeal.
• Ingredient Research: Conduct research on new and traditional ingredients, understanding how they interact in food products and exploring ways to improve product formulation and functionality.
• Consumer-Centric Solutions: Work on developing products that align with global consumer preferences, ensuring that new products meet the demands for taste, convenience, and health benefits.
• Regulatory and Market Analysis: Assess global market trends and ensure that product developments comply with international food safety and quality standards.

Through this internship, you will gain valuable experience in food product development, making a meaningful contribution to CJ CheilJedang’s efforts to globalize Korean cuisine and enhance its presence in international markets.

[Minimum Qualifications]

• Commitment: Able to commit to an on-site, full-time internship.
• Academic Status: Currently enrolled in or graduated from a 4-year college or university outside of South Korea, pursuing a bachelor’s, master’s, or doctoral degree in a relevant field (e.g., Food Science, Microbiology, Fermentation Science), with an expected graduation date by December 2025.
• Relocation: Willing to relocate to our CJ CheilJedang R&D Center in Suwon, South Korea, for the duration of the internship.
• Travel: Possess a valid passport and are able to travel internationally.
• Post-Graduation: Open to starting a full-time position upon graduation.

[Qualifications]

• Relevant Academic Background: Majoring in Food Science, Microbiology, Fermentation Science, or a related field is required.
• Product Development Experience: Strong interest in food product development, with a focus on innovation in fermentation, sauces, or traditional Korean foods.
• Analytical Skills: Demonstrated ability to conduct research and analyze data related to food ingredients, formulation, and market trends.
• Experience: Prior experience or coursework in fermentation, food microbiology, or food product development is preferred.
• Cultural Competency: Openness to living and working in Korea, with an ability to engage effectively with diverse global markets.
• Language Proficiency: Fluent in English; proficiency in Korean or additional languages is a plus.