Lab Research& Development Intern

Looking for a role that challenges you while making an impact on products people use every day?

IFF is a global leader in flavors, fragrances, food ingredients and health & biosciences, we deliver sustainable innovations that elevate everyday products.

Health & Biosciences: Channeling our passion for nature and bioscience into sustainable, life-enhancing technologies that power innovative solutions across healthcare, food, consumer and industrial markets.​

The role is based in Shanghai, Hongqiao, On-site. Be part of a proactive, passionate, solution-oriented team where together we can achieve greatness and make a real impact.

Where You’ll Make a Difference

• Conduct research on lactic acid bacteria (LAB) applications in sourdough and long-fermentation dough systems to improve bread quality and product differentiation.
• Design and execute experiments to study fermentation behavior, microbial interactions, and their impact on bread texture, flavor, and shelf life.
• Evaluate the functional benefits of LAB fermentation in bakery products, including acidification, aroma development, and natural preservation effects.
• Develop and optimize sourdough and long-fermentation solutions tailored to customer needs in the bakery industry.
• Collaborate with application and R&D teams to translate scientific findings into practical formulations and industrial processes.
• Provide technical support to internal stakeholders and customers regarding fermentation solutions and product performance.
• Analyze experimental data, generate reports, and present findings to cross-functional teams and business partners.
• Stay updated on emerging trends and innovations in food bioscience, fermentation technology, and bakery applications.

What Makes You the Right Fit

• Bachelor’s or Master’s degree in Food Science, Microbiology, Biotechnology, or a related field.
• At least 2–5 years of experience in food R&D, fermentation science, or bakery applications.
• Solid knowledge of lactic acid bacteria, fermentation mechanisms, and microbiology principles.
• Hands-on experience in sourdough or long fermentation dough systems is preferred or highly valued.
• Strong experimental design and data analysis skills.
• Ability to translate scientific knowledge into practical product applications in the food industry.
• Good communication skills in English (written and spoken).
• Proactive, detail-oriented, and capable of working independently in a cross-functional environment.

How Would You Stand Out?

• Experience in bakery product development or application (e.g., bread, sourdough, artisan bakery).
• Familiarity with industrial-scale fermentation or commercial bakery processes.
• Experience working in an international or multinational company environment.

Why Choose Us?

• Dedicated mentoring and structured training provided.
• Lunch allowance offered.
• Clear and well-defined career development and promotion pathways.
• Company shuttle bus available for commuting.
• Commercial insurance coverage provided.
• Emphasis on work-life balance.

We are a global leader in taste, scent, and nutrition, offering our customers a broader range of natural solutions and accelerating our growth strategy. At IFF, we believe that your uniqueness unleashes our potential. We value the diverse mosaic of the ethnicity, national origin, race, age, sex, or veteran status. We strive for an inclusive workplace that allows each of our colleagues to bring their authentic self to work regardless of their religion, gender identity & expression, sexual orientation, or disability.

Visit IFF.com/careers/workplace-diversity-and-inclusion to learn more