Amy is in her senior year at Johnson and Wales studying Culinary Sciences & Product Development. While at Puratos she worked with Research and Development in patisserie working on cost saving solutions.
1. How did you find out about this internship, and what motivated you to apply for it?
"My career advisor proposed Puratos to me. The fact that Puratos was based on baking and pastry. The role I applied for was for food science which is my major. I was intrigued because it combined my two best interests."
2.How has this internship contributed to your understanding of the food industry?
"I have learned what a Business to Business company is rather than a Business to Consumer company. Additionally, the many departments it takes to run a successful food company has provided me with a new insight into the food industry."
3. What advice would you give to other students or individuals considering the same internship or a similar role?
"Come open minded and ready to learn. There is always room for improvement."
4. What areas did you grow in during your internship?
"I have become much better at understanding the evaluation process. Throughout this whole internship, I have needed to use excel and I believe I have definitely excelled in learning the tools in excel."
5.Could you describe a typical day as an intern in this role?
"I run bake tests in the lab that contribute to the project I am working on. My project is on optimizing formulations in Puratos' patisserie mixes to provide cost savings. I create formulas and upload the data from my tests onto my computer. This data includes the pictures I have taken of my baked products, and any analytics, which include Bostwick, specific gravity, height, volume, and sensory score card data."
6. Did you participate in any activities related to your professional growth during your internship?
"At least once a week, my team and I would do evaluations. I created a score card and sensory sheets for the evaluations connected to my project. If it was an evaluation not related to my project (customers solutions, comparison of products already used, etc.), I would ask as much questions as I could."
7. What projects or tasks did you work on during your internship, and which one was the most challenging or rewarding for you?
"My project is on optimizing formulations in Puratos' patisserie mixes to provide cost savings. This project consisted of running multiple batch tests and evaluations to determine what will move on to the next round. The most challenging part of this was the problem solving and figuring out how to supply a functional product. The most rewarding was understanding the functionality of ingredients and the full process of how things work in the R&D department."
8. How valuable was the guidance/mentorship you received during your internship?
"The guidance from my team significantly enhanced my knowledge. Any question I asked, they were able to provide an answer, whether it be from PowerPoints or from their own knowledge. My n+1 provided support for me throughout my internship and helped me improve in areas I needed to build my strength on."
9. How would you describe the company culture?
"Very welcoming, clear values, communication, and they are very inclusive. They prioritize development within the company."
10. What was your favorite memory from the internship?
"My favorite experience was the New Bakery Intern event. As an intern on the dry side, this event allowed me to decorate cupcakes and make bread which is not something I do as a patisserie intern. I enjoyed getting to spend time with the other interns and be able to do the things I learned at school that I have not done in a whole."
11. What is your favorite Puratos product/ finished good you’ve had during your time here?
"Chocolate Supreme Creme Cake"
