Sensory Production Co-op

Location: Cincinnati, OH, United States Department: Temporary

We're looking for a motivated and curious Co-op to join our Production Sensory team, supporting sensory evaluation programs that help ensure product quality and consistency across our portfolio. This role offers a unique opportunity to gain hands-on experience in sensory science, data analysis, quality assurance, and continuous improvement within a fast-paced manufacturing environment. Working closely with Sensory, Quality, Brewing, Packaging, Innovation, and Operations teams, you'll help generate insights that inform quality decisions, product evaluations, and business strategies while developing both technical and professional skills.

This position is part of our 6-month Co-op Program, running from January 4, 2027, through June 25, 2027. The role is fully onsite at our Cincinnati Brewery location, with team members expected to work five days per week from our Cincinnati Brewery.

What You'll Gain

Hands-on experience applying sensory science within a fast-paced manufacturing environment.

Mentorship and coaching from the Sensory Assistant Manager and Production Sensory team, along with exposure to Quality, Brewing, Packaging, Operations, Innovation, and cross-site Sensory teams.

Experience with sensory panel execution, descriptive analysis, lexicon development, sample preparation, panel management, and sensory data interpretation.

Opportunities to analyze sensory data, identify trends, support dashboard development, perform statistical analyses, and communicate findings to stakeholders.

A deeper understanding of how sensory evaluation supports quality assurance, product release decisions, investigations, and risk management.

Participation in process optimization projects, SOP development, program enhancements, and quality improvement initiatives.

Experience leading an independent project from planning and execution through analysis and recommendation development.

Opportunities to present results, prepare reports, and participate in business discussions with cross-functional teams.

Participation in the Sensory Production Co-op Learning Series, providing exposure to connected functions such as R&D Sensory, Product Development, Corporate Quality Assurance, and other areas of interest through shadowing opportunities.

Broad exposure to how sensory science influences product quality, consumer experience, operational decision-making, and continuous improvement efforts, while building a strong foundation for future careers in sensory science, quality assurance, food science, product development, or manufacturing operations.

Sensory Program Support

Support sensory panel execution, including sample preparation, panel management, descriptive analysis, and lexicon development.

Assist with sensory evaluations and ensure testing is conducted according to established procedures.

Contribute to sensory program administration and continuous improvement activities.

Data Analysis & Reporting

Analyze sensory results and evaluate trends to support quality and business objectives.

Support dashboard development, statistical analyses, and data visualization efforts.

Prepare reports and communicate findings and recommendations to stakeholders across the organization.

Quality & Continuous Improvement

Learn how sensory evaluation supports quality assurance, product release decisions, investigations, and risk management activities.

Participate in process optimization projects, SOP development, program enhancements, and quality improvement initiatives.

Support efforts to strengthen sensory methodologies and best practices across the brewery.

Cross-Functional Collaboration

Work directly with Manufacturing, Quality, Brewing, Packaging, Innovation, and Operations teams to support business needs and decision-making.

Participate in team meetings, project discussions, and collaborative problem-solving efforts.

Contribute to projects that connect sensory science with operational and product quality outcomes.

Required Qualifications

Currently pursuing a Bachelor's degree in Food Science, Biological Sciences, Chemistry, Engineering, or a related scientific discipline.

Must continue to be enrolled in school upon completion of the co-op.

Must be 21 years of age or older.

Strong scientific foundation and analytical mindset.

Excellent attention to detail and organizational skills.

Effective written and verbal communication skills.

Ability to work collaboratively within cross-functional teams.

Interest in sensory science, quality systems, data analysis, and continuous improvement.

Preferred Qualifications

Proficiency with Microsoft Office Suite, particularly Excel, PowerPoint, and Word.

Academic coursework or experience in science-related disciplines.

Experience with data analysis, statistics, or research projects is a plus.

Interest in food and beverage manufacturing, consumer science, or quality assurance.