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At the forefront of food innovation, the Sensory Evaluation Lab at Virginia Tech blends science and human perception to explore how people experience food. Equipped with state-of-the-art testing booths and analytical tools, the lab supports research and industry partnerships by evaluating taste, aroma, texture, and overall consumer preference. Through rigorous sensory testing, it helps shape the future of food products—ensuring they are not only safe and nutritious but also enjoyable and market-ready.
The Department of Food Science and Technology is committed to advancing global food quality, safety, and sustainability through excellence in teaching, research, and outreach. Its mission is to educate future leaders, conduct impactful research, and provide science-based solutions to food and health challenges. The department operates through interdisciplinary research clusters in areas such as food safety, fermentation, functional foods, aquaculture, and sensory science.
Organizationally, the department is part of the College of Agriculture and Life Sciences at Virginia Tech and includes faculty, researchers, and students working collaboratively across undergraduate, graduate, and extension programs. The Sensory Evaluation Lab plays a vital role in this ecosystem, bridging scientific discovery with real-world application by providing data-driven insights into consumer preferences and product development.
Position Summary:
The Sensory Evaluation Lab Intern supports the design, execution, and analysis of sensory tests to evaluate food products. This role offers hands-on experience in sensory science, data collection, and consumer research, contributing to both academic studies and industry-sponsored projects.
Position Overview:
- The FST department is open during normal business hours (8am-5pm); however, some flexibility in hours may be required due to evening studies.
- Estimated at 10 hours/week during the fall/spring/summer semesters
- The paid internship ($12.77/hr) will run the academic year 2026-2027.
- There is the possibility for remote work; however, most of the work will be completed in person at HABB1.
- When working in the Sensory Evaluation Lab and other labs within HABB1, standard lab attire is expected (i.e. clean, professional clothing, closed-toe shoes, minimal/no fragrance). You will be expected to wear gloves, hairnets, and potentially other protective equipment depending on the tasks.
Key Duties and Responsibilities:
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Test Preparation & Setup
- Assist in preparing food or beverage samples for sensory testing.
- Sample preparation could include various methods, such as cutting, blanching, freezing, baking, microwaving, etc.
- Set up and sanitize sensory booths and equipment.
- Ensure proper labeling, randomization, and blinding of samples.
- Assist in preparing food or beverage samples for sensory testing.
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Panel Coordination
- Recruit and schedule sensory panelists (trained or consumer).
- Provide instructions and monitor panelist compliance during tests.
- Maintain accurate records of panelist participation and feedback.
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Data Collection & Analysis
- Operate sensory software (e.g., Compusense, RedJade) for test administration.
- Collect and organize data from hedonic, discrimination, and descriptive tests.
- Assist in basic statistical analysis and interpretation of results.
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Lab Maintenance & Compliance
- Maintain cleanliness and organization of the lab and prep areas.
- Follow food safety and ethical research protocols.
- Support inventory management of lab supplies and ingredients.
Required Skills and Qualifications:
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Education:
- Currently pursuing a degree in Food Science, Nutrition, Psychology, Statistics, or a related field.
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Technical Skills:
- Basic understanding of sensory evaluation methods (e.g., triangle tests, preference tests).
- Familiarity with Microsoft Excel and data entry.
- Experience with sensory software is a plus, but not required.
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Other Requirements:
- Strong attention to detail and organizational skills.
- Excellent communication and interpersonal abilities.
- Ability to work independently and as part of a team.
- Availability to work flexible hours, including occasional evenings for consumer panels.
- Ability to stand for extended periods and handle food safely.
Preferred Qualifications:
- Prior lab or research experience.
- Coursework in sensory science or statistics.
- Interest in food product development or consumer behavior.
The Food Science and Technology Department is housed in the Food Science and Technology (FST) Building and Human and Agricultural Biosciences Building 1 (HABB1) on Virginia Tech’s Blacksburg, VA campus. The office and lab spaces are designed to support collaboration, innovation, and hands-on learning. Facilities include:
- State-of-the-art laboratories (including the Sensory Evaluation Lab, fermentation labs, and food safety labs)
- Open and accessible faculty and staff offices
- Meeting rooms and collaborative workspaces for students and researchers
- A welcoming front office that supports student services and departmental operations
The physical environment reflects the department’s commitment to safety, cleanliness, and functionality, while also fostering a sense of community and academic excellence. Faculty and staff are approachable and deeply invested in student success, offering mentorship, research opportunities, and career guidance. Students and researchers work across disciplines such as microbiology, chemistry, engineering, and sensory science to solve real-world food and health challenges. The department emphasizes experiential learning through labs, internships, and industry partnerships, preparing students for careers in academia, government, and the food industry. Events, seminars, and outreach programs help build a strong sense of community among students, faculty, and alumni. The department encourages curiosity and creativity in food science research and product development. FST has approximately 32 faculty and staff members; for the 2025-2026 academic year, there will be an estimated 122 undergraduate and 40 graduate students. At any time, there are roughly 4-5 undergraduate students working with faculty for research credit, paid lab work, or other program opportunities.
The FST department will commonly gather to celebrate the end of fall and spring semester and other important milestones throughout the semesters.
The intern will be supervised by the Sensory Evaluation Laboratory Manager at Virginia Tech, Jeri Smith. She oversees the Department of Food Science and Technology’s food sensory research facilities, including academic research and industry collaborations. An accomplished food scientist with over a decade of experience across product development, food production, and sensory evaluation, she received both her bachelor’s and master’s degrees from Virginia Tech.
The intern will have the opportunity to work in the VT sensory evaluation lab and other FST labs, while gaining hands on experience and practical skills in sample preparation, data analysis, and lab operations. They will learn from experienced professors and researchers who are leaders in sensory evaluation, fermentation, food safety, and food chemistry. They will help contribute to research projects, with the potential of presentations and publications. The experience they gain during this internship will help strengthen their applications for graduate school or industry jobs. There will be the opportunity to collaborate on multiple projects throughout the year, including grant-funded research and industry-funded studies.