R&D Sensory Co-op Student (Summer 2026)

We are seeking a dynamic and motivated Co-op Student to join our Research & Development team for the Summer term, with a focus on building and establishing sensory capabilities at High Liner Foods. Working in partnership with the Director of R&D, this role will help lay the foundation for sensory tools, standards, and processes across QA, R&D, and Innovation.

If you're excited about how food looks, tastes, smells, and performs, and want hands-on experience helping set up sensory systems in a real manufacturing environment, this role is for you.

This position is ideal for students in their 4th year of university or college, or recent graduates in food science, sensory science, or related disciplines. You will support the development of sensory systems, help execute sensory testing, and collaborate cross-functionally to ensure products meet quality, consistency, and consumer expectations in a fast-paced, innovative environment.

Essential Duties and responsibilities

• Sensory Program Development




• In partnership with the R&D Director, support the establishment of basic sensory governance, including when sensory evaluation is required and how results are documented and shared.
• Assist in creating clear sensory language, definitions, and reference standards to support consistent evaluation across teams.
• Support the development and implementation of foundational sensory processes, tools, and standards across QA, R&D, and Innovation.
• Establish sensory testing protocols (difference testing, descriptive evaluations, triangle testing).
• Help document sensory methods, best practices, and standard operating procedures (SOPs).




• Sensory Testing & Execution:




• Support panel best practices, including sample blinding, coding, handling procedures, and panelist guidelines.
• Support the planning, preparation, and execution of sensory evaluations (sample prep, test set-up, data collection).
• Assist with internal sensory panels, including panel logistics, scorecard use, and sample tracking.
• Support shelf-life and quality assessments from a sensory perspective.




• Data Analysis & Reporting




• Help organize and maintain sensory records, templates, and data repositories to ensure learnings are captured and reusable.
• Compile, analyze, and summarize sensory data to identify trends, risks, and opportunities.
• Prepare clear summaries and presentations translating sensory findings into actionable insights for R&D, QA, and cross-functional partners.
• Support development of sensory scorecards, benchmarks, and comparison tools.
• How raw material form, cut pattern, and processing method impact appearance, texture, yield, and sensory performance.




• Cross-Functional Collaboration




• Work closely with R&D, QA, Innovation, and Operations to align on sensory expectations and product quality targets.
• Support QA and R&D teams in linking sensory results to product performance, specifications, and quality outcomes.
• Participate in continuous improvement initiatives related to product quality, consistency, and consumer experience.




• Training & Education




• Assist in developing basic sensory training materials for internal teams.
• Support panel calibration activities and education on sensory fundamentals.
• Help reinforce sensory as a shared language across functions.

Qualifications

• Education and Experience:




• Enrolled in or recently graduated from a Food Science, Sensory Science, Nutrition, or related degree program.
• Coursework or exposure to sensory science is strongly preferred.
• Previous internship or project experience in sensory, product development, QA, or food science is a plus.
• Strong interest in food quality, product performance, and consumer experience.




• Technical Proficiency:




• Comfortable working with Microsoft Office (Excel, PowerPoint); experience with data analysis is a plus.
• Ability to organize, analyze, and interpret data with attention to detail.
• Familiarity with sensory methodologies or quality evaluation frameworks is an asset.




• Communication and Interpersonal Skills:

• Strong verbal and written communication skills, with the ability to collaborate effectively and present information clearly.

• Excellent problem-solving and analytical skills.

• Highly collaborative and creative team player with proven relationship-building and influencing skills.

• Excellent organizational and multitasking abilities.

• Attention to detail and a proactive approach to problem-solving.

• Critical Thinking and Adaptability:

• Ability to think critically, analyze data, and provide practical solutions.

• Highly adaptable, able to switch tasks yet still maintain a drive towards completion.

• Innovative mindset that enjoys change and driving improvements.

• Ability to work independently and as part of a team.

What You'll Learn

• Food Fundamentals & Industry Knowledge
  
  
  
  • Seafood processing concepts and terminology used across retail and foodservice.
  
  
  
  
• Sensory Evaluation in Seafood
  
  
  
  • Key seafood-specific sensory attributes
  • How sensory testing supports R&D development, innovation decisions, and technical evaluations.
  
  
  
  
• Cross-Functional Product Development
  
  
  
  • How R&D, QA, Innovation, and Operations work together in a seafood manufacturing environment.
  • How sensory insights inform product improvements, commercialization decisions, and customer feedback loops.
  
  
  
  
• Real-World Manufacturing Context
  
  
  
  • Exposure to how products move from concept to plant to market.
  • Hands-on experience working within a fast-paced, commercially driven food business.
  
  
  
  

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