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Internship in agronomy (parma)

Parma
Stage
Barilla
Pubblicato il 22 maggio
Descrizione

La posizione è aperta all’interno del team di Barilla.# About BarillaAt Barilla, we believe that every great journey begins with passion and a bold vision.

Sta pensando di candidarsi? Non aspetti, scorra verso il basso e invii la sua candidatura il prima possibile per non perdere l'occasione.

From our humble beginnings in 1877 in a small shop in Parma, Italy, we’ve blossomed into a global leader in the food industry, guided by our commitment to progress and excellence.Today, Barilla is an international group present in more than 100 countries and we are proud to be recognized as the world’s top food company by reputation.

With 22 beloved brands in our portfolio, we are world leader for pasta, the number one choice for ready-made sauces in Europe, leader for bakery products in Italy, and for crispbread across Scandinavia with Wasa.Our success story is written by a passionate team of almost 9,000 dedicated employees across 30 plants and offices worldwide, all united by a shared mission to nourish the future with purpose and passion.
Are you ready to add your unique flavor to our journey?
Job descriptionThe intern will work inside the Agronomy research Team designing, developing and testing digital tools for biodiversity monitoring and assessment, and yield forecast of strategic raw materials.## Job purpose
* Scout, test and implement agronomic digital tools (eg.

forecasting models, remote sensing, AI, …) for crop assessment
* Test and select new promising basil varieties for pesto production He/she will work in collaboration with the Agronomy team, validate the models and applying directly in the field the digital tools developed or identified
* The candidate will work within internal and external networks: Barilla Agronomy research team and Purchasing dpt., farmers, research centers/institution, service providers.## Main activities
* Identify the most promising basil varieties supporting field trials and pilot production of pesto and chemical and organoleptic q

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