Project Engineering Co-Op (Fall 2025 Start)

fairlife, LLC is a Chicago-based nutrition company that creates great-tasting, nutrition-rich and dairy products to nourish consumers.

With nearly $3B in annual retail sales, fairlife’s portfolio of delicious, lactose-free, real dairy products includes: fairlife® ultra-filtered milk; Core Power® High Protein Shakes, a sports nutrition drink to support post-workout recovery; fairlife® nutrition plan™, a nutrition shake to support the journey to better health.

A wholly owned subsidiary of The Coca-Cola company, fairlife, LLC has been recognized by both Fast Company and Nielsen for its industry leading innovation.

To learn more about fairlife and its complete line of products, please visit fairlife.com.

about our co-op program:

The fairlife Co-Op Program is designed to welcome undergraduate juniors or seniors at our Coopersville, MI production site to gain meaningful experience and professional development opportunities. For 5-7 months, Co-Ops will work full time with a production, packaging, continuous improvement, or other critical team within the plant. fairlife’s paid Co-Op program also offers social, professional, and community engagement events including exposure to our senior leadership and executives across the business in small group settings, insight into company initiatives, off-site field trips, and for those qualified and selected, an opportunity to pursue a full-time job opportunity.

The fairlife 2025 Co-Op Program will start in Fall 2025 based at our Coopersville, MI production facility. Length of program will depend on project/team needs and student availability.

job purpose: The Co-Op Project Engineer will have collaborative ownership for the overall successful end-to-end project management in our Packaging and Processing departments. This role assists in the oversight of new Engineering initiatives or process/equipment improvement projects. 

skills/qualifications required:

• Must be currently enrolled in a four-year undergraduate degree program
• Student must have completed a previous internship or Co-Op in a manufacturing environment previously to be considered
• Student entering the following fall semester as senior preferred
• Preferred focus on Engineering, Business, Industrial Design
• Cumulative GPA of 3.0/4.0, or higher
• Ability to spend majority of day on production floor 
• Ability to handle ambiguity and work in a fast paced, entrepreneurial environment.

learning objectives:

• Assists Engineering in determining scope and plan for projects
• Aid in development of plans for process systems while providing recommendations for enhanced performance of the facility
• Understand the process improvement objectives, pain points being addressed, and desired end start
• Learn to troubleshoot problems and develop root cause and corrective actions
• Partner with vendors and internal stakeholders as needed to complete projects
• Plan, direct, and coordinate activities concerning design, construction, modification and maintenance of the equipment and infrastructure/utilities and mechanical designs

working conditions and physical requirements:

• 8-12 hours sitting/standing/walking
• Ability to lift up to 45 lbs.
• Reaching/bending may be necessary in this role
• Exposure to hazards (machinery, confined spaces, etc.)

food safety requirements:

• Notify supervision of any repairs or adjustments that are required that may affect product quality or food safety.

• Understand, observe, and comply with the handling and usage of the color-coded container policy while in the Production Areas.
• Perform all duties necessary to meet Company, Customer and/or Government requirements/standards as prioritized by the Company.
• Ability to initiate action to prevent the occurrence of nonconformities relating to Food Safety and the Quality of the product, processes, quality system, or safety system.
• Identify and record any problems relating to Food Safety and the Quality of the ingredients, processes, quality system, or safety system.
• Control further processing or delivery of nonconforming product in terms of Food Safety and Quality issues until the deficiency or unsatisfactory condition has been corrected.
• In the event of absence, another employee with the same skill level will assume the duties and responsibilities as required.

co-op location: Coopersville, MI

schedule: On-Site Monday-Friday, will a set schedule (40 hours per week)

travel: 0-10%