Intern Product Development Liquid Creamer
Intern Product Development Liquid Creamer
Internship product development liquid creamer
Ce que nous demandons
- An enthusiastic, independent, driven student that easily communicates with others
- Good foundation of food technology and food ingredients, basic knowledge of dairy technology
- Student with EU nationality or enrolled at a Dutch university
- Final years of relevant study, e.g. Food Technology (BSc Applied Sciences HBO, University).
- English language, both spoken and written
- Good planning and organizational skills
- Ambition to pursue a future career in product development or research
Ce que nous offrons
- We offer an interesting and challenging internship position
- providing you the opportunity to develop yourself in your work field.
- You can count on sufficient professional supervision
- A reasonable internship allowance.
Description du poste vacant
The internship activities will focus on processing and analyzing liquid creamers, and support to various projects.
Important aspects you will work on are:
- Setting up and assisting in pilot plant trials of different scale to test different processing conditions (e.g., homogenization and heat treatment).
- Following the physical stability of the products during shelf-life and using/improving analytical methods (rheology, particle size measurements, microscopy etc.).
- Discussing stability issues, effect of different ingredients (stabilizers, emulsifiers, proteins), recipes and processes, sensorial aspects with internal and external experts.
- Reporting all the results.
Détails de l'équipe
Voir tous les collègues sur LinkedInThe department Product Development Ambient and Concentrated develops dairy drinks and evaporated milks (mainly long life) in Europe, South-East Asia, and Africa. During this internship the main objectives are to gain practical experience in an R&D organization, and to develop personal skills and competences. The activities will be focusing on the processing and analyzing of liquid creamers. We would like to build knowledge on recipe requirements and processing on pilot plant scale and the impact on product quality. Learnings will be used for upscaling to factory.