The development of nutritional beverage products requires a strong understanding of ingredient functionality and product performance. During this internship, you will contribute to research projects that support the development of next-generation beverage concepts. Working within FrieslandCampina's R&D and Innovation organization, you will investigate how ingredients and formulation approaches can be translated into successful applications. You will combine hands-on laboratory work with data analysis and contribute to generating knowledge that supports product and ingredient development. This internship offers the opportunity to gain experience in an industrial research environment and work closely with experts from different disciplines. Key activities include:
- Designing and conducting experimental studies
- Evaluating ingredients and product performance
- Supporting formulation and application development activities
- Applying analytical techniques to for characterization
- Analysing and interpreting experimental data
- Translating findings into practical recommendations
- Presenting results to project teams and stakeholders
You will work closely with application experts, process technologists, and analytical experts within FrieslandCampina's Innovation & R&D organisation. Example research areas:
- Protein ingredient functionality
- Beverage formulation and application development
- Product quality and performance
- Ingredient interactions in nutritional systems Ideal Student
What we ask?
- MSc student in Food Technology, Food Science, Dairy Technology, Chemical Engineering or related field
- Interested in colloid science, protein functionality, or formulation
- Hands-on experimental mindset
- Strong analytical and problem-solving skills
- Minimal 5 months Internship/Thesis period
爱上菲仕兰的理由？
有使命感的工作：
我们秉持“自然滋养”的使命-把更优质的营养带给全球亿万消费者，同时陪伴我们的奶农和社会共创可持续的未来。
合作共赢的基因：
在这里，我们跨越地域并肩前行，彼此尊重、彼此成就，把努力汇聚成真正被看见、被分享的成果。
真实可感的影响力：
被信任去尝试、被鼓励去突破，让卓越成为你自己的节奏。
一起成长，彼此点燃：
我们持续投入培训与学习资源，赋能你的每一次成长，你的进阶也同时推动菲仕兰功成乳此。