What you will do

In this internship we will focus on understanding and optimizing the product properties of our infant formula by looking into recipe compositions and interactions during processing. A specific focus will be on emulsion stability in complex food systems, and how formulation choices (e.g. fat and protein composition) and processing conditions influence product performance such as solubility, appearance, and stability during processing and storage.You will start this internship by collecting internal/external information about what is known so far. After preparing a research proposal, you will perform lab trials and analyses on the samples prepared. You interpret and present results regularly to the relevant stakeholders and will write a final report at the end of your internship.

What we are looking for

To be successful in this position, you have/ are:

• Final year of relevant MSc/BSc study, e.g., Food Technology, with good foundation of food technology and food ingredients, and basic knowledge of dairy technology and processes; 
• Interest in ingredient interactions and emulsion stability in complex food systems, including the impact of formulation (e.g. fat, protein) and processing on product quality (e.g. solubility and stability)
• Skillful communicator within R&D and towards colleagues, in English language, both oral and written; 
• Independent in project planning and organizational skills; 
• Pragmatic, proactive, hands-on mentality, flexible and creative; 
• Ambition to pursue a future career in product development. 
• This is a 6 month internship with a preferable starting date in August/September 2026.

What we offer

• You will earn 1 vacation day per month based on fulltime internship.
• Internship compensation of €500 HBO and €600 WO level on fulltime base.
• Join the Interns community within the company and participate in activities.