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