The project combines concepts from food science, polymer physics and colloid science, and bridges fundamental understanding with industrially relevant applications. The objectives are:

• Study how carrageenan structure affects interactions with milk proteins
• Investigate the role of potassium and calcium ions
• Relate composition and conditions to rheological and thermal behaviour
• Develop conceptual and semi quantitative predictive rules

You will work with model systems using techniques such as: Rheology, Gelation behaviour, Microscopy, Particle sizing,  Optical rotation, Data analysis and modelling

What we ask

We are looking for a motivated and curious student with:

• BSc or MSc level with a background in food science, physical chemistry, or a related discipline.
• Affinity with experimental research and rheological techniques.
• Strong analytical skills and a proactive attitude.
• Availability to start in August/September 2026 for a duration of 6 months.

What we offer

This internship offers a unique opportunity to contribute to real-world product development challenges and gain hands-on experience in a leading dairy innovation environment.

You get to be a part of the interns community and the compensation is 500(HBO) and 600(WO) on fulltime base.

As an intern in the Food Analytics & Functionality cluster, you will be part of the R&D Product & Taste expert team of about 40 R&D colleagues in the Innovation Centre of Wageningen and Development Centre of Singapore. R&D Product & Taste is an expert team that combines expertise on sensory and consumer behaviour with deep understanding of food physics & chemistry. At Product & Taste, we don’t just support product development for our business groups, we shape it. For optimizing flavour and texture, ensuring product stability and uncovering what truly drives consumer preference, we’re the trusted partner that turns knowledge into impact.