Protein Characterization & Functional Performance Intern (Food Science)
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Описание вакансии
TL;DR
Protein Characterization & Functional Performance Intern (Food Science): Exploring how plant protein structural and techno-functional properties relate to performance in patisserie and bakery applications with an accent on analytical techniques and raw material characterization. Focus on investigating protein interactions with other components and performing tests in food applications to map ingredient functionality.
Location: Based in Groot-Bijgaarden, Belgium. Valid European work/residence permit mandatory.
Company
is an international Belgian family business developing innovative ingredients for the bakery, patisserie, and chocolate sectors.
What you will do
- Apply analytical techniques including SE-HPLC, tensiometry, and spectrophotometry.
- Perform raw material characterization and ingredient functionality mapping.
- Investigate protein interactions with other components and their impact on functionality.
- Conduct tests in patisserie and bakery food applications.
- Handle reporting and knowledge transfer of experimental results.
Requirements
- Finishing a Master's degree in Food Science, Food Technology, or related fields.
- Interest in plant proteins and structure-function relationships.
- Hands-on laboratory experience and ability to follow experimental protocols.
- Fluent English (written and spoken).
- Valid European work/residence permit for the full duration of the internship.
- Availability for a minimum duration of 6 months.
Nice to have
- Experience with protein characterization techniques such as SDS-PAGE, SEC-HPLC, or DSC.
- Interest in bakery and patisserie applications and food formulation.
Culture & Benefits
- Work within a "People First" organization with a unique magic culture.
- Opportunities to innovate and grow within a Top Employer in Belgium.
- Inclusive global workplace embracing diversity and equal opportunities.
- Exposure to an international environment with over 11,000 employees worldwide.
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