обновлено 2 дня назад
R&D Internship - Fat Crystallization & Nut Fillings
Вакансия из Hirify Global, списка международных tech-компанийДля мэтча и отклика нужен Plus
Мэтч & Сопровод
Для мэтча с этой вакансией нужен Plus
Описание вакансии
Текст:
TL;DR
R&D Internship - Fat Crystallization & Nut Fillings (Food Science): Evaluating fat crystallization behaviour, compatibility, and long-term stability in nut fillings through laboratory preparation, shelf-life testing, sensory analysis, and physical and chemical measurements with an accent on formulation and application performance. Focus on designing storage protocols, comparing fat systems, analysing crystallization data, and translating experimental findings into practical product-development recommendations.
Location: Amsterdam, Netherlands
Company
provides food and beverage ingredients, including cocoa, coffee, dairy, nuts, and spices, and develops application solutions for global customers.
What you will do
- Prepare nut fillings at laboratory scale using different fat systems and measure key product parameters.
- Evaluate crystallizers and compare formulations with reference samples under consistent conditions.
- Design and validate shelf-life protocols covering ambient, accelerated, and cold storage, including temperature cycling where relevant.
- Conduct sensory, appearance, texture, physical, chemical, and application-performance evaluations.
- Develop and execute fat crystallization analysis protocols using internal or external analytical capabilities.
- Analyse results and provide practical recommendations for formulation and product development.
Requirements
- Bachelor's or Master's student in Food Technology, Food Science, Chemistry, or a related discipline.
- Strong interest in fat functionality, crystallization, and product stability.
- Comfortable working in a laboratory and data-driven testing environment.
- Accurate, structured, and detail-oriented approach to experiments and data handling.
- Ability to work independently and collaborate with R&D, Application, and Sensory teams.
- Interest in food and beverage applications, particularly nuts, cocoa, and chocolate.
Culture & Benefits
- Hands-on experience in fat systems, crystallization, and shelf-life evaluation.
- Exposure to industrial product development and decision-making.
- Collaboration with R&D, Application, and Sensory specialists.
- Ownership of experimental work with clear conclusions and recommendations.
- Internship allowance and industry experience.
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