R&D Internship (Food Science)

TL;DR

R&D Internship (Food Science): Conducting experimental research on fat crystallization behavior to optimize the functionality and stability of nut fillings. Focus on designing shelf-life protocols, performing sensory and physical stability assessments, and translating analytical data into practical formulation recommendations.

Location: Must be based in Amsterdam, Netherlands

Company

A global leader in sourcing and producing high-quality food and beverage ingredients, including cocoa, coffee, nuts, and spices, committed to sustainable farming and innovation.

What you will do

• Prepare nut fillings at lab scale using various fat systems and measure key performance parameters.
• Evaluate the impact of crystallizers on formulation stability and performance.
• Design and execute shelf-life protocols, including ambient, accelerated, and cold storage testing.
• Conduct sensory, appearance, and texture assessments in collaboration with sensory technologists.
• Analyze experimental data to interpret crystallization behavior and provide formulation recommendations.
• Support the application team in performance evaluation and validation.

Requirements

• Current Bachelor or Master student in Food Technology, Food Science, Chemistry, or a related discipline.
• Strong interest in fat functionality, crystallization, and product stability.
• Ability to work independently in a laboratory environment.
• Accurate, structured, and detail-oriented approach to experimental work and data handling.
• Proactive mindset with a curiosity for the science behind food applications.

Culture & Benefits

• Hands-on R&D experience in industrial product development.
• Direct collaboration with R&D, Application, and Sensory specialists.
• Opportunity to own experimental work and contribute to real product innovations.
• Internship allowance provided.
• Exposure to a global food and beverage innovation environment.