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R&D Internship

Stage
  • Schoonrewoerd
  • 40 hours
  • With a focus on vegetal cheeses
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The best of both worlds: milk and vegetal materials. It sounds promising, but it's a tricky combination. What is the impact of vegetal materials on a milk protein network? How does this combination evolve under influence of process variables? How can we increase the stability of the system? These are typical questions our research team is eager to further investigate. In the end, our aim is to optimize our composed recipes and the underlying production processes. Throughout your internship you will support us in finding the desired answers.


Your mission

The best of both worlds: milk and vegetal materials. It sounds promising, but it's a tricky combination. What is the impact of vegetal materials on a milk protein network? How does this combination evolve under influence of process variables? How can we increase the stability of the system? These are typical questions our research team is eager to further investigate. In the end, our aim is to optimize our composed recipes and the underlying production processes. Throughout your internship you will support us in finding the desired answers.


Your profile

- You study Food Science at university level;
- You have affinity with vegetal materials and food design;
- You possess good reporting skills & strong analytical skills, and;
- You command the English language.


We offer

We offer an internship allowance and a chance to develop your experience in Food Science within an inspiring and modern R&D environment.


Apply

For more information you can contact Lieke van Riemsdijk, Scientist Structure-function, phone number 0345 - 648 348. Please send us your application latest by December 31st, 2018, by email to lriemsdijk@groupe-bel.com.


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