With a focus on vegetable cheese.
From September 2019 on, we provide two interesting internship assignments of approximately 6 months, for two students active in Food Science. This is your chance to gain allround experience in our modern and internationally operating R&D department. You'll work closely with our team of food scientists and will be involved in our projects concerning vegetable cheeses. One assignment focusses on the taste development of vegetable cheese, the other focusses on the structure development of vegetable cheese.
Internship on taste development of vegetable cheese:
You will explore various routes of flavor formation through fermentation of a vegetable material. The assignment starts with a literature study, which illustrates the microbial processes leading to various flavor components, followed by a practical assignment in demonstrating the feasibility of some of these routes in a vegetable material.
Internship on structure development of vegetable cheese:
You will investigate the interaction of different ingredients on the structure of vegetable cheese. You'll explore how this interaction is changed by compositional and processing adjustments. This assignment includes both theoretical- and practical investigations of structures and textures of plant based vegetable cheese.
In order to fit our assignment requirements and preferences, we ask that:
- you study Food Science or Biotechnology at University level;
- you have a strong interest for vegetal materials, fermentation processes, food proteins & food design;
- you have an analytical mindset and good reporting skills, and;
- you command the English and preferably Dutch language.
A chance to contribute to a project of significance in a modern and internationally operating R&D environment. An internship allowance applies.
Please get in contact with either Lieke van Riemsdijk or Erik Sebus (Food Scientists), for more information, through +31(0)345 648 348. Or send your application directly to firstname.lastname@example.org.