Internship Consumer Dairy
FrieslandCampina
Wageningen, Netherlands
4 dagen geleden

The topic of this internship has as aim to study the influence of physical and chemical parameters of plain yoghurt on their sensory profile.

Important aspects you will work on are :

  • Work independently on a specific topic related to the development of yoghurts and desserts
  • Collect information and literature about the specific topic and write a research proposal
  • Set up and assist in developing prototypes on lab or pilot plant scale
  • Plan and perform analyses on developed prototypes, interpret results, and write a final report
  • Besides this specific topic, you will support product developers in running projects and might execute small product development projects yourself
  • What we ask

  • Final years of relevant MSc study, e.g. Food Technology with good foundation of food technology and food ingredients, and basic knowledge of dairy technology and processes;
  • sensory and statistic knowledge are preferred.

  • Independent project planning and organizational skills;
  • Ambition to pursue a future career in product development.
  • To be available for at least 6 months, starting around February 2021
  • What we offer

    Your salary is based on the weighting of your job, your experience and your training. FrieslandCampina offers not only a competitive salary but also training and education on the job because it’s important for our people to continue to grow.

    After all, your development is not only good for your career; our products also benefit from it. The mutual exchange of knowledge between colleagues is also evident on the work floor.

    It is, after all, the most effective way to learn.

    Vacancy description

    The department Product Development Fresh Innovation Eat develops new fresh dairy products, i.e. yoghurts and desserts, which are mainly meant for the Dutch and German market and includes brands like Optimel, Campina, Mona, Vifit, and Landliebe.

    The team focusses on the development and improvement of yoghurts, quarks and sweet desserts. The main objective of this student internship is to gain practical experience in an R&D organization and to develop skills and competences regarding product development.

    The assigned activities will be diverse and will depend on the student’s working level.

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