Intern Specialized Nutrition - Infant Formula Shelf-Life Stability (all genders)

Would you like to contribute to the development of high-quality infant formula products for the brand Friso and make a real impact on nutrition for infants and toddlers? Are you curious about how infant powder products behave over time in challenged storage conditions? Then this internship is for you!

What you will do

Within the R&D department of Specialized Nutrition, we develop innovative products and processes for the Rest of World markets, including Greece, Mexico, Vietnam and Malaysia. For this vulnerable group, delivering nutritious products with premium quality is essential. This means not only optimal nutrition, but also excellent product performance, such as easy dissolution of the powder and strong stability during processing and throughout shelf life. These aspects will be at the heart of your internship.

In this internship, you will focus on understanding and optimizing the product behavior of infant formula over time under accelerated storage conditions. A specific focus will be on understanding the impact of accelerated storage conditions on powder quality attributes, for instance flavor changes, lipid oxidation, and physical stability.

You will start by collecting internal and external information about what is known so far. After preparing a research proposal, you will perform lab trials and analyses on the samples prepared. You will interpret and present results regularly to the relevant stakeholders and write a final report at the end of your internship.

You will work in the Specialized Nutrition team, which consists of approximately 60 colleagues working on infant food. You will report regularly to a development specialist, who will help set the scope of your internship. You will also be in close contact with research development experts and receive support from lab technicians, along with regular discussions and guidance from development specialists.

What we ask

To be successful in this position, you have or are:

• In the final year of a relevant MSc or BSc study, for example Food Technology, with a good foundation in food technology and food ingredients, and basic knowledge of dairy technology and processes
• Interested in the physical and chemical stability of complex food systems, including how formulation, processing, and storage conditions influence product quality attributes throughout shelf life
• A skillful communicator within R&D and towards colleagues, in English, both oral and written
• Able to work independently, with strong project planning and organizational skills
• Pragmatic, proactive, hands-on, flexible and creative

What we offer

• 1 vacation day per month based on a full-time internship
• Internship compensation of €500 at HBO level and €600 at WO level on a full-time basis
• The opportunity to join the interns community within the company and participate in activities