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Product Development Intern

Posted 10 Jul 2024
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Work experience
0 to 1 years
Full-time / part-time
Full-time
Job function
Salary
€625 per month
Degree level
Required languages
English (Fluent)
Dutch (Fluent)

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Job Description

Product development

Start date: August/September 2024

Duration: 5 to 6 months

Allowance: 625 euro per month (40hrs, 5 days) & full reimbursement of travel expenses

Platform/Project: Multiple Teams (please see below).

Location: Nijmegen

Basic Requirements for all:

  • You should have strong communication skills and fluency in English, both written and verbal (Dutch is not a requirement but other languages are a plus)
  • You are enrolled at a university for at least 50% study load for the duration of the internship.
  • NOTE: EU working rights are required (Either you have EU Citizenship, you are studying in the Netherlands or have relevant student work visa)

Teams:

  • New Generation Tomato (NGT)
  • New Generation Mayo (NGM)
  • Natural Preservation
  • Sugar and Salt

New Generation Tomato (NGT) (TBD):

You will do an internship in the R&D department withing the Product Development Technology Team working on tomato-based products. During your internship you will be occupied with, among other things:

Assignments and key activities

  • Scope literature for possible analysis and processing solutions
  • Prepare lab samples for physico-chemical and sensorial analysis;
  • Perform analytical and sensorial tests, analyze the data and reporting results;
  • Support the product developers/process technologists with lab & pilot trials.
  • Understand fundamentals of food sensorial evaluation.

Specific Team Requirements:

  • Food Science/Technology/ Chemistry Masters students, with classes Food Structure, Food Process or Biochemistry.
  • Work/previous internship experience in food industry/product development or familiarity with tomato industry is preferred
  • Execution of research projects (thesis etc.) is a plus
  • You have a proactive attitude and enjoy working in the lab or pilot plant.
  • Knowledge about the functionality of ingredients and the basic of food processing.
  • You can initiate and adapt to situations, have the ability to work independently and in a team, are curious and can solve problems.
  • You are familiar with lab/practical work and data analysis (e.g. Minitab), have an understanding of sensory analysis and reporting the results.

New Generation Mayo (NGM) (TBD):

You will do an internship in the R&D department withing the Taste Elevation Technology Team working on mayonnaise. During your internship you will be occupied with, among other things:

Assignment and key activities:

  • Scope literature for possible formulation and processing solutions
  • Prepare lab samples for physico-chemical and sensorial analysis
  • Perform analytical and sensorial tests, analyze the data and reporting results
  • Support the product developers/process technologists with lab, pilot & factory trials

Specific Team Requirements:

  • Food Technology/Chemistry/Science Master student with classes on Food Structuring/Biophysics
  • Work/previous internship experience in food industry/product development or familiarity with emulsification is preferred
  • Execution of research projects (thesis etc.) is a plus
  • You can initiate and adapt to situations, have the ability to work independently and in a team, are curious and can solve problems.
  • You are familiar with lab/practical work and data analysis (e.g. Minitab), have an understanding of sensory analysis and reporting the results.

Natural Preservation:

During your assignment you will be part of the R&D team. As an integrated team member we welcome you to take part in the team’s activities such as team meeting & category meeting which will give you a real feel for the company and the business. You will be working with great autonomy and will interact with various colleagues from microbiology, product, process, sensory but also external partners. We are looking forward to your support on the sauces and drinks categories through increasing the knowledge, optimizing current solutions and/or finding new innovative technical solutions in the area of clean label preservation

Assignment and key activities:

  • Run data collection from research studies, previous internships, literature, and external partners. And contact colleagues Internally & Internationally,
  • Use the data and apply scientific findings to design experiments for microbiological challenge studies. (Set scope, planning & design of experiment and apply key scientific knowledge & tests in microbiology)
  • Determine most relevant innovative technical solutions and support their application into products. (Compile & analyze trial results, DoE (setting up the experiment + data elaboration))
  • Evaluate main research findings and translate into business case (set conclusions & recommendations)

Specific Team Requirements:

  • Microbiology (or related) Bachelor/Master student, preferably masters
  • Experience in microbiology and affinity with working in the micro lab is crucial
  • You have the ability to work independently and in a team.
  • You are science driven and hands on, have good analytical skills, are highly motivated, outgoing and look for results, self-starter and autonomous and have communication skills.

Sugar and Salt:

During your assignment you will be part of the R&D team. As an integrated team member, we welcome you to take part in the team’s activities such as team meeting & category meeting which will give you a real feel for the company and the business. You will be working with great autonomy and will interact with various colleagues from product, nutrition, sensory, regulatory and microbiology but also external partners. We are looking forward to your support on our portfolio through increasing the knowledge, optimizing current products and/or finding new innovative technical solutions in the area of sugar and salt reduction.

Assignment and key activities:

  • Screening new ingredients to reduce sugar and salt in our products (lab and pilot scale)
  • Testing impact of ingredients on sensory, nutrition, analytical, shelf life and regulatory (with the support of internal experts)
  • Reaching out to suppliers, working together with procurement
  • Setting up DoE for experiments
  • Project aim: Sugar and salt reduction to support ESG guidelines

Specific Team Requirements:

  • Food Technology third year HBO/Bachelor or Master student with classes on Ingredient Functionality and Product Design or Product Development
  • Experience in product development and knowledge on interaction and functionality of the ingredients is preferred
  • Knowledge on alternatives to sweetness and savory, affinity with nutrition, sensory and regulatory knowledge is a plus
  • You are science driven and hands on, have good analytical skills, are highly motivated, outgoing and look for results, self-starter and autonomous and have communication skills.

What we offer you:

We take interns seriously. You can expect from us to give you 1-on-1 mentorship from one of our experienced colleagues. We will work together on your personal learning goals and are keen to hear all good ideas you have! We will give you the space and support to make mistakes and grow. Become a part of a close intern community as well as a young and ambitious work environment (including online).

As a Kraft Heinz intern you’ll be the owner of your own projects and especially of your own career. At Kraft Heinz, we provide the playing field. You change the game. Are you up for the challenge?

About Us

The Kraft Heinz Company is one of the largest food and beverage companies in the world, with eight $1 billion+ brands and global sales of approximately $25 billion. We’re a globally trusted producer of high-quality, great-tasting, and nutritious foods for over 150 years. Our brands are truly global, with products produced and marketed in over 40 countries. These beloved products include condiments and sauces, cheese and dairy, meals, meats, refreshment beverages, coffee, infant and nutrition products, and numerous other grocery products in a portfolio of more than 200 legacy and emerging brands.

We spark joy around mealtime with our iconic brands, including Heinz, Kraft, Bull's-Eye, HP, Lea and Perrins, Quero, ABC, Master, Banquete, Plasmon, Orlando, Benedicta, Honig, Pudliszki, Wattie’s among others.

No matter the brand, we’re united under one vision: To sustainably grow by delighting more consumers globally. Bringing this vision to life is our team of 39,000+ food lovers, creative thinkers, and high performers worldwide. Together, we help provide meals to those in need through our global partnership with Rise Against Hunger. We also stand committed to responsible, sustainable practices that extend to every facet of our business, our consumers, and our communities. Every day, we’re transforming the food industry with bold thinking and unprecedented results. If you share our passion – and are ready to create the future, build a legacy, and lead as a global citizen – there’s only one thing to do: join our table and let’s make life delicious!

Our Culture of Ownership, Meritocracy & Collaboration

We're not afraid to think differently. Embrace new ideas. Dream big. We empower our people at every level – from entry-level intern to senior leader – to own their work. We share a responsibility to think like Owners – to be mindful of the collective and sustained success of Kraft Heinz – which we apply to every situation, every day. As part of Kraft Heinz, you're supported to grow and achieve. You’re expected to bring your authentic self to work every day, to lead with humility, and drive outstanding performance at every level – and you’ll be rewarded. You’re given opportunities to leave a mark and build a legacy. But you won’t do it alone. You’re supported by passionate teammates along the way, and our collective, collaborative spirit fuels our incredible progress.

The Kraft Heinz Company is revolutionizing the food industry – we will be the most profitable food company powered by the most talented people with unwavering commitment to our communities, leading brands and highest product quality in every category in which we compete. As a global powerhouse, Kraft Heinz represents over $26 billion in revenue and is the 5th largest…


The Kraft Heinz Company is revolutionizing the food industry – we will be the most profitable food company powered by the most talented people with unwavering commitment to our communities, leading brands and highest product quality in every category in which we compete. As a global powerhouse, Kraft Heinz represents over $26 billion in revenue and is the 5th largest food and beverage company in the world. At Kraft Heinz, to be the BEST food company, growing a BETTER world is more than a dream – it is our GLOBAL VISION. To be the best, we want the best – best brands, best practices and, most importantly, the best people.

In the Netherlands Kraft Heinz has 3 locations: Elst, Nijmegen and Amsterdam (Headquarters the Netherlands). A globally trusted producer of delicious foods, The Kraft Heinz Company provides high quality, great taste and nutrition for all eating occasions whether at home, in restaurants or on the go. The Company’s iconic brands include Kraft, Heinz, Honig, De Ruijter, Roosvicee, Venz, Karvan Cévitam, Brinta, Wijko, Amoy, HP en Lea & Perrins.

FMCG
Amsterdam
33,000 employees