Sourdough Fermentation R&D Intern

Puratos; Andenne; Sur place; EUR 6 700 - 13 000; Plein temps

Résumé du poste

Puratos is offering an internship in the Sourdough and Grains department for a 4–6 month period in Belgium. The intern will work on developing and optimizing a sourdough, improving its performance and organoleptic properties, and participating in formulation work with the R&D team.

The role requires a bachelor’s or master’s student in food sciences or related fields, strong communication skills, and fluency in French and/or English.

Qualifications

• Pursuing a bachelor’s or master’s degree in food sciences, food technology, bioengineering, or related studies.
• Interest in R&D and bakery, pastry or chocolate.
• Excellent communication, presentation, planning and organizational skills.
• Fluent in French and/or English; willingness to work in Belgium.

Responsabilités

• Improve the organoleptic and functional qualities of a specific sourdough through innovative ingredients and process optimization.
• Characterize sourdough performance via leavening power, acidification, baking test and sensory analysis.
• Report and present progress regularly in team meetings.
• Contribute to formulation work and recipe optimization for quality and consistency.
• Design experiments with a scientific approach, considering sustainability and health aspects.
• Perform bibliographic research to support experiments and propose new ideas.
• Prepare internal reports and participate in lab team meetings and briefings.
• Maintain and clean equipment and workspaces; support continuous lab improvements.
• Collaborate with HQ R&D and Marketing teams on internal projects when needed.

Connaissances

Communication skills

Planning and organization

Proactive

Dynamic

Interest in bakery

Formation

Bachelor's or Master's in Food Sciences / Food Technology / Bioengineering or related studies

Description du poste

Puratos is offering an internship in the Sourdough and Grains department for a 4–6 month period in Belgium. The intern will work on developing and optimizing a sourdough, improving its performance and organoleptic properties, and participating in formulation work with the R&D team.

The role requires a bachelor’s or master’s student in food sciences or related fields, strong communication skills, and fluency in French and/or English.