Sourdough Fermentation R&D Internship: Optimize Starters

Puratos; Andenne; Sur place; EUR 16 000 - 22 000; Plein temps

Résumé du poste

Puratos is offering an internship in Andenne, Belgium, focused on optimizing and understanding sourdough fermentation. You will work with the Sourdough and Grains department on an exciting bakery development project, contributing to the creation of ready-to-use sourdough starters and conducting feasibility tests.

The role requires pursuing a degree in food sciences or related fields, with enthusiasm for microbiology and R&D.

Qualifications

• Pursuing a bachelor’s or master's degree in food sciences, food technology, bioengineering, or related studies with an interest in microbiology.
• Strong desire to learn about R&D and bakery applications.
• Dynamic, pragmatic, and proactive with good communication and organizational skills.

Responsabilités

• Contribute to development of ready-to-use sourdough starters through optimization and understanding of fermentation.
• Characterize sourdough performance and organoleptic properties: leavening power, acidity, baking tests, sensory analysis.
• Participate in formulation work and recipe optimization to improve product quality and consistency.
• Design and conduct experiments with a scientific approach to validate hypotheses and optimize processes.
• Perform tests for internal R&D projects and carry out bibliographic research.

Connaissances

Communication

Presentation

Planning

Proactive

Teamwork

Formation

Bachelor's or Master's in Food Sciences/related

Description du poste

Puratos is offering an internship in Andenne, Belgium, focused on optimizing and understanding sourdough fermentation. You will work with the Sourdough and Grains department on an exciting bakery development project, contributing to the creation of ready-to-use sourdough starters and conducting feasibility tests.

The role requires pursuing a degree in food sciences or related fields, with enthusiasm for microbiology and R&D.