R&D Intern: Soft Matter & Coffee Innovation

Nestle; Orbe; Hybrid; CHF 20,000 - 27,000; Full time

Benefits offered by this job

Flexible working (hybrid)

Learning & development

Healthcare contribution

Employee discounts

Job summary

Nestlé Product Technology Center for Coffee in Orbe, Switzerland, invites a R&D Intern in Soft Matter & Coffee Beverage Innovation. The role supports a project to improve mouthfeel in coffee beverages, collaborating with sensory experts and lab teams to develop analytical methods and guide recipe optimization.

Ideal candidates are pursuing physics, physical chemistry, or food science and have hands-on lab experience.

Qualifications

• Student or fresh graduate in Physics, Physical Chemistry, Food Science or a related field.
• Knowledge of soft matter, rheology or related analytical methods would be an asset.
• Hands-on, proactive in a laboratory environment while learning by doing.
• Analytical mindset with ability to interpret data and collaborate across teams.

Responsibilities

• Identify and test analytical approaches to characterize mouthfeel in beverage
• Explore literature and internal knowledge to understand beverage structure and creaminess
• Optimize methods linking lab measurements with sensory perception
• Collaborate with product development and sensory teams to aid creamer and recipe optimization
• Create clear reports and guidance for application beyond the project

Skills

Physics background

Analytical mindset

Lab experience

Fluent in English

Education

Physics or Physical Chemistry

Tools

Analytical instruments

Rheology

Job description

Nestlé Product Technology Center for Coffee in Orbe, Switzerland, invites a R&D Intern in Soft Matter & Coffee Beverage Innovation. The role supports a project to improve mouthfeel in coffee beverages, collaborating with sensory experts and lab teams to develop analytical methods and guide recipe optimization.

Ideal candidates are pursuing physics, physical chemistry, or food science and have hands-on lab experience.