R&D Intern: Soft Matter & Coffee Innovation (Hybrid, 6mo)

Nestle SA; Orbe; Hybrid; CHF 20,000 - 27,000; Part time

Benefits offered by this job

Flexible hybrid work options

Learning and development opportunities

Healthcare contribution and Employee 


Employee discounts across products and

Job summary

Nestlé Product Technology Center for Coffee in Orbe, Switzerland, is seeking an R&D Intern in Soft Matter & Coffee Beverage Innovation for a 6-month, hybrid placement starting February 2027. You will support a research project aimed at improving mouthfeel in coffee beverages, collaborating with sensory and lab teams and mentors to translate data into actionable recipes.

Ideal candidates are students or recent graduates in physics, physical chemistry, or food science with an interest in soft

Qualifications

• Be a student or fresh graduate in Physics, Physical Chemistry, Food Science or a related field.
• Knowledge of soft matter, rheology or related analytical methods is an asset.
• Ability to connect scientific concepts to practical product challenges.
• Hands-on, proactive, and comfortable experimenting in a laboratory environment while learning by doing.

Responsibilities

• Identifying and testing analytical approaches that help characterize mouthfeel in coffee-based beverages.
• Exploring scientific literature and internal knowledge to understand beverage structure, mouthfeel and creaminess
• Optimizing and implementing methods that connect laboratory measurements with sensory perception.
• Collaborating with product development and sensory teams to generate insights that support creamer and recipe optimization.
• Creating clear reports, study summaries and practical guidance for the team.

Skills

Soft matter knowledge

Rheology

Analytical methods

Lab experimentation

Education

Student or fresh graduate in Physics, Physical Chemistry, Food Science or a related field

Job description

Nestlé Product Technology Center for Coffee in Orbe, Switzerland, is seeking an R&D Intern in Soft Matter & Coffee Beverage Innovation for a 6-month, hybrid placement starting February 2027. You will support a research project aimed at improving mouthfeel in coffee beverages, collaborating with sensory and lab teams and mentors to translate data into actionable recipes.

Ideal candidates are students or recent graduates in physics, physical chemistry, or food science with an interest in soft