Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(all genders)

Fraunhofer; Freising; Hybrid; EUR 6.700 - 10.000; Vollzeit

Benefits dieser Stelle

Flexible working hours

Opportunity to write practical thesis

Zusammenfassung

Fraunhofer Institute for Process Engineering and Packaging IVV in Freising offers diploma theses and internships in Alternative Proteins & Side Streams. You will join the Fermented Foods group within the Food Process Development department and contribute to the characterization and development of plant-based ingredients for sustainable food solutions.

The role combines hands-on lab work and pilot plant activities with flexible hours to support your studies and the opportunity to write your

Qualifikationen

• Ongoing studies in food technology, biotechnology, or related fields; strong scientific curiosity.
• Good German and English skills (B2 level or above).
• Independent and diligent working style with a scientific approach to evaluation.

Aufgaben

• Participate in characterization of proteins, dietary fibers, and starches.
• Contribute to development of ingredients in food systems with lab and pilot plant work.
• Assist in experiments and documentation for diploma theses or internships.

Kenntnisse

German skills (B2) & English

Ausbildung

Ongoing studies in food technology/biotech/food chemistry/nutritional sciences

Jobbeschreibung

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Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(all genders)

The Fraunhofer-Gesellschaft ( www.fraunhofer.com ) is one of the world's leading organizations for application-oriented research. 74institutes develop pioneering technologies for our economy and society – more precisely: 30000 people from technology, science, administration and IT. They know: Anyone who comes to Fraunhofer wants to and can make a difference. For themselves, for us and for the markets of today and tomorrow.

We at the Fraunhofer Institute for Process Engineering and Packaging IVV, with locations in Freising and Dresden, are leaders in research and development across our business areas: food, packaging, product impact, processing machinery, as well as recycling and environment. In our day-to-day work, we face current industry challenges and advance the key themes of tomorrow, such as bioeconomy, circular economy, health and well-being, and safety and resilience.

In the»Food Process Development« department, we develop high-quality, healthy, and innovative food products. From the product idea, through model recipes, process concepts and sample production, to manufacturing process scale-up of market-ready products on an industrial scale: We consider all stages of development and research the interactions between formula, process/product properties, and their influence on product quality.

A particular focus of our»Food Ingredients« group is the characterization of functional ingredients, especially plant proteins and fiber. To ensure a sustainable food supply, novel ingredients must be examined for their functionality and optimized for use in food. A comprehensive understanding of the influencing factors can simplify the targeted use of ingredients in food. In addition, various chemical, enzymatic or physical methods can be used to enhance and control functionality.

In this context, our »Fermented Foods« group in Freising, part of the »Food Process Development« department, currently offers diploma theses and internships in the following areas:

Be part of change

• Characterization of proteins, dietary fibers, and starches with regard to the following properties:
  • chemical (e.g., nutritional composition, molecular weight distribution)
  • physical (e.g., denaturation, particle size)
  • techno-functional properties (e.g., emulsifying, gel-forming, foaming properties)
  • rheological properties (e.g., viscoelastic behavior)
  • nutritional properties (e.g., in vitro protein digestibility)
• Modification of proteins and dietary fibers for the targeted improvement of application-relevant properties
• Investigation of interactions between food ingredients
• Product development for the use of ingredients in different food systems

Further employment as a student assistant is possible.

What you contribute

• Ongoing studies in food technology, biotechnology, food chemistry or nutritional sciences
• Scientific curiosity and a profound interest to explore and question new areas while working in the laboratory and on a pilot plant scale
• Good German and English skills (B2 level or above)
• An independent and diligent working style, paired with a scientific approach to evaluation and documentation, and team spirit
• Complete and meaningful application documents (CV, cover letter, and transcript of records)

What we offer

• Participation in innovative research projects and the chance to put your knowledge from your studies into practice
• Integration into the team and the opportunity to contribute your skills and take on responsibility from day one
• Flexible working hours to optimize your study and free time
• The opportunity to write your practical thesis with us
• Targeted and individual support from our employees

The numer of weekly working hours is agreed on an individuel basis.

We value and promote the diversity of our employees' skills and therefore welcome all applications – regardless of age, gender, nationality, ethnic and social origin, religion, ideology, disability, sexual orientation and identity. Severely disabled persons are given preference in the event of equal suitability. Our tasks are diverse and adaptable – for applicants with disabilities, we work together to find solutions that best promote their abilities.

With its focus on developing key technologies that are vital for the future and enabling the commercial utilization of this work by business and industry, Fraunhofer plays a central role in the innovation process. As a pioneer and catalyst for groundbreaking developments and scientific excellence, Fraunhofer helps shape society now and in the future.

Fraunhofer Institute for Process Engineering and Packaging IVV

Requisition Number: 85766 Application Deadline: