Intern: Emulsion Stability & Ingredient Interactions

FrieslandCampina; Wageningen; À distance; EUR 6 100 - 7 300; Plein temps

Avantages offerts par ce poste

Internship compensation €600/month

Home office support

Résumé du poste

FrieslandCampina is offering a 6‑month internship in Wageningen, focusing on ingredient interactions and emulsion stability in infant formula. You will collect data, run lab trials, and synthesize findings for internal stakeholders.

The role suits final‑year undergrads or MSc students with a strong dairy tech background and good English communication. The internship includes hands‑on experiments, regular mentoring, and a final report, with a monthly compensation and a chance to join the

Qualifications

• Final year of relevant MSc/BSc study in Food Technology or related field.
• Strong foundation in dairy technology and processing is a plus.
• Good English communication, both written and spoken.

Responsabilités

• Assist in understanding and optimizing infant formula properties, focusing on emulsion stability.
• Perform lab trials, collect data, and interpret results for stakeholders.
• Contribute to a final internship report and present findings.

Connaissances

English communication

Project planning

Hands-on mindset

Creativity

Formation

BSc in Food Technology

MSc in Food Technology (preferred)

Description du poste

FrieslandCampina is offering a 6‑month internship in Wageningen, focusing on ingredient interactions and emulsion stability in infant formula. You will collect data, run lab trials, and synthesize findings for internal stakeholders.

The role suits final‑year undergrads or MSc students with a strong dairy tech background and good English communication. The internship includes hands‑on experiments, regular mentoring, and a final report, with a monthly compensation and a chance to join the