Natural Preservation R&D Intern – Microbiology

Kraft Heinz, Inc.; Nijmegen; In loco; EUR 5900 - 8000; Tempo pieno

Descrizione del lavoro

Kraft Heinz is offering a Natural Preservation internship in Nijmegen for 6–7 months, starting January/February 2027. You will join the R&D team and work with microbiology, product, and process teams on preserving sauces and drinks with clean-label approaches.

You will design experiments, collect data, and translate findings into actionable business insights, while gaining mentorship and exposure to global partners.

Competenze

• Microbiology (or related) Bachelor/Master student, preferably masters.
• Experience in microbiology and affinity with working in the micro lab is crucial.
• You should have strong communication skills and fluency in English, both written and verbal.

Mansioni

• Research on natural antimicrobials to enable replacement of chemical preservatives for application in Kraft Heinz sauces.
• Run data collection from research studies, previous internships, literature and external partners; design experiments for microbiological challenge studies.
• Determine innovative technical solutions and support their application into products; compile and analyze trial results; set conclusions and recommendations.

Conoscenze

Analytical skills

Communication skills

Teamwork

Self-starter

Autonomy

English fluency

Formazione

Microbiology degree

Strumenti

Laboratory equipment

Descrizione del lavoro

Kraft Heinz is offering a Natural Preservation internship in Nijmegen for 6–7 months, starting January/February 2027. You will join the R&D team and work with microbiology, product, and process teams on preserving sauces and drinks with clean-label approaches.

You will design experiments, collect data, and translate findings into actionable business insights, while gaining mentorship and exposure to global partners.