R&D Intern: Fat Crystallization & Nut Fillings

OFI; Amsterdam; On-site; EUR 6,700 - 10,000; Part time

Benefits offered by this job

Internship allowance

Job summary

ofi is offering an in-depth R&D Internship focused on fat crystallization and its impact on the functionality of nut fillings. You will study how different fat systems behave during processing and storage, and how this affects product performance in applications.

The internship provides hands-on experience in fat systems, crystallization, and shelf-life evaluation, with close collaboration across R&D, Application, and Sensory teams. Amsterdam-based program with mentorship and industry exposure.

Qualifications

• Bachelor or Master student in Food Technology, Food Science, Chemistry, or a related discipline.
• Strong interest in fat functionality, crystallization, and product stability.
• Laboratory and data-driven testing experience.
• Accurate, structured, and detail-oriented in experimental work and data handling.
• Able to work independently while collaborating with multidisciplinary teams.
• Curious, proactive, and motivated to understand the science behind real food applications.
• Interested in the food & beverage sector, particularly nuts, cocoa, and chocolate.

Responsibilities

• Preparing nut fillings at lab scale using different fat systems and measuring key parameters after production.
• Evaluating the effect of crystallizers in selected formulations and comparing results with reference samples under identical conditions.
• Supporting application testing and performance evaluation in collaboration with the Application team.
• Designing and validating shelf‑life protocols, including ambient, accelerated, and cold storage conditions, with day/night temperature cycling where relevant.
• Preparing, storing, and systematically tracking samples across all test conditions.
• Sensory analysis (with guidance from a sensory technologist)
• Appearance and texture assessments
• Physical and chemical stability measurements
• Functional performance in final applications
• Developing and executing fat crystallization analysis protocols, using internal capabilities and/or external analytical support.
• Analysing data, comparing fat systems, and interpreting crystallization behaviour.
• Summarising results and translating findings into practical recommendations for formulation and application.

Skills

Fat functionality

Crystallization

Product stability

Education

Bachelor or Master student in Food Technology / Food Science / Chemistry

Job description

ofi is offering an in-depth R&D Internship focused on fat crystallization and its impact on the functionality of nut fillings. You will study how different fat systems behave during processing and storage, and how this affects product performance in applications.

The internship provides hands-on experience in fat systems, crystallization, and shelf-life evaluation, with close collaboration across R&D, Application, and Sensory teams. Amsterdam-based program with mentorship and industry exposure.