R&D Intern: Fat Crystallization & Nut Fillings

ofi; Amsterdam; On-site; EUR 11,160 - 13,392; Full time

Benefits offered by this job

Internship allowance

Job summary

ofi invites motivated Bachelor or Master students in Food Technology to join our R&D team in Amsterdam for an in‑depth internship focused on fat crystallization and nut fillings. You will study fat systems, storage conditions, and how crystallization affects product performance in specific applications.

You will collaborate with R&D, Application, and Sensory teams to translate findings into practical formulation recommendations while gaining hands‑on experience and an internship allowance.

Qualifications

• Bachelor or Master student in Food Technology, Food Science, Chemistry, or a related discipline.
• Strong interest in fat functionality, crystallization, and product stability.
• Comfortable working in a laboratory and data‑driven testing environment.
• Accurate, structured, and detail‑oriented in experimental work and data handling.
• Able to work independently while collaborating with multidisciplinary teams.

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.
• Conducting periodic shelf‑life evaluations, including sensory analysis, appearance and texture assessments, and physico‑chemical stability measurements.

Skills

Fat functionality

Crystallization

Data handling

Independent worker

Education

Bachelor or Master student in Food Technology

Job description

ofi invites motivated Bachelor or Master students in Food Technology to join our R&D team in Amsterdam for an in‑depth internship focused on fat crystallization and nut fillings. You will study fat systems, storage conditions, and how crystallization affects product performance in specific applications.

You will collaborate with R&D, Application, and Sensory teams to translate findings into practical formulation recommendations while gaining hands‑on experience and an internship allowance.