R&D Internship -Fat Crystallization & Nut Fillings | Amsterdam

Ofi; Amsterdam; On-site; EUR 6,696 - 10,044; Full time

Benefits offered by this job

Internship allowance

Close collaboration with R&D teams

Job summary

Ofi is offering an in-depth R&D Internship focused on fat system crystallization and its impact on the functionality and stability of nut fillings. You will study fat crystallization behaviour and long-term stability under various storage conditions, collaborating with R&D, Application and Sensory teams to derive practical formulation insights.

You will gain hands-on experience in crystallization analysis, data interpretation, and translating findings into actionable recommendations for product

Qualifications

• Bachelor/Master student in Food Technology, Food Science, Chemistry or related field.
• Interest in fat functionality, crystallization and product stability.
• Comfortable in a laboratory and data-driven testing environment.
• Accurate, structured and detail-oriented with good data handling.

Responsibilities

• Prepare nut fillings at lab scale using different fat systems and measure key parameters after production.
• Evaluate crystallizers and compare results with reference samples under identical conditions.
• Support application testing and performance evaluation with the Application team.
• Design and validate shelf-life protocols under ambient, accelerated and cold storage conditions.
• Prepare, store and track samples across test conditions and conduct periodic shelf-life evaluations.

Skills

Lab experience

Data analysis

Food science interest

Independent collaboration

Education

Bachelor/Master student in Food Technology or related

Tools

Lab instruments

Job description

The internship

We are offering an in-depth R&D Internship focused on understanding the effect of fat system crystallization on the functionality and stability of nut fillings. In this role, you will study how different fat systems behave during processing and storage, and how this impacts product performance in specific applications.

The objective of this internship is to evaluate fat crystallization behaviour, compatibility, and long-term stability under various storage conditions. You will work closely with R&D, Application, and Sensory teams to generate practical insights for formulation and product development.

Responsibilities

During your internship, you will be involved in the full experimental and analytical workflow, including:

• 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 (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..

What you'll gain

• Hands-on R&D experience in fat systems, crystallization, and shelf-life evaluation.
• Exposure to industrial product development challenges and decision-making.
• Close collaboration with R&D, Application, and Sensory specialists.
• Ownership of experimental work with clear conclusions and recommendations.
• Internship allowance and valuable industry experience.

Are you fascinated by fat crystallization and food functionality?
Join ofi and help improve the performance and stability of nut-based products.

About you

You are:

• A Bachelor or Master student in Food Technology, Food Science, Chemistry, or a related discipline.
• Strongly interested 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.
• Curious, proactive, and motivated to understand the science behind real food applications.
• Interested in the food & beverage sector, particularly nuts, cocoa, and chocolate.