R&D Natural Preservation Intern — Microbiology Focus

Kraft Heinz, Inc.

Nijmegen

Remoto

EUR 7500 - 8500

Tempo pieno

3 giorni fa

Candidati tra i primi

Generatore di candidature

Non inviare un curriculum generico — genera un curriculum e una lettera di presentazione personalizzati per questo specifico impiego.

Supera i filtri ATS

Vantaggi offerti da questo lavoro

Travel expenses reimbursed

Descrizione del lavoro

The Kraft Heinz Company is offering a Natural Preservation Intern position in Nijmegen, Netherlands, starting January/February 2027 for 6–7 months. You will join the R&D team and work with microbiology, product, process, and sensory colleagues to optimize preservation in sauces and drinks.

You will design and run experiments, collect data from studies and partners, and translate results into actionable business insights.

Competenze

Microbiology (or related) Bachelor/Master student, preferably masters.
Experience in microbiology and affinity with working in the micro lab is crucial.
You have analytical skills and can plan and design experiments.
You can work independently and in a team.
You are science driven and hands on, have good analytical skills, are highly motivated, outgoing and look for results, self-starter and autonomous and have communication skills.
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, literature and external partners; contact colleagues internally & internationally.
Design experiments for microbiological challenge studies; set scope, planning & design of experiments.
Compile & analyze trial results; DoE and data elaboration.
Evaluate findings and translate into business case with conclusions & recommendations.