Shelf-Life R&D Intern, Sauces & Packaging

The Kraft Heinz Company; Nijmegen; On-site; EUR 8,900 - 13,000; Full time

Benefits offered by this job

1-on-1 mentorship

Lab access

Intern community

Job summary

The Kraft Heinz Company in Nijmegen is offering a Labs/Shelf Life intern position starting January/February 2027 for 5 to 6 months. The role focuses on predicting and validating shelf life of sauces through chemical, physical and sensorial analyses to build a predictive model.

You will work on protocols, packaging validation, and lab analyses. Applicants should have strong English, coursework in Food Technology/ Chemistry, lab experience, and be eligible to work in the EU.

Qualifications

• EU working rights required for internship
• EU students: enrolled at a Dutch university for at least 50% of the duration
• Non-EU students: enrolled for the whole duration

Responsibilities

• Develop a validated shelf life protocol for sauces in new packaging
• Conduct chemical, physical and sensorial analyses
• Perform GC analysis and flavour profiling
• Review literature and report shelf life model
• Create periodic reports and present findings

Skills

Fluent English

Strong communication

Lab work experience

Team player

Education

Food Science / Chemistry or related

Tools

GC

HPLC

Rheometer

Job description

The Kraft Heinz Company in Nijmegen is offering a Labs/Shelf Life intern position starting January/February 2027 for 5 to 6 months. The role focuses on predicting and validating shelf life of sauces through chemical, physical and sensorial analyses to build a predictive model.

You will work on protocols, packaging validation, and lab analyses. Applicants should have strong English, coursework in Food Technology/ Chemistry, lab experience, and be eligible to work in the EU.