Shelf-Life Research Intern – Sauces & Packaging

The Kraft Heinz Company; Nijmegen; On-site; EUR 13,000 - 20,000; Full time

Job summary

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

You will work on a validated sauces protocol for new packaging, perform chromatographic flavour analyses, and report findings, with mentorship and a strong team environment at Kraft Heinz.

Qualifications

• Lab analyses experience and strong communication in English.
• Enrollment at a Dutch university for at least 50% of the duration (EU students).
• Experience with chromatography and data modelling is a plus.

Responsibilities

• Conduct Chemical, Physical and Packaging analyses.
• Perform Flavours Analysis – Gas Chromatography.
• Develop and validate shelf life model & protocol.
• Prepare reports and present findings to the team.

Skills

Lab analysis

Data modelling

GC/HPLC knowledge

English fluency

Education

Bachelor/Master student

Tools

GC/HPLC

Chemical analysis

Rheometer

Water activity

Job description

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

You will work on a validated sauces protocol for new packaging, perform chromatographic flavour analyses, and report findings, with mentorship and a strong team environment at Kraft Heinz.