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Internship (english version) Cheese Texture Analytical Development

Stage
  • Schoonrewoerd
  • 40
alt

As a Cheese Texture Analytical Development Intern in our R&D department, you help us better understand the behavior of our cheeses and establish a good link with the sensory panel.


What will you contribute?

Leading the cheese market requires a company to always be a step ahead with good and innovative products. With this in mind, our LEERDAMMER© marketing team is requesting for cheese products that can be used in different forms of application. To accomplish this, fundamental insight on the textural behaviour of our cheese types is required. More knowledge on the rheological properties at different temperatures and consumer use circumstances will help us to better understand the behaviour of our cheeses and to make a good link to the sensory panel. This interesting project will help our company to decrease our time to market. And as an intern you make an important contribution to this.

In this internship position you'll get the opportunity to learn more about the texture of cheese. The texture is a very important characteristic of our cheese for both sensorial reasons as well as for further processing (e.g. slicing). Therefore, we aim to quantify the texture of our cheese portfolio, competitors and future developments. You will critically review and validate a methodology (rheology). Once a final method has been determined, you will statistically compare our product portfolio and correlate to sensorial data. This internship offers you the chance to gain in depth knowledge on cheese texture assessment at an internationally oriented dairy company.


What we ask from you

  • You're in your final year of a relevant HBO/MSc study, e.g. Food Technology.
  • You have a strong interest in relatable topics, such as: food physics and rheology
  • You have good practical and organizational skills.
  • You're a curious and pleasant personality with the drive to learn and contribute.
  • You have good communication skills, both verbal and written.
  • You're available between February/March 2023 and July 2023.

What we offer

  • The opportunity to gain R&D work experience in an international company.
  • The opportunity to gain hands-on experience with state-of-the-art rheological equipment.
  • The opportunity to gain expertise in food structure method development and validation.
  • An internship allowance.

Interested?

If this internship position is yours to claim, please send us your application (including your CV and cover letter): wilke.lammers@nl.lactalis.com. Your application should meet our desk, latest by December 11th, 2022.


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