Internship : Protein Characterization & Functional in Food Systems

Mission and key tasks

The internship will focus on plant proteins, exploring how their structural and techno‑functional properties relate to their performance in patisserie and bakery applications.

• Application of analytical techniques (SE‑HPLC, tensiometry, spectrophotometry, among others)
• Raw Material Characterization
• Ingredient functionality mapping
• Investigation of protein interactions with other components, and their impact on functionality.
• Performing tests in patisserie and bakery food applications
• Reporting and knowledge transfer

• You are finishing a master study in Food Science, Food Technology or related fields
  .
• Interest in plant proteins and their structure‑function relationships
• Hands‑on laboratory experience and ability to follow experimental protocols
• Experience with protein characterization techniques (e.g. SDS‑PAGE, SEC‑HPLC, DSC) is a plus
• Interest in bakery and patisserie applications and food formulation
• Ability to analyze, interpret, and present experimental data
• Strong curiosity, organization skills and a collaborative mindset
• Fluent in English (written and spoken)
• Candidates must hold a valid European work/residence permit for the full duration of the internship (mandatory)
• Interested in an internship with minimum duration of 6 months, based in Brussels, Belgium.

• Duration of the internship: 6 months (longer than 6 months is possible and even preferable)
• Location of the Internship:
  Groot‑Bijgaarden, Belgium