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Intern Ingredient Interactions & Emulsion Stability in Infant Formula;

Job in 6658, Beneden-Leeuwen, Guelders, Netherlands
Listing for: FrieslandCampina
Apprenticeship/Internship position
Listed on 2026-07-17
Job specializations:
  • Research/Development
    Research Scientist, Research Assistant/Associate, Pharmaceutical Science/ Research, Biotechnology
Salary/Wage Range or Industry Benchmark: 5580 - 6696 EUR Yearly EUR 5580.00 6696.00 YEAR
Job Description & How to Apply Below
Position: Intern Ingredient Interactions & Emulsion Stability in Infant Formula (all genders)
Location: Beneden-Leeuwen

Intern – Ingredient Interactions & Emulsion Stability in Infant Formula (all genders) | Wageningen (NL) | R&D 32-40

Do you want to shape the future of infant nutrition? Are you curious how ingredient interactions drive formula performance? Join our R&D Specialized Nutrition team in Wageningen and help develop premium Friso products for the Greater China market. In this hands‑on internship you’ll work on optimal nutrition, fast powder dissolution, and robust stability during processing and shelf life.

What you will do

In this internship we will focus on understanding and optimizing the product properties of our infant formula by examining recipe compositions and interactions during processing. A specific focus will be on emulsion stability in complex food systems and how formulation choices (e.g., fat and protein composition) and processing conditions influence product performance such as solubility, appearance, and stability during processing and storage.

You will begin by collecting internal and external information about existing knowledge, prepare a research proposal, perform lab trials and analyses, interpret and present results regularly to stakeholders, and write a final report at the end of your internship.

What we are looking for
  • Final year of a relevant MSc/BSc study (e.g., Food Technology) with a solid foundation in food technology and ingredients, and basic knowledge of dairy technology and processes.
  • Interest in ingredient interactions and emulsion stability in complex food systems, including the impact of formulation (e.g., fat, protein) and processing on product quality (e.g., solubility and stability).
  • Strong communication skills within R&D and with colleagues, in English (both oral and written).
  • Independent project planning and organizational skills.
  • Pragmatic, proactive, hands‑on mentality, flexible and creative.
  • Ambition to pursue a future career in product development.
  • 6‑month internship with a preferable starting date in August/September 2026.
What we offer
  • Earn 1 vacation day per month based on full‑time internship.
  • Internship compensation of €500 HBO and €600 WO level on a full‑time basis.
  • Join the interns community within the company and participate in activities.
Contact

Neem gerust contact op met onze recruiter Despoina Memlikai:
Despoina.

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