Shelf life Intern

Job description

A validated Sauces Protocol for Shelf life in new packaging Understanding the validation of the protocol for different recipes & packaging Validate Emulsions & Non Emulsions Sauces by Shelf life modelling

• Review of relevant literature Perform Chemical, Physical and Packaging analyses Perform Flavours Analysis - Gas Chromatography
• Update and or create a report about the Shelf life sauces model Chemical & Physical/Pack analyses to develop and validate the protocol and model
• Create a report on new packaging validation for other sauces Factory samples and Lab analysis
• Execute practical activities (including shelf life tasting and lab analysis)
• Create periodic reports and presentations to keep team informed about findings and progress Sharing knowledge within the Innovation centre and other departments as of packaging (presentation and final report) You should have strong communication skills and fluency in English, both written and verbal (Dutch is not a requirement but other languages are a plus)

EU - Students

Need to be enrolled at a Dutch university for at least 50% of the duration of the internship.

Non - EU Students

Need to be enrolled at a Dutch University for the whole duration of the internship. Food Technology Quality Management/Process Engineering/Food Chemistry/Food Microbiology/Chemical Engineer Bachelor/Master student Had classes on chromatography (GC,HPLC), chemical analysis, watercontent, wateractivity and rheometer Experience in lab analysis is crucial Experience in modelling of data is a plus You are curious and eager to learn, you can work independently and, in a team, and are accurate with your work