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Process Development Intern

Kraft Heinz
Found 6 days ago
Location
Nijmegen, Netherlands
Time
Full-time
Work Mode
On-site
Salary
Not disclosed
Visa Help
Not disclosed
Last Verified
6 days ago

Education

  • Bachelor
  • Master

Skills & Qualifications

Technical Skills

  • chemical engineering
  • food processing technology
  • food related engineering
  • Food industry processing fundamentals
  • Basic fluid dynamics and transport phenomena
  • Rheology principles
  • common rheological models for foods
  • interpretation of rheological data
  • Experimental design
  • data interpretation
  • modeling (e.g., regression/curve fitting)
  • Ingredient interactions
  • structure–function relationships in formulated products
  • Scale-up principles
  • pasteurization
  • pumping
  • deaeration
  • emulsification

Soft Skills

  • strong communication skills
  • team player
  • proactive
  • good communication skills
  • Curious
  • organized person

Job Description

Start date: August/September 2026 Duration: 6 months Platform/Project: Next Generation Tomato During your assignment, you will be part of the International Zone R&D team. You’ll be working in a high performing team, alongside peers always trying to reach the next level. As an integrated team member, we welcome you to take part in the team’s activities such as team meetings and category meetings which will give y ou a real feel for the company and the business. Get ready for a lot of exposure to internal senior stakeholders. The delivery of the Next Generation Emulsions /Tomato project will be your primary responsibility. Assignment and key activities: Build a strong understanding of the current processing ways of working for emulsions/tomato-based products at Pilot Plant and factory scale (process steps, unit operations, constraints, and critical parameters). Plan, coordinate, and execute pilot plant trials , collaborating cross-functionally with internal partners and external stakeholders as needed. Define and execute an analytical and sensory evaluation plan to assess trial performance (methods, sampling plan, data quality, and interpretation). Perform rheological testing and analysis (e.g., flow curves) to understand product behavior under flow conditions relevant to unit operations (e.g., pumping, mixing, heat treatment). Apply statistical tools (e.g., regression and curve fitting) to interpret experimental data and develop fit-for-purpose models that help address processing challenges and support scale-up. Prepare and deliver regular progress updates and presentations to the internship supervisor and the Process Team .

Requirements

  • EU working rights are required (Either you have EU Citizenship, you are studying in the Netherlands or have relevant student work visa)
  • Bachelor/Master level in chemical engineering, food processing technology or food related engineering
  • Knowledge/interest in: Food industry processing fundamentals
  • Basic fluid dynamics and transport phenomena
  • Rheology principles , common rheological models for foods, and interpretation of rheological data
  • Experimental design, data interpretation, and modeling (e.g., regression/curve fitting)
  • Ingredient interactions and structure–function relationships in formulated products
  • Scale-up principles
  • (Preferred/plus) familiarity with unit operations such as pasteurization, pumping, deaeration, and emulsification
  • You are a team player who is proactive and have good communication skills.
  • Curious and organized person.

Related Field

  • Process Engineering

Related Subfield

  • Process Engineering

Languages

  • English

Nice to Haves

  • Dutch
  • familiarity with unit operations such as pasteurization, pumping, deaeration, and emulsification
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