Nijmegen, Netherlands
Internship Explorer
Internship Explorer
The aim of this research is to accurately predict and validate the Shelf life of Sauces via Chemical, Physical and Sensorial analysis to build a prediction model for Shelf life. Assignments and key activities: * 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 * 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)
