Product Design & Development Intern

Job Description:

Shape the future of Early Life Nutrition by developing powder solutions that improve infant and follow-on formula products.

During this six-month Master Thesis internship at our Research & Innovation Center in Utrecht, you will explore how formulation choices and macronutrient interactions influence powder performance. You will combine scientific research with laboratory screening and pilot-scale testing, translating your findings into practical recommendations for future innovation and renovation projects.

In this internship, you will:

* Investigate powder properties such as reconstitution, lump formation and foaming.
* Plan and conduct structured laboratory experiments and pilot-scale feasibility tests.
* Study the relationship between product formulation, ingredients and processing conditions.
* Assess the technical feasibility of formulation changes, including ingredient removal or replacement.
* Analyze experimental data, identify trends and propose technically promising solutions.
* Present your findings and recommendations to multidisciplinary project teams.

 

Key requirements:

* Enrolled as a Master’s student in Food Science, Food Technology, Chemical Engineering, Process Engineering or a related scientific discipline for the entire internship.
* Resident of the Netherlands with a valid BSN number. Non-EU citizens must hold a valid Dutch residence permit.
* For non-EU citizens, your university must be able to sign a three-party agreement with Danone.
* Available to start in January or February for a minimum of six months, 5 days per week.
* Comfortable planning experiments, analyzing data and communicating clear findings and recommendations.
* Able to work from our Research & Innovation Center in Utrecht at least 4 days per week.
An interest in infant formula, follow-on formula, nutritional powders or dairy and food powder technology is an advantage