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Internship: Bio-enginneer

Mission and key tasks


 You will collaborate together with the BU Sourdough & grains Dpt. during an exciting development project in the world of baked goods.

Your mission & key tasks:

  • improve organoleptic & functional qualities of a specific sourdough thanks to innovative ingredients and optimization of process conditions
  • characterize the sourdough in terms of performance and organoleptic improvement: rising power, acidification, baking test & sensorial analysis
  • Report and present on regular intervals during team meetings & information sessions.




You are/have:

  •  running a bachelor or a master study in Food Science, Food Technology, Bioengineering or related studies; with a notice or interest in microbiology
  • eager to learn more about R&D,
  • dynamic, hands-on and proactive;
  •  have good communication, presentation, planning and organization skills;
  • sincerely interested in the bakery, patisserie or chocolate world;
  • fluent in French & or English;
  • Having a first experience in a food industry is a plus;
  •  looking for 4-6 months duration (or even more) internship in Belgium.


Practical info’s


Start date: not before July 2023

Duration of the internship : 4-6 Months (or more)

Internship is located in the industrial estate of Seilles (Andenne)**, Belgium


**Owning a car is a plus. (Train station of Andenne is 10 min from Puratos by bike)