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.

Profile

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)