Internship: R&D Food fermentation

 1. 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:

• You will improve organoleptic & functional qualities of a specific sourdough thanks to innovative ingredients and optimization of process conditions (at lab scale & 15L bioreactors).
•  You will characterize the sourdough in terms of performance and organoleptic improvement: rising power, acidification, baking test & sensorial analysis.
• You will report and present on regular intervals during team meetings & information sessions.

2. Profile

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

3. Practical info’s

• Period of the internship : 2025 - starting date as early as January 2025
• Duration of the internship : minimum 4 months
• Location of the internship: Andenne (Belgium)
• Owning car is a plus, train station is at 10min by bike