Product Development Intern – Salt & Sugar

<h2><u>Job Description</u></h2><p><b><span>Product Development Intern </span><span>–</span><span> </span><span>Salt &amp; Sugar</span><span> </span></b></p><p><b><span>Start date</span><span>: </span></b><span><span>February/March</span></span><b><span> </span></b><span><span>202</span><span>6</span></span><span> </span></p><p><b><span>Duration</span></b><span><span>: 6 months </span></span><span> </span></p><p><b><span>Allowance</span></b><span><span>: 625 euro per month (40hrs, 5 days) &amp; full reimbursement of travel expenses</span></span><span><span> </span></span><span><span> </span></span><span> </span></p><p><b><span>Platform/Project</span></b><span><span>: </span><span>Sugar and salt reduction to support ESG guidelines </span></span><span> </span></p><p><b><span>Location</span></b><span><span>: Nijmegen </span></span><span> </span></p><p><span> </span></p><p><span><span>D</span><span>uring your </span><span>assignment,</span><span> you will be part of the R&amp;D team. As an integrated team member, we welcome you to take part in the team’s activities such as team meetings </span><span>and category</span><span> meetings which will give you a real feel for the company and the business. You will be working with great autonomy and will interact with various colleagues from product, nutrition, sensory, procurement, regulatory and microbiology but also external partners. We are looking forward to your support </span><span>on</span><span> our portfolio through increasing the knowledge, </span><span>optimizing</span><span> current </span><span>products,</span><span> and/or finding new innovative technical solutions in sugar and salt <span>reduction/replacement.</span> </span></span><span> </span></p><p><b><span>Assignment and key activities:</span></b><span><span> </span></span><span> </span></p><ul><li><p><span><span>Sc</span><span>out</span><span> ingredients to reduce/replace sugar and salt in our products (lab and pilot scale) </span></span><span> </span></p></li></ul><ul><li><p><span><span>Setting up DoE for experiments </span></span><span> </span></p></li></ul><ul><li><p><span><span>Run reformulations and/or prototypes in lab and pilot scale</span></span><span> </span></p></li></ul><ul><li><p><span><span>Testing impact of ingredients on sensory, nutrition, analytical, shelf life and regulatory (with the support of internal experts) </span></span><span> </span></p></li></ul><ul><li><p><span><span>Collaborate </span><span>with procurement</span><span> </span><span> team and suppliers</span></span><span> </span></p></li></ul><p><b><span>Specific Team Requirements:</span></b><span><span> </span></span><span> </span></p><ul><li><p><span><span>Food Technology third year HBO/Bachelor or Master student with classes on Ingredient Functionality and Product Design or Product Development </span></span><span> </span></p></li></ul><ul><li><p><span><span>Experience in product development and knowledge on interaction and functionality of the ingredients is preferred </span></span><span> </span></p></li></ul><ul><li><p><span><span>Knowledge on alternatives to sweetness and savory, affinity with nutrition, sensory and regulatory knowledge is a plus </span></span><span> </span></p></li></ul><ul><li><p><span><span>You are </span><span>a team player, curious, science-</span><span>driven</span><span> and </span><span>hands-on</span><span>, have good analytical skills, are highly motivated</span><span>, </span><span>look</span><span>ing</span><span> for results, self-</span><span>starter</span><span> </span><span>and have communication skills. </span><span> </span></span><span> </span></p></li></ul><p><b><span>Basic Requirements:</span></b><span> </span></p><ul><li><p><span><span>You should have </span><span>strong communication</span><span> skills and fluency in English, both written and verbal (Dutch is not a requirement but other languages are a plus) </span></span><span> </span></p></li></ul><ul><li><p><span><span>You</span><span> </span><span>are</span><span> enrolled at a university for at least 50% study load for the duration of the internship. </span></span><span> </span></p></li></ul><ul><li><p><span><span>Non - EU Students: Need to be enrolled at a Dutch University for the whole duration of the internship.</span></span><span> </span></p></li></ul><ul><li><p><i><span>NOTE: EU working rights are </span><span>required</span><span> (Either you have EU Citizenship, you are studying in the Netherlands or have relevant student work visa) </span></i><span> </span></p></li></ul><p><span> </span></p><p><b><span>Recruitment process:</span></b><span><span> </span></span><span> </span></p><p><span><span>1. CV </span><span>selection</span><span> based on </span><span>hard requirements</span><span> such as EU working rights </span></span><span> </span></p><p><span><span>2. Online </span><span>Pymetrics</span><span> assessment </span></span><span> </span></p><p><span><span>3. Online </span><span>Pymetrics</span><span> video ass