Homogenization is commonly used for improving product properties such as shelf-life stability and other functional properties. During the emulsification process the droplet sizes are reduced when the product passes through a narrow slit under high pressure. This process is mostly associated with the dairy industry but is has also shown to add benefits to products like cloudy juices and nectars, tomato products and pasteurized liquid whole egg. Due to its common use there is a need for better understanding and more insight into homogenization processes. So do you want to contribute the understanding on how to improve the processing for a condensed dairy products using emulsification techniques?
What we ask
To be successful in this position, you are/have:
- Master student in food technology, bio-technology or chemical engineering;
- Affinity with modelling;
- Fluent in English;
- Currently a student with EU nationality or enrolled at a Dutch educational institute.
What we offer
We offer an interesting and challenging internship position for the duration of 5 to 6 months starting around September 2020. We are providing you the opportunity to develop yourself in your workfield. You can count on sufficient professional supervision and a reasonable internship allowance.