Internship Dairy R&D
Internship
Milk powders are widely used in dairy and beverage products, but their performance depends strongly on manufacturing conditions. This project investigates how differences between powders from various manufacturers influence functionality (i.e. UHT processing) and in end-applications, such as yoghurt and coffee. The aim is to identify which specific powder properties drive functionality and performance, enabling clear identification of high-quality products and providing guidance for targeted product improvement.
What you will do:
- Conduct a literature review to define a targeted experimental design
- Apply existing methods and, where needed, set up new methods to evaluate powder properties and application functionality
- Analyse a selection of milk powders in both functionality and application tests
- Perform data analysis and interpret results using literature to support conclusions
Our offer
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A unique introduction to how the dairy industry works in practice. A strong balance between fundamental understanding of milk powder functionality and practical, application-driven research with direct industrial relevance.
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You will work hands-on in our state-of-the-art application lab, using a wide range of dairy ingredients and testing their performance in real applications.
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With close supervision, you will further develop your skills in experimental design, data analysis, and interpretation.
