Internship Dairy R&D (Butter, Bakery)

Dairy R&D Butter

Internship Dairy R&D

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Internship

Interfood holds a unique position in the dairy chain, sourcing ingredients from a wide range of producers and supplying them to food manufacturers who use these ingredients in their end-products. We offer an internship focused on understanding how dairy ingredients differ between suppliers and how these differences influence performance in final applications.

This internship investigates how dairy ingredients vary between suppliers and how these differences affect performance in real applications. Depending on the student's background and interests, the work may involve dairy powders, butter, cheese or a combination of these.

The project begins with mapping physical and functional properties that are not captured in standard specifications, such as powder solubility, cheese stretch and melt, or butter softness and plasticity. After characterizing the ingredients, selected samples are tested in applications such as pizza, croissants and protein bars to understand how specific properties translate into product performance.

A key part of the internship is linking ingredient characteristics to application outcomes through structured data analysis. The insights generated help Interfood advise both customers and suppliers. The exact topic and the balance between practical work and data analysis will be tailored to the student's background, motivation and the priorities of the R&D team.

Your profile

HBO / University degree in a food technology or related field, e.g. food science, food innovation, food engineering or a related field.

Affinity with practical and theoretical work.

Result-oriented and self-driven mindset.

Experience in dairy is an advantage.

Passion for cooking is a plus!