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R&D Internship in Plant-Based Innovation

2 maanden geleden

Wageningen, Gelderland, Nederland Unilever Voltijd

The plant-based sector is experiencing significant growth as consumers increasingly seek alternatives to traditional meat products, motivated by concerns regarding animal welfare, environmental sustainability, and health benefits. The Vegetarian Butcher aims to lead this movement with a diverse selection of premium meat substitutes designed for meat enthusiasts. Following its acquisition by Unilever, the company is rapidly expanding and is in search of an intern who is eager to make a positive impact on the world.

What are we looking for?

  • A strong passion for the mission of The Vegetarian Butcher and a high level of motivation to support our expansion;
  • A proactive mindset;
  • A solid understanding of ingredient functionality and basic sensory evaluation is essential;
  • Familiarity with meat alternatives is preferred.

Your primary responsibilities will include:

As an intern in the Research & Development department, you will engage in various tasks, including:

  • Reviewing literature for potential formulation and processing solutions;
  • Preparing laboratory samples for physicochemical and sensory analysis;
  • Conducting analytical and sensory evaluations, analyzing data, and compiling reports;
  • Assisting product developers and process technologists during laboratory and factory trials.

What we offer:

  • A monthly internship stipend of €625 gross;
  • A travel allowance for those without a student travel card;
  • An engaging internship program with fellow interns, including onboarding events and enjoyable (virtual) activities;
  • Opportunities to enhance your personal and professional skills through our extensive training programs;
  • Full integration into our Research and Development team with responsibilities from day one;
  • A valuable chance to gain experience in a dynamic company and insight into the operations of both The Vegetarian Butcher and Unilever.

What we require:

  • Availability for 5 to 6 months, with a minimum commitment of 32 hours per week;
  • Enrollment in a university program, preferably in the Food Science field;
  • Proficiency in Dutch and/or English.