R&D Internship -Fat Crystallization & Nut Fillings

We are offering an in-depth R&D Internship focused on understanding the effect of fat system crystallization on the functionality and stability of nut fillings. In this role, you will study how different fat systems behave during processing and storage, and how this impacts product performance in specific applications.

The objective of this internship is to evaluate fat crystallization behaviour, compatibility, and long-term stability under various storage conditions. You will work closely with R&D, Application, and Sensory teams to generate practical insights for formulation and product development.

During your internship, you will be involved in the full experimental and analytical workflow, including:

• Preparing nut fillings at lab scale using different fat systems and measuring key parameters after production.
• Evaluating the effect of crystallizers in selected formulations and comparing results with reference samples under identical conditions.
• Supporting application testing and performance evaluation in collaboration with the Application team.
• Designing and validating shelf-life protocols, including ambient, accelerated, and cold storage conditions, with day/night temperature cycling where relevant.
• Preparing, storing, and systematically tracking samples across all test conditions.
• Conducting periodic shelf-life evaluations, including:
  • Sensory analysis (with guidance from a sensory technologist)
  • Appearance and texture assessments
  • Physical and chemical stability measurements
  • Functional performance in final applications
• Developing and executing fat crystallization analysis protocols, using internal capabilities and/or external analytical support.
• Analysing data, comparing fat systems, and interpreting crystallization behaviour.
• Summarising results and translating findings into practical recommendations for formulation and application..

You are:

• A Bachelor or Master student in Food Technology, Food Science, Chemistry, or a related discipline.
• Strongly interested in fat functionality, crystallization, and product stability.
• Comfortable working in a laboratory and data-driven testing environment.
• Accurate, structured, and detail-oriented in experimental work and data handling.
• Able to work independently while collaborating with multidisciplinary teams.
• Curious, proactive, and motivated to understand the science behind real food applications.
• Interested in the food & beverage sector, particularly nuts, cocoa, and chocolate.

• Hands-on R&D experience in fat systems, crystallization, and shelf-life evaluation.
• Exposure to industrial product development challenges and decision-making.
• Close collaboration with R&D, Application, and Sensory specialists.
• Ownership of experimental work with clear conclusions and recommendations.
• Internship allowance and valuable industry experience.

Are you fascinated by fat crystallization and food functionality?
Join ofi and help improve the performance and stability of nut-based products.