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Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(m/w/x)
Characterizing proteins, dietary fibers, and starches for alternative protein development. Scientific curiosity and good English skills required. Integration into research team, opportunity to take on responsibility.
Anforderungen
- Ongoing studies in food technology, biotechnology, food chemistry, or nutritional sciences
- Scientific curiosity and interest in exploring new areas
- Good English skills (B2 level or above)
- Independent and diligent working style
- Scientific approach to evaluation and documentation
- Team spirit
- Complete and meaningful application documents (CV, cover letter, transcript)
Aufgaben
- Characterize proteins, dietary fibers, and starches
- Analyze chemical properties like nutritional composition and molecular weight
- Examine physical properties such as denaturation and particle size
- Assess techno-functional properties including emulsifying and gel-forming
- Study rheological properties like viscoelastic behavior
- Evaluate nutritional properties such as in vitro protein digestibility
- Modify proteins and dietary fibers to enhance application-relevant properties
- Investigate interactions between food ingredients
- Develop products using ingredients in various food systems
Ausbildung
- Laufendes Studium
Sprachen
- Englisch – verhandlungssicher
Benefits
Sinnstiftende Arbeit
- Participation in research projects
- Opportunity to contribute skills
- Opportunity to take on responsibility
- Opportunity to write practical thesis
Sonstige Vorteile
- Opportunity to apply knowledge
Lockere Unternehmenskultur
- Integration into team
Flexibles Arbeiten
- Flexible working hours
Mentoring & Coaching
- Individual support from employees
Sicherer Arbeitsplatz
- Possible further employment as student assistant
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Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(m/w/x)
Characterizing proteins, dietary fibers, and starches for alternative protein development. Scientific curiosity and good English skills required. Integration into research team, opportunity to take on responsibility.
Anforderungen
- Ongoing studies in food technology, biotechnology, food chemistry, or nutritional sciences
- Scientific curiosity and interest in exploring new areas
- Good English skills (B2 level or above)
- Independent and diligent working style
- Scientific approach to evaluation and documentation
- Team spirit
- Complete and meaningful application documents (CV, cover letter, transcript)
Aufgaben
- Characterize proteins, dietary fibers, and starches
- Analyze chemical properties like nutritional composition and molecular weight
- Examine physical properties such as denaturation and particle size
- Assess techno-functional properties including emulsifying and gel-forming
- Study rheological properties like viscoelastic behavior
- Evaluate nutritional properties such as in vitro protein digestibility
- Modify proteins and dietary fibers to enhance application-relevant properties
- Investigate interactions between food ingredients
- Develop products using ingredients in various food systems
Ausbildung
- Laufendes Studium
Sprachen
- Englisch – verhandlungssicher
Benefits
Sinnstiftende Arbeit
- Participation in research projects
- Opportunity to contribute skills
- Opportunity to take on responsibility
- Opportunity to write practical thesis
Sonstige Vorteile
- Opportunity to apply knowledge
Lockere Unternehmenskultur
- Integration into team
Flexibles Arbeiten
- Flexible working hours
Mentoring & Coaching
- Individual support from employees
Sicherer Arbeitsplatz
- Possible further employment as student assistant
Gefällt dir diese Stelle?
BetaDein Career Agent findet täglich ähnliche Jobs für dich.
Über das Unternehmen
Fraunhofer-Gesellschaft
Branche
Research
Beschreibung
Das Unternehmen ist eine der führenden Organisationen für anwendungsorientierte Forschung mit 76 Instituten in Deutschland.
Noch nicht perfekt?
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