Internship / Thesis ‒ Alternative Proteins and Side Streams (Characterization & Optimization)(m/w/x)

City: Freising Date: May 7, 2025 # Internship / Thesis ‒ Alternative Proteins and Side Streams (Characterization & Optimization) For more insights into our institute's work, visit our YouTube channel: YouTubeIVV In the **»Food Process Development«** **department**, we develop high-quality, healthy, and innovative food products. From the product idea, through model recipes, process concepts and sample production, to manufacturing process scale-up of market-ready products on an industrial scale: We consider all stages of development and research the interactions between formula, process/product properties, and their influence on product quality. A particular focus of our **»Food Ingredients« group** is the characterization of functional ingredients, especially plant proteins and fiber. To ensure a sustainable food supply, novel ingredients must be examined for their functionality and optimized for use in food. A comprehensive understanding of the influencing factors can simplify the targeted use of ingredients in food. In addition, various chemical, enzymatic or physical methods can be used to enhance and control functionality. **What you will do** Our **»Fermented Foods«** group in Freising is part of the **»Food Process Development«** department and currently offers diploma theses and internships in the following areas: * Characterization of proteins, dietary fibers, and starches with regard to different properties: * chemical (e.g., nutritional composition, molecular weight distribution) * physical (e.g., denaturation, particle size) * techno-functional properties (e.g., emulsifying, gel-forming, foaming properties) * rheological properties (e.g. viscoelastic behavior) * nutritional properties (e.g. in vitro protein digestibility) * Modification of proteins and dietary fibers for the targeted improvement of application-relevant properties * Investigation of interactions between food ingredients * Product development for the use of ingredients in different food systems **Further employment as a student assistant is possible.** **What you bring to the table** * Ongoing studies in food technology, process engineering, food chemistry, nutritional sciences, or a related discipline * Scientific curiosity and a profound interest to explore and question new areas while working in the laboratory and on a pilot plant scale * An independent and diligent working style, paired with a scientific approach to evaluation and documentation * Team spirit * Good English skills (B2 level or above) **What you can expect** * Participation in innovative research projects and the chance to put your knowledge from your studies into practice * Integration into the team and the opportunity to contribute your skills and take on responsibility from day one * Flexible working hours to optimize your study and free time * The opportunity to write your practical thesis with us * Targeted and individual support from our employees The working hours per week are agreed on an individual basis. This position is also available on a part-time basis. We value and promote the diversity of our employees' skills and therefore welcome all applications - regardless of age, gender, nationality, ethnic and social origin, religion, ideology, disability, sexual orientation and identity. Severely disabled persons are given preference in the event of equal suitability. With its focus on developing key technologies that are vital for the future and enabling the commercial utilization of this work by business and industry, Fraunhofer plays a central role in the innovation process. As a pioneer and catalyst for groundbreaking developments and scientific excellence, Fraunhofer helps shape society now and in the future. **If you have any questions about this position, please contact:** Dr. Melanie Marx Food Process Development Department Phone +49 8161 491‒231 Fraunhofer Institute for Process Engineering and Packaging IVV Requisition Number: 78730