• Assist in the development and optimization of plant protein applications (e.g. Plant based products, Meat extensions).
• Conduct laboratory experiments to evaluate the functional properties of plant proteins.
• Analyze data and prepare technical reports on experimental findings.
• Support the team in the characterization of plant protein ingredients, including solubility, emulsification, and gelation properties.
• Collaborate with cross-functional teams, including R&D, Quality Assurance, and Sales, to ensure project milestones are met.
• Participate in troubleshooting and problem-solving activities related to plant protein application development.
• Maintain a clean and organized workspace, adhering to safety protocols and guidelines.

• Currently pursuing a Bachelor's or Master's degree in Food Science, Food Technology, Biochemistry, Chemical Engineering, or a related field.
• Strong interest in plant-based proteins and food.
• Basic understanding of protein chemistry and food processing techniques.
• Hands-on kitchen and laboratory experience, including familiarity with common equipment and procedures.
• Excellent analytical and problem-solving skills.
• Ability to work independently as well as in a team environment.
• Strong communication and interpersonal skills.
• Fluent in English
• Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint).
• Living in the Wageningen region.

• Previous experience with plant protein research or development projects.
• Knowledge of analytical techniques such as rheology, viscosity and emulsion stability.
• Familiarity with food safety and quality standards.

• An international, collaborative and inclusive work environment.
• Mentorship from industry experts and opportunities for professional growth.
• Exposure to cutting-edge ingredients and innovative projects.
• Potential for future full-time employment opportunities

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