INT-2546 – INTERNSHIP: “DEVELOPMENT OF PROTEIN-FIBER STABILISED PICKERING EMULSIONS”

The Luxembourg Institute of Science and Technology (LIST) is a Research and Technology Organization (RTO) active in the fields of materials, environment and IT. By transforming scientific knowledge into technologies, smart data and tools, LIST empowers citizens in their choices, public authorities in their decisions and businesses in their strategies.

https://www.list.lu/

Internship contract – 6 months | Fulltime/40h | From 01.04.2025 on | HAUTSCHARAGE Are you passionate about research? So are we! Come and join us

We are seeking a motivated and detail-oriented intern to join our research team in the field of biotechnologies and food science and technology. This internship focuses on harnessing the potential of proteins to develop innovative Food Pickering Emulsions for modern food applications.

How will you contribute?

Key responsibilities:

• Protein Characterization: Assist in analyzing the structural, thermal, and functional properties of alternative proteins using advanced analytical techniques.
• Colloidal Development: Contribute to the formulation and optimization of protein-based emulsions, ensuring stability and functionality.
• Experimental Design: Participate in designing and conducting experiments to evaluate protein interactions with other food components under various processing conditions.
• Data Analysis: Analyze experimental results using statistical tools and generate detailed reports to support ongoing research.

Is Your profile described below? Are you our future colleague? Apply now!

Requirements:

• Currently pursuing a degree in Food Science, Biotechnology, Biochemistry, Chemical Engineering, or a related field.
• Basic knowledge of protein chemistry and colloid science is preferred.
• Strong analytical, organizational, and communication skills.
• Enthusiasm for sustainable food innovation, team working and hands-on laboratory work.
• Join us in shaping the future of sustainable food production by unlocking the potential of proteins!