Shape the future of Early Life Nutrition by developing powder solutions that improve infant and follow-on formula products.
During this six-month Master Thesis internship at our Research & Innovation Center in Utrecht, you will explore how formulation choices and macronutrient interactions influence powder performance. You will combine scientific research with laboratory screening and pilot-scale testing, translating your findings into practical recommendations for future innovation and renovation projects.
In this internship, you will:
Investigate powder properties such as reconstitution, lump formation and foaming.
Plan and conduct structured laboratory experiments and pilot-scale feasibility tests.
Study the relationship between product formulation, ingredients and processing conditions.
Assess the technical feasibility of formulation changes, including ingredient removal or replacement.
Analyze experimental data, identify trends and propose technically promising solutions.
Present your findings and recommendations to multidisciplinary project teams.
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Research & Innovation
Product Design & Development Intern
Netherlands
Utrecht
Hybrid
Temporary Full-Time
6 months
Posted: 6 Nov 2026
Product Design & Development Intern
Apply Now!
Enrolled as a Master’s student in Food Science, Food Technology, Chemical Engineering, Process Engineering or a related scientific discipline for the entire internship.
Resident of the Netherlands with a valid BSN number. Non-EU citizens must hold a valid Dutch residence permit.
For non-EU citizens, your university must be able to sign a three-party agreement with Danone.
Available to start in January or February for a minimum of six months, 5 days per week.
Comfortable planning experiments, analyzing data and communicating clear findings and recommendations.
Able to work from our Research & Innovation Center in Utrecht at least 4 days per week.
An interest in infant formula, follow-on formula, nutritional powders or dairy and food powder technology is an advantage.
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