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Product Development Intern (Powder Properties)

Mead Johnson Nutrition is a long-established and renowned multinational infant and children
nutrition brand. The vision of the company is to be the world’s leading provider of science based pediatric nutrition and specialized nutritional products and services. Mead Johnson Nutrition is highly dedicated in creating nutritional brands and products trusted to give infants and children the best start in life. With over 400 employees, Nijmegen regional Supply and Innovation Center, supplies super
premium infant nutrition, manufactured in the Netherlands, for the largest market in the world,
Greater China. Quality, reliability, innovation, and ethics are considered of importance at Mead Johnson. The R&D department consist of the following disciples: Product-, Process- and Packaging Development (located in Nijmegen and Guangzhou, China) and Regulatory- and Nutritional Science
(located in China).

Goal of the internship

The goal of the internship is to gain knowledge and investigate how to improve physical powder
properties, such as solubility, on different infant nutrition powders. During this internship, you will
investigate physical powder properties in relation with (consumer) methods and gain more understanding, where the focus lies on the technical depth (processing and formulation wise).
Ultimately, the results of this internship will be used to optimize the consumer experience of our products. This internship includes, for instance, literature research on solubility mechanism and other powder properties, understanding of the production process, analyze powder properties in the lab and conduct experiments on lab scale in our R&D laboratory.

Tasks

▪ Literature research
▪ Analyze physical properties of powders
▪ Design and conduct lab experiments
▪ Analyze results
▪ Give recommendations based on results
▪ Work together with product developers, process engineers and other disciplines.

Your profile

Enrolled as a student (University of Applied Science (HBO)/ University Master (WO)) in the study
Food Science, Food Technology, Dairy or Chemical Science
▪ A proactive, independent student with strong analytical skills
▪ Experience with lab work
▪ Able to work in teams with different levels and functions of organization across diverse cultures
▪ Professional working proficiency in English (both oral and written), as this is our business language.

Our offer

▪ 5-6 months full-time internship (in consultation)
▪ Internship allowance
▪ Work in an innovative, open, and international environment
▪ A great possibility to gain knowledge and food technology experience in a business setting
▪ Start date: February – March 2024.

Interested?

Do you need more information please contact Wanrong Franken via wanrong.franken@mjngc.com

Do you want to apply? Please send your resume via below button as soon as possible.

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