We at the Fraunhofer Institute for Process Engineering and Packaging IVV, with locations in Freising and Dresden, are leaders in research and development across our business areas: food, packaging, product impact, processing machinery, as well as recycling and environment. In our day-to-day work, we face current industry challenges and advance the key themes of tomorrow, such as bioeconomy, circular economy, health and well-being, and safety and resilience. 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. In this context, our »Fermented Foods« group in Freising, part of the »Food Process Development« department, currently offers diploma theses and internships in the following areas: Be part of change <ul> <li>Characterization of proteins, dietary fibers, and starches with regard to the following properties: <ul style="list-style-type:circle"> <li>chemical (e.g., nutritional composition, molecular weight distribution)</li> <li>physical (e.g., denaturation, particle size)</li> <li>techno-functional properties (e.g., emulsifying, gel-forming, foaming properties)</li> <li>rheological properties (e.g., viscoelastic behavior)</li> <li>nutritional properties (e.g., in vitro protein digestibility)</li> </ul> </li> <li>Modification of proteins and dietary fibers for the targeted improvement of application-relevant properties</li> <li>Investigation of interactions between food ingredients</li> <li>Product development for the use of ingredients in different food systems</li> </ul> Further employment as a student assistant is possible. What you contribute <ul> <li>Ongoing studies in food technology, biotechnology, food chemistry or nutritional sciences</li> <li>Scientific curiosity and a profound interest to explore and question new areas while working in the laboratory and on a pilot plant scale</li> <li>Good German and English skills (B2 level or above)</li> <li>An independent and diligent working style, paired with a scientific approach to evaluation and documentation, and team spirit</li> <li>Complete and meaningful application documents (CV, cover letter, and transcript of records)</li> </ul> What we offer <ul> <li>Participation in innovative research projects and the chance to put your knowledge from your studies into practice</li> <li>Integration into the team and the opportunity to contribute your skills and take on responsibility from day one</li> <li>Flexible working hours to optimize your study and free time</li> <li>The opportunity to write your practical thesis with us</li> <li>Targeted and individual support from our employees</li> </ul> The numer of weekly working hours is agreed on an individuel 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. Our tasks are diverse and adaptable – for applicants with disabilities, we work together to find solutions that best promote their abilities. 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. Ready for a change? Then apply now and make a difference! Once we have received your online application, you will receive an automatic confirmation of receipt. We will then get back to you as soon as possible and let you know what happens next. If you have any questions about this position, please contact: Magdalena Reiml Recruiting [email protected] For more insights into our institute's work, visit our YouTube channel: <a href="https://www.youtube.com/@Fraunhofer-IVV">YouTubeIVV</a> Fraunhofer Institute for Process Engineering and Packaging IVV <a href="http://www.ivv.fraunhofer.de" target="_blank" rel="noopener">www.ivv.fraunhofer.de</a> Requisition Number: 84060 Application Deadline:

Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(all genders) (Freising, DE, 85354) @ Fraunhofer-Gesellschaft

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