About this role
Join us and celebrate the beauty of human experience. Create for happier, healthier lives, with love for nature. Together, with passion and creativity, we deliver food innovations, craft inspired fragrances and develop beauty and wellbeing solutions. There’s much to learn and many to learn from, with more than 17,000 employees around the world to explore ideas and ambitions with. Every day, your talent, your innovative spirit, and your determination will shape our future, making a positive difference on billions of people. Every essence of you enriches our world. We are Givaudan. Human by nature.
Internship Assignment Regional Innovation Team Beverages Europe
Background
The Functional Beverages team is developing a portfolio of new beverage concepts within the areas of e.g. Energy or Hydration. These concepts combine consumer-relevant functionality with scientifically substantiated ingredients and attractive sensory experiences.
The starting point for product development will be the Functional Beverage Ingredient Toolbox. The toolbox provides a broad range of functional ingredients, while leaving sufficient room for the student to explore additional ingredients and innovative solutions where scientifically justified.
Objective
The objective of this internship is to support the development of innovative functional beverage concepts while building a deeper understanding of how functional ingredients influence product stability throughout shelf life.
A key part of the assignment will be identifying, understanding and mitigating ingredient interactions that may negatively affect product quality, functionality, appearance or sensory characteristics over time.
Scope of Work
- 1. Functional Beverage Product Development
Develop prototype beverages for selected concept platforms by translating concept ideas into practical formulations.
Activities include
- Selection of functional ingredients and dosage levels
- Development of bench-top prototypes
- Evaluation of technical feasibility
- Documentation of formulations and observations
- 2. Ingredient Interaction and Shelf-Life Stability Assessment
Investigate how functional ingredients interact within beverage systems and how these interactions may impact stability during processing and storage. Examples include:
- Protein-mineral interactions
- Vitamin degradation pathways
- Botanical ingredient stability
- Fibre-protein compatibility
- pH-related instability mechanisms
- Sedimentation, precipitation and haze formation
- Colour and flavour deterioration during storage
- The goal is not only to identify stability issues, but also to understand the underlying mechanisms and propose practical mitigation strategies.
Deliverables
- Stability risk assessment per concept
- Overview of critical ingredient interactions
- Better guidance for suitable flavour screening and selection, incl. masking
- Recommendations to improve product robustness and shelf-life performance
- 3. Innovation Challenge
The student is encouraged to proactively identify additional technical challenges or opportunities related to functional beverages and functional ingredients.
Potential areas include
- Emerging ingredients
- Novel functionality platforms
- Improved stability solutions
- New delivery systems
- Clean-label formulation strategies
- Consumer-relevant technical challenges
The student will define and execute one self-selected exploratory project.
Expected Deliverables
- Prototype formulations for selected concepts
- Product development report
- Ingredient interaction and stability assessment
- Shelf-life risk overview and mitigation recommendations
- Flavour recommendation report
- Final presentation of findings and recommendations
- One self-initiated innovation proposal
Desired Profile
- BSc or MSc student in Food Technology, Food Innovation, Chemistry or related disciplines
- Interest in functional ingredients and beverages
- Experimental and analytical mindset
- Strong curiosity towards ingredient functionality and stability
- Proactive and innovative attitude
Success Criteria
The internship will be successful when the student demonstrates:
- Development of technically feasible beverage prototypes
- Understanding of stability challenges associated with functional ingredients
- Ability to identify and explain ingredient interaction risks
- Well-supported flavour recommendations
- Independent problem solving and initiative in identifying new opportunities
At Givaudan, you contribute to delightful taste and scent experiences that touch people’s lives.
We value the different perspectives that come from diverse cultures, backgrounds, and experiences.
Everyone — regardless of race, gender identity, sexual orientation, age, disability, culture, religion, or any personal circumstances — is warmly welcomed at Givaudan, a place where we all love to be and grow.
Every essence of you enriches our world. Join us in making a difference together.