R&D Intern – Professional Spreads and Micro-Structuring
Wageningenonsitejunior
via Greenhouse
About this role
Location: Wageningen, Netherlands
Hybrid: 4-5 days per week in the office
Start date: September 2026
Duration: 6 months
About the role
We are looking for a motivated, curious, and hands-on R&D Intern to contribute to a project focused on emulsifiers, fat blends, product structure, and baking applications.
In this role, you will investigate how emulsifiers and fat blends influence product structure and performance in baking applications, with a focus on puff pastry. The project will build on existing knowledge and focus on validating and expanding this information from a kitchen application perspective.
You will work on your own project, combining practical testing with structured research.…
What we'd score you on
reqspace match rubricFive dimensions, recruiter-grade. Upload your resume and we'll generate a written explanation of where you fit and where the gaps are.
1
Skills match
For this role: r
2
Level fit
This role is junior-level. We check your trajectory against it.
3
Domain experience
Your work in the role's domain matters more than your years total. We weight recent and direct experience.
4
Recency
A skill you used last quarter weighs more than one from five years ago. We grade on recency, not lifetime.
5
Location fit
This role is based in Wageningen. We weight your proximity and willingness to relocate.
Score yourself on this role.
Free · no card · written explanation included
Skills in this role
Pulled from the job description. These are the keywords we'll weight when scoring your fit.
r
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