You will be responsible for identifying potentials to harmonize ingredient specifications across Business Units, and to perform project scoping and potentially prototyping. This will entail creating a comprehensive review of the past work done across the different Business Units using our Kraft Heinz systems, creating proposals across ingredient categories and aligning them with internal stakeholders across R&D and Procurement, and executing trials to hands-on test the harmonization proposals in the Pilot Plant.

Key activities 

• Review specification harmonization work done by R&D and other departments
• Identify and review current specifications between Business Units (Europe and East)
• Suppliers (single-sourced ingredients)
• Volumes
• Point of supply/ origin
• Production technology and suppliers between multiple business units.
• Prioritize ingredients specification harmonization based on opportunities and potential generated costing
• Perform preliminary (on paper) feasibility of potential harmonization (qualitative and quantitative)
• Carrying out a techno-economic evaluation on the outcome generated by findings
• Identify potential risks
• Present to different stakelholders status of the project and key findings.

• Education: Currently doing a Master’s level in Food Technology, Food Processing Technology, Food Quality or food-related engineering
• Work Experience: minimal, but advantageous
• Knowledge: Ingredient Functionality, Food Processing, Unit Operations, IT savviness
• Language Knowledge: English, other languages are a plus.

Important remark:

• You are enrolled at a university for at least 50% study load for the duration of the internship
• NOTE: EU working rights are required (Either you have EU Citizenship, you are studying in the Netherlands or have relevant student work visa)
• Available from 1st Sept 2025
• Candidates who do not fulfill these requirements will not be contacted.