Flavour & Structure Design Intern (H1 2027)

About the role

Nestle's Flavour & Structure Design (FSD) team, part of the Science and Technology department, is a small group of food scientists and engineers who enhance the functionality of raw materials through processing and support core brands such as Nescafe, MILO and Nestle Ice-cream. The internship runs in the first half of 2027 and is project-based, with mentors guiding the intern into core R&D projects.

Key responsibilities

• Contribute to at least two projects, gaining hands-on experience across food science and technology.
• Support scientists in planning and running laboratory and pilot-scale trials, including thermal processing (UHT, retort, pasteurization), size reduction (milling), drying (spray drying, vacuum drying) and mixing.
• Carry out analytical measurements on raw materials, intermediates and prototypes, such as viscosity, pH, water activity, particle size, flavour profiling and microscopy.
• Perform literature reviews and synthesize findings to support innovation and new project ideas.
• Prepare technical reports and communicate results and recommendations to project teams.

Required profile

• Undergraduate students only.
• Eligible fields: Food Science & Technology, Biological Sciences, Chemical and Biomolecular Engineering, Biological Chemistry, Chemical Engineering or Bioengineering.

Learning objectives

• Understand food formulation principles and the functional roles of ingredients.
• Learn food processing technologies and key unit operations.
• Build awareness of food quality and safety principles.
• Learn physical and chemical analytical techniques used to characterise ingredients and products.
• Gain exposure to the full innovation process, from idea generation to project closure.