R&D Intern - Soft Matter & Coffee Beverage Innovation

Key facts

What you bring

• Being a student or fresh graduate in Physics, Physical Chemistry, Food Science or a related field
• Knowledge of soft matter, rheology or related analytical methods would be an asset
• Ability to connect scientific concepts to practical product challenges
• Hands-on, proactive and comfortable experimenting in a laboratory environment while learning by doing
• Analytical mindset and confidence to interpret data, communicate findings and collaborate across multidisciplinary teams
• Fluent in English, French would be an asset

Your tasks

• Identifying and testing analytical approaches that help characterize mouthfeel in coffee-based beverages
• Exploring scientific literature and internal knowledge to build a clear understanding of beverage structure, mouthfeel and creaminess
• Optimizing and implementing methods that connect laboratory measurements with sensory perception
• Collaborating with product development and sensory teams to generate insights that support creamer and recipe optimization
• Creating clear reports, study summaries and practical guidance that help the team apply your learnings beyond the project

What they offer

• Flexible working options, including hybrid work possibilities
• Learning and development opportunities to grow your career
• Healthcare contribution and access to the Employee Assistance Program
• Attractive employee discounts across various products and services
• The hiring process typically includes an interview with Talent Acquisition, an interview with the hiring team, and a final discussion and offer
• We review applications as they are received and close the role once a strong list of relevant candidates is identified

About the role

The Nestlé Product Technology Center for Coffee is a global center of expertise for coffee and beverage innovation. Teams in Konolfingen, Orbe, Singapore and Marysville lead coffee and beverage research and development for Nestlé markets worldwide. As a R&D Intern – Soft Matter & Coffee Beverage Innovation, you will support a research project focused on improving mouthfeel in coffee-based beverages. You will collaborate closely with sensory experts, product developers, laboratory teams and international research colleagues to develop and apply analytical methods that help guide recipe optimization.

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