Fonterra Research and Development Centre Internship – Food Science
Need real industry experience for your degree?
The Opportunity
The Fonterra Research and Development Centre (FRDC), the Research & Development (R&D) hub of Fonterra Cooperative Dairy Company, based in Palmerston North, New Zealand is offering two international internship position to postgraduate university students studying towards a Master’s in Food Science with a focus on food physics and/or food structure design. Our Research & Development Centre is one of the largest dairy research facilities in the world and is home to more than 300 research staff. We offer students an excellent opportunity to get involved in a variety of real-life Fonterra projects, while, at the same time, gaining invaluable work experience before graduation. You will work on a defined R&D project, with a research supervisor and full support from the world-class dairy innovation site. An internship at FRDC can provide exposure to many different parts of the dairy industry within an R&D environment. The internship on offer will provide opportunities to work alongside engineers, scientists, and technologists.
About our internship
We will provide the successful candidate with:
• Practical work experience for approximately 6 months, commencing next year from February/March.
• NZD4000 stipend to assist you with your associated costs to travel to New Zealand. • Weekly allowance of NZD300 for the duration to your internship.
• A supervisor within our Research and Development Centre. What you’ll need to bring and develop Our internships are a perfect fit for someone who has a passion for the industry. Key skills and experience we are looking for include:
• Studying towards a post graduate degree in Food Technology or Food Science.
• Any experience/background in food structure design, structural modelling, hybrid protein powder design for acid milk gels, protein powder hydration, hydrocolloids, non-dairy-dairy protein interactions and rheology will be beneficial for this internship.
• Having a good understanding of food materials from the classical realm of physics including soft condensed matter physics and structural design engineering of food products is a plus.
• Enjoys problem-solving, a quick learner who adapts to change easily.
• Confident with emerging technology and innovation.
• Ability to work in a team and collaborate with peers.
• Extra-Curricular activities.
Application Process: The application process will be open from 27 September 2023 to 18 October 2023. Should you wish to apply, please send a cover letter and Curriculum Vitae to frdcearlytalentcommittee@fonterra.com If you are short-listed, you will be required to attend a phone interview. If successful, you will need to apply for a Student and Trainee Work Visa from Immigration New Zealand.
Our Story
Proudly New Zealand owned and operated, we are a dairy nutrition co-operative made up of farming families. Collaboration, innovation, and passion were the cornerstone of our creation and continue to drive all of us at Fonterra. Our dairy know-how and innovation capability mean we can do amazing things with our milk to enhance people’s lives, creating goodness from our farms to over 140 countries around the world. We are purpose lead, empowering people to create goodness for generations. Come join our whanau. You, me, us together. Tātou Tātou
Applications close 18 October 2023. Internships are based at FRDC in Palmerston North, New Zealand.