Description
Labs/Shelf Life Intern
Start date: February 2024
Duration: 5 to 6 months
Platform/Project: Rigid Sustainable Platform
Location: Nijmegen
The aim of this research is to accurately predict and validate the Shelf life of Sauces via Chemical,
Physical and Sensorial analysis to build a prediction model for Shelf life.
Assignments and key activities:
A validated Sauces Protocol for Shelf life in new packaging Understanding the validation of the protocol for different recipes & packaging Validate Emulsions & Non Emulsions Sauces by Shelf life modellingReview of relevant literature Perform Chemical, Physical and Packaging analysesPerform Flavours Analysis – Gas ChromatographyUpdate and or create a report about the Shelf life sauces modelChemical & Physical/Pack analyses to develop and validate the protoco...