Internship Bel - Leerdammer

To maintain a good market position, Bel Leerdammer is continuously working on improving the fundamental knowledge on our cheeses. This knowledge can then be used to support other research, solve problems and help to develop new and improved products.

Would you like to see how Bel uses rheological research to increase our product portfolio and how you could help us with this?Bel Leerdammer is now offering an internship project which will definitely give you the answer to this question.

If you are interested please contact Veerle Buijs (vbuijs@groupe-bel.com) to obtain more information.