3D food printing is a new way to create food products with unique quality aspects that can be fully personalized. It can make tangible contributions to people’s health and sustainable production in the future. TNO currently combines expertise in 3D printing with food science to create ultra-modern technology for the production of new food products directly from food ingredients.
This new technique requires further understanding on how various components, ingredients and structures in food determine the quality and functionality of the final product. Our interest is to investigate the functionality of the main ingredients in cookie doughs during 3D printing, their influence on the rheological properties of doughs and on the quality of the biscuits after baking. In this context we are searching for a candidate with an interest in food/materials science.
- Prepare and carry out experiments in the area of dough preparation, fused deposition modeling printing, rheological and dynamic-mechanical thermal characterization.
- Analysing and interpreting the experimental data
- Understand the ingredient functionality.
- Provide internal communications (presentations, reports)
Education and experience
- MSc degree in soft matter, materials engineering or food science & technology.
- Good knowledge of Microsoft Office tools
- Fluency in English (written and spoken)
If you are interested in this internship/thesis within a research organization send an email with motivation letter and CV to Katleen Vallons.