It takes more than just craftsmanship to make the creamiest, spiciest, tastiest cheese on an industrial scale. Especially now that the demand for new products and innovative production methods is increasing. With these and other questions, the industry comes to NIZO, for more than 70 years the expertise centre for dairy and other food products. Dairy and cheese technology is booming at NIZO! Every day we work on technologically and scientifically challenging subjects for our customers, delivering solutions that work in practice.
If you are just as fascinated about that as we are, why not join our team of experts as our new
Since our customers are interested in many different cheese products and corresponding technologies, such as Gouda cheese, Cheddar, but also mozzarella and cream cheese, you will be involved in a large variety of challenges and research questions. You are comfortable with that, because you understand the fundamental aspects that are important in producing cheese and dairy products with regard to texture and other product characteristics. Therefore, you can deliver the required solutions in this role.
As sustainability plays a central role for our customers in the food industry, the protein transition is a major theme for NIZO. Developing dairy mimics (plant-based products) is a rapidly growing area where you will be working as well. Translating and using dairy knowledge together with experts on plant proteins allows you to help our customers with their challenges towards developing more sustainable plant based products.
Contact René Floris, Division Manager Food for more information (phone: +31-6 22738871, email@example.com, please don’t use this address for your application). You can apply by uploading your motivation and CV here.