Internship/Thesis‒Alternative Proteins & Side Streams (Characterization & Optimization)(all genders)

We at the Fraunhofer Institute for Process Engineering and Packaging IVV, with locations in Freising and Dresden, are leaders in research and development across our business areas: food, packaging, product impact, processing machinery, as well as recycling and environment. In our day-to-day work, we face current industry challenges and advance the key themes of tomorrow, such as bioeconomy, circular economy, health and well-being, and safety and resilience. In the »Food Process Development« department, we develop high-quality, healthy, and innovative food products. From the product idea, through model recipes, process concepts and sample production, to manufacturing process scale-up of market-ready products on an industrial scale: We consider all stages of development and research the interactions between formula, process/product properties, and their influence on product quality. A particular focus of our »Food Ingredients« group is the characterization of functional ingredients, especially plant proteins and fiber. To ensure a sustainable food supply, novel ingredients must be examined for their functionality and optimized for use in food. A comprehensive understanding of the influencing factors can simplify the targeted use of ingredients in food. In addition, various chemical, enzymatic or physical methods can be used to enhance and control functionality. In this context, our »Fermented Foods« group in Freising, part of the »Food Process Development« department, currently offers diploma theses and internships in the following areas: Be part of change Characterization of proteins, dietary fibers, and starches with regard to the following properties: chemical (e.g., nutritional composition, molecular weight distribution) physical (e.g., denaturation, particle size) techno-functional properties (e.g., emulsifying, gel-forming, foaming properties) rheological properties (e.g., viscoelastic behavior) nutritional properties (e.g., in vitro protein digestibility) Modification of proteins and dietary fibers for the targeted improvement of application-relevant properties Investigation of interactions between food ingredients Product development for the use of ingredients in different food systems Further employment as a student assistant is possible.