Food Technology Intern - Research & Development Centre - Palmerston North (Nov 2024)

About us | Ko wai mātou 

At our Research and Development Centre in Palmerston North, we know the smallest things can make a difference, so we research and develop products that last longer, stretch further, work faster, waste less, withstand more and taste better. Bringing together world class dairy products and the deep expertise of our people we work alongside the passionate, talented and innovative food professionals who are driving dairy industry and innovation. 

About the opportunity | Te whiwhinga mahi 

We have an exciting opportunity offering summer internships to university students studying towards a Microbiology, Food Technology or Biotechnology degree, at our R&D Centre (FRDC) in Palmerston North. We offer students to get involved with real-life Fonterra projects, at the same time, gaining invaluable work experience before graduation. You will work on a defined R&D project, with a research supervisor and full support for the world-class dairy innovation site. The internship is for 13 weeks, from November to February. 

A summer internship at FRDC can provide exposure to many different parts of the dairy industry within an R&D environment. The internship on offer will provide opportunities to work alongside engineers, scientists and technologists. Our intent is to help enabling interns to decide on the career path and role that would suit them best.  

FRDC Summer Interns are held in high regard within our business, with several going onto roles or onto our Graduate Programme in subsequent years. Our Summer Internship is a great way to start your career journey with Fonterra and it can develop further once you complete your studies.  

The Six Project Opportunities: 

Option 1: Evaluating the performance characteristics of whole milk powders for yoghurt using a rapid gel method. 

Key tasks include: 

• Perform a literature search on evaluation methods and yoghurt fundamentals.
• Train on test methods to undertake laboratory evaluation trails.
• Analyse data and write a report on your findings.

Option 2: Understanding the physical change of ingredients after heat treatment. 

Key tasks include: 

• Test ingredients before and after heat conditions are applied.
• Explore the mechanism of the change by additional techniques.
• Analyse your data and write a report on your findings.

Option 3: Design a processed cheese block with both the ultimate functionality and competitive formulation cost that can take the world by storm. 

Key tasks include: 

• Complete a performance review of current products.
• Design a range of formulations to test in laboratory and Pilot Plant trials.
• Results will be written up and presented.

Option 4: Formulating and understanding how polysaccharide- based stabilizers can be used in protein free creams. 

Key tasks include: 

• Perform a literature review on stabilizer performance in protein free creams.
• Formulating laboratory methods to complete trails.
• Results will be written up

Option 5: Understanding the evolution of cream functionalities by controlling the cooling rate. 

Key tasks include: 

• Perform a literature review on the effect of a control of cooling rate on fat crystallisation in emulsions .
• Design and conduct lab scale trials.
• Analyse data and write up a report on your findings.

Option 6: Determining the relationship between solid fat content and mechanical properties of blended bulk and emulsified fats. 

Key tasks include: 

• Perform a literature review on the relationships between fat composition, solid fat content and material properties  
• Preparing and testing lab samples to measure structural and physical properties of mixed fat with cream.  
• Analysing and the interpretation of data and reporting of findings. 

About you | Ko wai Koe 

Our internships are a perfect fit for someone who has a passion for the food industry. It is a great opportunity if you enjoy problem-solving and are a quick learner who adapts to change easily.  

These projects will be a good fit if you are studying towards an undergraduate degree in Food Technology, Food Science, Science, Chemistry,  

Other key attributes will be: 

• Completed your 2nd year at a New Zealand tertiary institute
• Confident with emerging technology and innovation
• Ability to work in a team and collaborate with peers
• Extra-curricular activities
• Mobile to move to Palmerston North for the summer

Our Story 

Whanaungatanga, our Co-operative spirit gives us all a common strength and purpose. Manaakitanga is how we care for all our people who are at the heart of what we do. We want our farmers, employees, customers and communities to thrive. Kaitiakitanga, ensures we take care of the land. We are committed to farming in a way that regenerates our farms and environment for future generations. 

Whakaohooho constantly inspires ourselves and each other with great career development opportunities and benefits. We enable flexibility and balance to suit everyone’s lifestyles and choices.   

Our Co-operative is a place where everyone can be themselves, feel empowered to do their best and are empowered to create goodness for generations. 

Sound good to you? Come join our whānau and let’s solve for better, together. You, me, us together Tᾱtou tᾱtou. 

Applications close midnight Sunday 21 July.