About Us:
REDUCED is committed to producing high-quality, upcycled savory taste solutions, and is looking for a dedicated Intern to carry out and support fermentation trials and execute chemical and sensory analysis. The focus of the role will be to carry out different fermentation trials and perform chemical and microbiological analysis of the products obtained from these trials. Moreover, you will also help to execute sensory analysis and analyse data deriving from them.
Position Overview:
You’ll be pivotal in executing and organizing fermentation trials in a BSL-2 microbiological laboratory, and microbiological and chemical analysis (HPLC and GC-MS). You will also need to design and execute sensory evaluation tests of new and existing products. The role requires that you have in-depth microbiological knowledge, knowledge of good microbiological practices, and experience in sample preparation and/or derivatization for HPLC analysis of amino acids, nucleotides, organic acids and sugars. You also need to be experienced in GC-MS sample preparation and data analysis. Knowledge in sensory methods is an advantage.
Key Responsibilities:
Plan, design, and execute fermentation trials. You need to be able to carry out these tasks autonomously making sure to have a correct set-up and correct controls. You need to be organised, plan well and in advance. You need to work neatly and be tidy, and avoid any contamination.
Design, plan, and execute sensory evaluation test of food products. You will need to perform preliminary tastings and design consumer and sensory trials, preparing smaples, collecting data and analyzing the results.
Carry out chemicals and microbiological analysis. You need to prepare samples for HPLC and GC-MS analysis. This can involve sample preparation such as correct dilution, filtration, manual derivatisation, preparation of mobile phases and chemicals needed for these analysis. You need to be able to prepare microbiological media, and work in a BSL-2 lab
Who We’re Looking For:
You are structured with a sharp eye for detail, you are analytical, and operate in an organised manner. You ensure your safety and safety of the samples you produce. You work tidly, keep good track of the protocols, samples, and data deriving from various trials and analysis you execute. You are a fast learner and enjoy working in the lab.
The ideal candidate has the following qualifications:
Minimum a Bachelor’s degree in Food Science, Microbiology, Sensory Science, or related discipline.
Strong knowledge of food microbiology.
Experience with sensory methods (flash profiling, descriptive analysis, consumer studies).
Experience with HPLC and GC-MS analysis and data analysis.
Knowledge of statistical analysis (e.g., Excel, Rstudio, MatLab, Pyton).
Fluent in English.
Personal Attributes:
Strong drive and adaptability suited for a dynamic R&D workplace.
Enjoys practical work as well as data analysis.
Good at planning and working in a structured manner.
Independent and proactive attitude.
Excited to learn new things.
Reports To: Fermentation Scientist and Flavour Scientist
Apply Now!
If you’re ready to take on this challenge at REDUCED and work in a cool and dynamic setting, we’d love to hear from you!
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