Intern
Confirmed on the employer's own hiring board on Oct 28, 2026. First seen by Alion on Oct 26, 2026. Nestlé scores A on the Alion truth index.
Flavour & Structure Intern (H1 2027)
Department Overview
Flavor & Structure Design (FSD) is a small team within the broader Science and Technology (S&T) Department.
We are a mix of food scientists and engineers. We leverage inherent value of raw material and enhance their functionality through processing. We support core brands of Nestle including Nescafe, MILO and Nestle Ice-cream.
Our work is mostly project-based, requiring us to collaborate with other functions such as quality, pilot plant, project manager, product developer, process engineer, and sensory lead. FSD works together with research team at other Nestle's sites such as Switzerland and US.
Below are examples of what we do:
a) Develop clean stabilizing system for RTD
b) Enhance texture and flavor profile of beverage/ ice cream with affordable ingredient or greener process technology
c) Improve nutritional values of beverage/ ice cream with functional ingredients without compromising texture and flavor
Job Scope
FSD interns will be mentored by our scientists and fully integrated into our core research and development projects. During their internship, each intern will have the opportunity to contribute to at least two projects, gaining hands-on experience across different areas of food science and technology.
Typical internship activities may include:
a) Supporting scientists in planning and executing laboratory- and pilot-scale trials. Common unit operations include thermal processing (e.g., UHT, retort, and pasteurization), size reduction (e.g., milling), drying (e.g., spray drying and vacuum drying), and mixing.
b) Conducting analytical measurements on raw materials, intermediates, and finished prototypes, including viscosity, pH, water activity (Aw), particle size distribution, flavor profiling, and microscopy analyses.
c) Performing literature reviews and synthesizing findings to support innovation, technology scouting, and new project ideation.
d) Preparing technical reports and communicating results and recommendations to project teams." "a) Gain an understanding of food formulation principles and the functional roles of ingredients in product design.
b) Develop knowledge of food processing technologies and the purpose of key unit operations throughout the manufacturing process.
c) Build awareness of food quality and safety principles that underpin product development and production.
d) Learn a range of physical and chemical analytical techniques used to characterize ingredients, intermediates, and finished products.
e) Gain exposure to the end-to-end innovation process, from idea generation and concept development through to project execution and closure.
Learning Objectives
a) Gain an understanding of food formulation principles and the functional roles of ingredients in product design.
b) Develop knowledge of food processing technologies and the purpose of key unit operations throughout the manufacturing process.
c) Build awareness of food quality and safety principles that underpin product development and production.
d) Learn a range of physical and chemical analytical techniques used to characterize ingredients, intermediates, and finished products.
e) Gain exposure to the end-to-end innovation process, from idea generation and concept development through to project execution and closure.
Only undergraduates need apply.
Specialisation/Course:
Food Science & Technology / Biological Sciences / Chemical and Biomolecular Engineering / Biological Chemistry / Chemical Engineering / Bioengineering welcome to apply.
Flavour & Structure Intern (H1 2027)
Department Overview
Flavor & Structure Design (FSD) is a small team within the broader Science and Technology (S&T) Department.
We are a mix of food scientists and engineers. We leverage inherent value of raw material and enhance their functionality through processing. We support core brands of Nestle including Nescafe, MILO and Nestle Ice-cream.
Our work is mostly project-based, requiring us to collaborate with other functions such as quality, pilot plant, project manager, product developer, process engineer, and sensory lead. FSD works together with research team at other Nestle's sites such as Switzerland and US.
Below are examples of what we do:
a) Develop clean stabilizing system for RTD
b) Enhance texture and flavor profile of beverage/ ice cream with affordable ingredient or greener process technology
c) Improve nutritional values of beverage/ ice cream with functional ingredients without compromising texture and flavor
Job Scope
FSD interns will be mentored by our scientists and fully integrated into our core research and development projects. During their internship, each intern will have the opportunity to contribute to at least two projects, gaining hands-on experience across different areas of food science and technology.
Typical internship activities may include:
a) Supporting scientists in planning and executing laboratory- and pilot-scale trials. Common unit operations include thermal processing (e.g., UHT, retort, and pasteurization), size reduction (e.g., milling), drying (e.g., spray drying and vacuum drying), and mixing.
b) Conducting analytical measurements on raw materials, intermediates, and finished prototypes, including viscosity, pH, water activity (Aw), particle size distribution, flavor profiling, and microscopy analyses.
c) Performing literature reviews and synthesizing findings to support innovation, technology scouting, and new project ideation.
d) Preparing technical reports and communicating results and recommendations to project teams." "a) Gain an understanding of food formulation principles and the functional roles of ingredients in product design.
b) Develop knowledge of food processing technologies and the purpose of key unit operations throughout the manufacturing process.
c) Build awareness of food quality and safety principles that underpin product development and production.
d) Learn a range of physical and chemical analytical techniques used to characterize ingredients, intermediates, and finished products.
e) Gain exposure to the end-to-end innovation process, from idea generation and concept development through to project execution and closure.
Learning Objectives
a) Gain an understanding of food formulation principles and the functional roles of ingredients in product design.
b) Develop knowledge of food processing technologies and the purpose of key unit operations throughout the manufacturing process.
c) Build awareness of food quality and safety principles that underpin product development and production.
d) Learn a range of physical and chemical analytical techniques used to characterize ingredients, intermediates, and finished products.
e) Gain exposure to the end-to-end innovation process, from idea generation and concept development through to project execution and closure.
Only undergraduates need apply.
Specialisation/Course:
Food Science & Technology / Biological Sciences / Chemical and Biomolecular Engineering / Biological Chemistry / Chemical Engineering / Bioengineering welcome to apply.