Student Project in Research & Development - 1303095 Internship in Zeeland-Terneuzen, Netherlands

Student Project in Research & Development - 1303095 Job Description

Dow combines the power of science and technology to passionately innovate what is essential to human progress. The Company connects chemistry and innovation with the principles of sustainability to help address many of the world's most challenging problems such as the need for clean water, renewable energy generation and conservation, and increasing agricultural productivity. Dow's diversified industry-leading portfolio of specialty chemical, advanced materials, agrosciences and plastics businesses delivers a broad range of technology-based products and solutions to customers in approximately 160 countries and in high growth sectors such as electronics, water, energy, coatings and agriculture. In 2012, Dow had annual sales of $57 billion and employed approximately 54,000 people worldwide. The Company's more than 5,000 products are manufactured at 188 sites in 36 countries across the globe. References to "Dow" or the "Company" mean The Dow Chemical Company and its consolidated subsidiaries unless otherwise expressly noted. More information about Dow can be found athttp://www.dow.com/.  

In Terneuzen, the Netherlands, we are looking for a student for below project.    

Rheological study of interactions between cellulose ethers and other functional ingredients for gluten-free bread  

The gluten free bakery market, driven by increasing celiac disease diagnosis and healthy perception, has grown dramatically in recent years. This growth has led to an increasing demand for high quality baked goods especially breads. Cellulose ethers can be used in gluten free breads (see picture) to replace the functionality of gluten and improve volume, softness and crumb structure of breads. Cellulose ethers are water soluble polymers derived from cellulose. They have the ability to gel when being heated up, they show surface activity and they give viscoelasticity to their solutions. For these functionalities, they have found application as structural ingredients in food products, e.g. to stabilize emulsions, as a protective coating, or as a thickener in fruit pastries. In this study, the student will investigate interactions between cellulose ethers and two other structural ingredients via rheological methods. This will increase our fundamental understanding of the functionality of these blends of carbohydrates. Other techniques may include (not limited to) phase separations, microscopy and DSC.  

Project goals

• To study the rheology of blends of cellulose ether with selected structural ingredients
• To gain fundamental insight in interactions in those carbohydrate solutions

Student Project in Research & Development - 1303095 Job Requirements

• You are studying for a Masters degree in Bio Engineering with a specialisation in  food sciences and food or chemistry and bioprocess technology.
• You have a good working knowledge of English.    

Student Project in Research & Development - 1303095 Application Information

Please apply with your CV and cover letter by the 'apply' button below.

Please use "Qreer.com" as reference in your application. 

Student Project in Research & Development - 1303095 Summary

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