R&D Intern - Powder Structure and Performance

About the role

The Nestlé Product Technology Center for Coffee is a global centre of expertise for coffee and beverage innovation, with teams in Konolfingen, Orbe, Singapore and Marysville. As an R&D Intern in Powder Structure and Performance, you will join a six-month project on the materials science of multicomponent powders, investigating how lipid and protein content affects powder structure, dissolution and flowability. The internship is based in Orbe, works 100% of the time and starts in February 2027.

Key responsibilities

• Review literature on multicomponent powders, interfacial phenomena and composition-structure-property relationships.
• Define testable hypotheses linking lipid and protein composition to powder behaviour.
• Design and run controlled experiments using compositional, physicochemical and functional measurements.
• Characterize powder dissolution and flowability with reproducible quantitative methods.
• Use statistical and graphical analysis to find correlations, trends and governing parameters.
• Interpret results mechanistically and share conclusions in a technical report and presentation.

Required profile

• Student or fresh graduate in Materials Science, Food Science, Chemical or Process Engineering, Chemistry or a related field.
• Fluent English; French is an advantage.
• Curious, rigorous and hands-on, with enthusiasm for laboratory work and experimental design.
• Strong quantitative analysis and communication skills, able to work independently and with varied technical partners.

Required skills

• Understanding of powder behaviour, transport phenomena, interfacial science or physical and chemical characterization.
• Statistical and graphical data analysis.

What we offer

• Flexible working options, including hybrid work for office-based roles.
• Learning and development opportunities.
• Healthcare contribution and access to the Employee Assistance Program.
• Employee discounts on products and services.