R&D Intern – Soft Matter for Next‑Generation Creamer

About the role

Join Nestlé’s Product Technology Center for Coffee in Orbe, Switzerland as an R&D Intern focusing on soft matter to improve mouthfeel in next‑generation coffee creamers. You will support a research project, collaborate with sensory experts, product developers and laboratory teams, and develop analytical methods to guide recipe optimisation.

Key responsibilities

• Explore scientific literature and internal knowledge to build a clear understanding of beverage structure, mouthfeel and creaminess.
• Identify and test analytical approaches that help characterize mouthfeel in coffee‑based beverages.
• Optimise and implement methods that connect laboratory measurements with sensory perception.
• Collaborate with product development and sensory teams to generate insights that support creamer and recipe optimisation.
• Create clear reports, study summaries and practical guidance to help the team apply learnings beyond the project.

Required profile

• Student or fresh graduate in Physics, Physical Chemistry, Food Science or a related field.
• Ability to connect scientific concepts to practical product challenges.
• Hands‑on, proactive and comfortable experimenting in a laboratory environment while learning by doing.
• Analytical mindset with confidence to interpret data, communicate findings and collaborate across multidisciplinary teams.
• Fluent in English; French is an asset.
• Demonstrates courage, collaboration, speed and continuous learning, translating ideas into measurable impact.

What we offer

• Flexible working options, including hybrid work possibilities.
• Learning and development opportunities to grow your career.
• Healthcare contribution and access to the Employee Assistance Program.
• Attractive employee discounts across various Nestlé products and services.