Coock Rethink Energy For Food

15 June 2026

Coock Rethink Energy For Food

• EQF6
• EQF7
• Roeselare - Belgium
• Posted 2 months ago

Website Vives

University of Applied Sciences

About The Company

Within the field of Food Processing, there is a strong focus on valorizing waste streams from the agro and food industry by transforming by‑products into valuable ingredients or incorporate them into new food applications. Additionally, the research group is dedicated to the development of innovative food products, incorporating alternative ingredients, sustainable processing techniques and improving nutritional profiles. Another key area of focus is advancing food quality control, with the integration of cutting‑edge technologies such as sensor‑based monitoring, AI‑driven analysis, and non‑destructive testing methods to ensure safety, consistency, and superior product quality.

Minimum Education Requirements

Preferred master, optionally bachelor (3th year)

Required Languages Spoken

Preferred Netherlands or English (optionally French)

Position Summary

VIVES University of Applied Sciences, founded in 1995, is a leading Belgian institution offering practical, career‑oriented programs across various disciplines. With strong industry ties, hands‑on learning, and modern campuses, VIVES emphasizes real‑world experience, internationalization, and research. It provides personalized support to ensure student success, and its graduates are well‑prepared for their careers.

Internship Description (the Tasks, Responsibilities, Benefits)

Goal

Elaboration of innovative methodologies to determine and improve food product quality and functionality using advanced technologies (e.g. acoustic analysis, novel milling techniques, insect valorisation) within applied research projects (KRAK, NutriMorph, DODILog).

Tasks

• Optimise and apply innovative analysis techniques (e.g. acoustic measurements for crispness, particle morphology analysis, HPLC/spectrophotometry)
• Perform product and material characterisation:
  • Texture and crispness (acoustic + mechanical tests)
  • Particle size and shape (Morphological Particle Analyzer)
  • Nutritional composition (protein, fibre, antioxidants, etc.)
  • Functional properties (water/oil binding, emulsifying capacity)
• Contribute to processing and valorisation studies:
  • Milling technologies (conical vs impact mill)
  • Insect-based valorisation of agri‑food side streams
  • Extraction of bioactive compounds (e.g. chitin, antimicrobial peptides)
• Support microbiological and biochemical analyses (e.g. antifungal activity, fermentation processes)
• Elaborate and optimise analysis protocols
• Assist in data processing and interpretation, potentially including data-driven approaches
• Support experimental design and project work within ongoing research projects

Responsibilities

• Able to work independently after necessary training
• Assist in designing experiments and interpreting results
• Work accurately, systematically and reproducibly
• Correctly document experiments, results and observations
• Actively contribute to multidisciplinary research teams (food, data, processing)

Benefits

• Gain experience in applied food research projects
• Hands‑on experience with innovative analytical techniques and equipment
• Exposure to emerging technologies (acoustic sensing, milling innovations, insect valorisation)
• Learn how to develop and validate analytical protocols
• Experience with data analysis and interpretation in a research context
• Work on industry-relevant challenges in food systems and sustainability
• Be part of a multidisciplinary and passionate research team

Job Details

Duration of the internship: From 3-6 months

Period: Academic year 2026-2027 (ideally starting in August/September 2026)

Application Deadline: 25th of June

Salary: Not mentioned

Weekly Working Hours: 38 hours

To which pillar of the project can the internship be associated? Resilient & sustainable food systems