Company Description
The Barry Callebaut Group, headquartered in Zurich, is the world's leading provider of high-quality chocolate and cocoa products, with annual sales reaching approximately CHF 14.8 billion. Operating over 60 production facilities globally and employing more than 13,000 individuals, the company partners with large food manufacturers and artisanal professionals, including chocolatiers, pastry chefs, and bakers, under its renowned Callebaut brand. Barry Callebaut is committed to sustainability, aiming to make sustainable chocolate the norm, and supports the Cocoa Horizons Foundation to improve the future of cocoa farmers and the cocoa industry.
Role Description
This is a
full-time on-site
R&D Intern role
located in Ghent
and intended
for a Master's student
. As an R&D Intern, you will engage in hands-on research projects, support the development of innovative recipes and formulations, and analyze raw materials and products for quality and performance. You will work closely with R&D scientists and provide assistance in conducting experiments, collecting and interpreting data, and preparing reports to support product innovation and improvement efforts.
Duration: 6 months
Start Date: February 2026
Qualifications
* Currently M.Sc Student
* Relevant educational background in Food Science, Chemistry, or a related field
* Must be located in commutable distance to Ghent, Flemish Region, the European Union
* Previous experience in a research or laboratory setting is a plus