Optimisation of texture measurements of crispy products using acoustics
Website Vives
University of Applied Sciences
About the Company :
Name of the company : VIVES
Type of organisation : University of Applied Sciences
Field of activity : Higher education & research institute
Location : Roeselare – Belgium
What are the main commitments of your 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 Dutch or English (eventually French)
Position summary :
Short Description of the company / lighthouse farm :
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.
Any accomodation offered :
To be discussed during a meeting
Internship description (the tasks, responsibilities, benefits) :
Are you a student passionate about food research and technology? Do you want to contribute to innovative research on the texture of crispy food such as fries, cookies and breaded products? Then this internship is perfect for you!
What will you do?
During this internship, you will work within the KRAK research project, which focuses on optimizing the acoustic characterization of food products. (www.project-krak.be) You will:
- Conduct acoustic measurements to analyze the texture of various crispy products.
- Process and analyze data using modern analytical techniques.
- Collaborate with researchers and industry partners to optimize measurement methods.
- Possibly contribute to publications and reports within the project.
What do we expect from you?
- You are pursuing a masters or bachelors degree in food technology, bioengineering, applied sciences, or a related field.
- You are interested in food quality and food texture analysis.
- You work accurately and have an affinity for data analysis.
- You are motivated to conduct research both independently and in a team.
- Knowledge of audio/recording techniques is a plus.
What do we offer?
- A challenging internship within an innovative research project.
- Guidance from experts in food research and acoustic characterization.
- A research opportunity in the Food Innovation Park with a state-of-the-art food lab.
- An inspiring research environment with strong connections to the food industry.
Job Details :
Duration of the internship :
From 4 to 12 months (open for discussion)
Period :
January 2026 – January 2027 (open for discussion)
Application deadline :
End of November 2025
Salary :
Not mentioned
Weekly Workin hours :
38 hours
To which pillar of the project can the internship be associated ?
Digitalization towards increased efficiency & productivity