GEA is making whole process lines for dairy fermented products. The customers become more demanding in relation to the process and key performance parameters and sustainability. Therefore mass balances around the separator are applied. The composition of the fermented solution to the separator is of importance to make the mass balance correct. GEA wants to get a better understanding of this fermentation process, to assist the customer better and make a more accurate mass balances. At the moment these mass balances are performed in excel and any change or multiple solutions takes a lot of time. Superpro can help us with reducing time.

Your tasks:

• Defining mass and energy balance around fermentation step (e.g. transformation of whey protein into NPN, lactose into lactase) to gain a more accurate mass and energy balance to help the design for a production line for fermented dairy products (Quark, cream cheese, etc). This is based on real used cases in Dairy processing together with investigation knowledge withing GEA, culture suppliers and a Literature study.

• Developing a selectable block in Superpro of the defined mass and energy balance including his parameters for the different products.

• Writing recommendations of sustainable solutions for the whole process of fermented dairy products (quark and cream cheese, etc).

• You are following a relevant bachelor or master education in chemical/process engineering, food/dairy technology

• You are curious and motivated.

What do we offer:

• Internship compensation.

• A challenging graduation assignment where you get an insight into the operations of a large international organization.

• Flexible graduation period and hybrid working.

• A pleasant and collegial working atmosphere.