Nutrition & Santé

About the Company

As a European leader in dietetic and organic food for over 40 years, today, Nutrition & Santé continues to create and produce healthy, natural, tasty and nutritious products every year which are distributed in more than 40 countries around the world. Nutrition & Santé helps build and preserve the health of all consumers, by developing and producing new food products every year, natural, healthy and tasty, distributed in more than 40 countries. We are present in all distribution channels (supermarkets, specialized stores, pharmacies & drugstores and out of home catering). Our delicious products are adapted to contemporary lifestyles and respond to today’s way of life, as well as our consumers desire for naturalness, and environmental concerns, along with confronting the health challenges of today: by providing a variety of organic, veggie, sugar free, gluten free products as a solution to specific nutritional needs, to combat obesity, diabetes, allergies... without forgetting taste and pleasure.

Listed Jobs

Company Name

Nutrition & Santé

Job Title

[STAGE] Ingénieur R&D - Nutrition Végétale

Job Description

**Job Title**: R&D Engineer Intern – Plant-Based Nutrition **Role Summary**: Internship in research and development for plant-based nutrition products. Responsibilities include recipe and process optimization, laboratory and pilot‑scale testing, data analysis, and formulation of commercial recommendations within a plant‑based food R&D team. **Expactations**: - Enrolment as a third‑year student in an engineering or agronomy program (food engineering, food technology, plant sciences). - Commitment to a 6‑month internship commencing February/March 2026. - Ability to work independently under the guidance of a tutor. - Operational proficiency in spoken English. **Key Responsibilities**: 1. Optimize formulations and manufacturing processes to enhance organoleptic, nutritional, microbiological, environmental, and economic attributes of plant‑based food products. 2. Conduct literature reviews, design and perform laboratory experiments, and, where applicable, assist with industrial plant trials. 3. Compile, analyze, and interpret experimental data; prepare clear technical reports. 4. Translate research outcomes into actionable recommendations for product development and scale‑up. 5. Collaborate with cross‑functional teams (food science, quality, production, sustainability) to ensure alignment with product and regulatory objectives. **Required Skills**: - Strong analytical and problem‑solving abilities; experience with food analytical techniques (composition, sensory evaluation, microbiological testing). - Knowledge of industrial processing concepts and plant‑based ingredient technology. - Proficiency in data handling and scientific software (Excel, statistics packages). - Excellent written and verbal communication in French and English. - Independent work ethic, curiosity, and meticulous attention to detail. **Required Education & Certifications**: - Current student, 3rd year or higher, in an accredited engineering school or university specializing in food engineering, food technology, or agronomy. - Coursework covering food chemistry, process engineering, quality control, and sustainability is desirable. - No specific professional certifications required at this stage; awareness of food safety regulations is advantageous.

Revel, France

On site

10-11-2025