Placement vacancy with Junior Consultants The Reduction Of Fat and salts through novel processing

Please find summary details of an internship placement offer

Name of the Company / Organization: New Food Innovation Ltd

Address of the Company / Organization: Room B29 Main Building, University of Nottingham, College Road, Sutton Bonington, Loughborough, LE12 5RD

New Food Innovation Ltd is a technology based SME, whom since 1998 have provided over 100 internships for Food Science and Engineering students, working on challenging research and innovation projects, and supported by former industry and academics experts. During the internship, you will also receive non-curriculum training to improve readiness to work in industry.

Contact person name: Mr Alan Marson​

Phone: 0044 7831 494 368​


Internship location (city - country): Nottingham, UK

Timing: To be carried out within a 6-month period between November 2017 and August 2018

About the Junior Consultants Program: - Since 1998 we have provided over 100 internships for Food Science and Engineering students, working on challenging research and innovation projects, and supported by former industry and academics experts. During the program, we provide industrial skills to improve your readiness for working within Industry

Project title: - Reduced Fat and salt in soups, sauces and ready meals by utilisation of novel processing to create novel microstructures

Project Background: The project will aim to develop healthier products within the fresh category that deliver an improved nutritional composition whilst still maintaining great taste and quality. The innovative aspect is the use of cutting edge technology and ingredients without the need for the addition of flavours to deliver reductions in nutrients that are commonly over consumed in the UK diet (such as fat, saturates, sugar and salt). This will help to facilitate progress on some key government initiatives outlined in the Public Health Responsibility Deal Pledges and aims to impact on a large number of food products and therefore have a positive impact on consumer health. The resulting outputs could revolutionise product formulation throughout the food industry to deliver high quality products with improved nutritional credentials.

New Food Innovation Ltd - Other expectations

Type of Course work content needed in the project

  • Research /Development​
  • Agrifood
  • Production ​
  • Economy /Development
  • Marketing strategy
  • Environment​

Driving license mandatory: No (but may be useful) ​

Other requirements:

It is essential that the student is motivated and able to think and work independently, and under minimal supervision

Some key Questions answered

  • Do you get a monthly stipend / payment during the project Yes?
  • Do Interns get holidays during the placement: Yes?
  • Do NFI have other Students currently our program: Yes

Feedback from a recent intern

Anais Laurent from the University of Lorraine whom was with us between February 2017 and July 2017

"This internship was in relation with an industrial bakery and had for goal to extend the mould shelf life of their products from 6 to 10 days. Realising this internship with New Food Innovation has been a great experience and allowed me to develop several skills. Indeed, working with enterprises was different from working in a research lab and therefore it was so interesting. I learned how to work with different peoples with different environment and formation and explain the purpose and the results of my work to them. All these skills are valuables so I’m very grateful to have had this opportunity."

Some other useful links

Airports – (Regional Main airports)

  • East Midlands Airport
  • Birmingham Airport
  • Manchester Airport
  • Sheffield Doncaster Airport


Midland mainline – London Terminal London St Pancras International

Local Station to Sutton Bonington – East Midlands Parkway

Contact: Alan Marson Managing Director New Food Innovation Ltd

Recruitment for Junior Consultants program email (Mr Alan Marson​)

Phone: 0044 7831 494 368​

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