This is an exciting role for an enthusiastic food scientist to support the academic research team evaluating impacts of formulary and process changes in the manufacture of vegan cheese. Mentored throughout you will explore the alternative dairy category with the aim of enhancing process efficiency, sustainability, nutritional and sensory properties of cheese. You will also examine the structural effects on properties important to cheese in its various applications in home and commercially such as hardness, slice-ability, through texture analysis, meltability and extensibility testing. If you love food and particularly interested in veganism, then this will provide a great experience and addition to your CV. Requirements You are eligible for an ESPA internship if you are a registered student or have graduated within the past two years and have access to some form of grant funding Benefits See website for details of all ESPA benefits. For all internships over 6 months, additional benefits will be paid. Details available at interview.