Zero Meat Internship – Food Science & Food Tech Candidates Apply For Product Development Intern

Food Technology Internship For Food Tech & Food Science Candidates at Zero Meat

Food Technology Internship For Food Tech & Food Science Candidates at Zero Meat. Zero Meat Job. Product Development Intern at Chennai Tamil Nadu. Food Technology and Food Science Product Development Intern at Zero Meat.

Hey aspirant since you are very interested in the role of Product Development Intern at Zero Meat then check out all of the interview questions posted at the bottom of the page.

Name of the Post – Product Development Intern

Location – Chennai, Tamil Nadu, India (On-site)

About the job

We are a DPIIT-recognized budding Plant-based meat startup in our product development stage, looking forward to collaborating with great minds!

Station: SRM Innovation Incubation and Entrepreneurship Centre, Kattankulathur Campus, Chennai.

Duration: 3 Months

Who are you?

• You are a Food technology engineer/Food science graduate with good exposure to alternative proteins and plant-based meat concepts.
• You are an aspiring mind with in-depth knowledge of food processing, biochemistry, and novel food development concepts with good exposure to the related wet lab activities.
• You are someone who would love to explore things from different perspectives.
• You are a creative person who would find a better way to get the job done.
• You are willing to travel to destinations for research activities.

Your roles would be,

• You will conduct primary and secondary research on plant-based meat
• You will study its properties and functional parameters
• You will create and standardize recipes
• You will work around the relevant areas of NPD
• You would institute, study and test sample prototypes and engage in the relevant activities.

Benefits:

• Hands-on exposure to food technology principles
• An Internship Certificate upon successful completion of the term
• Industrial Networking
• An Opportunity to test your skills
• An Insider experience with a budding startup
• Learn the entrepreneurial skillset

APPLY VIA YOUR LINKEDIN ACCOUNT

Hey aspirant since you are very interested in the role of Product Development Intern at Zero Meat then check out all of the interview questions below

1. Can you explain the process of creating a plant-based meat product from start to finish?
   Answer: A possible answer to this question could be: The process of creating a plant-based meat product involves selecting the right ingredients, such as proteins, fats, and flavorings, and processing them in a way that mimics the texture and taste of traditional meat. This could involve using techniques such as extrusion or fermentation, as well as incorporating different additives and binders to achieve the desired texture and flavor. It’s also important to test and refine the recipe to ensure that it meets the required nutritional and sensory parameters.
2. What methods would you use to test the quality and safety of a plant-based meat product?
   Answer: A possible answer to this question could be: To test the quality and safety of a plant-based meat product, I would use a range of methods such as sensory analysis, chemical analysis, and microbiological analysis. Sensory analysis involves evaluating the product’s taste, texture, and appearance through sensory panels, while chemical analysis can help identify any potential contaminants or undesirable components in the product. Microbiological analysis can be used to assess the product’s microbiological safety and stability.
3. How would you go about optimizing a plant-based meat product to meet specific nutritional requirements?
   Answer: A possible answer to this question could be: To optimize a plant-based meat product to meet specific nutritional requirements, I would start by analyzing the nutritional composition of the product and identifying any gaps or deficiencies. Then, I would explore different ingredient options and processing techniques that could help address those gaps while maintaining the desired taste and texture of the product. I would also consider incorporating functional ingredients such as fibers or micronutrients to enhance the product’s nutritional profile.
4. Can you explain the difference between extrusion and high-pressure processing (HPP) in the context of plant-based meat production?
   Answer: A possible answer to this question could be: Extrusion and HPP are both common techniques used in plant-based meat production, but they differ in their approach. Extrusion involves forcing the ingredients through a narrow opening at high pressure and temperature, which helps create a fibrous texture similar to that of meat. HPP, on the other hand, involves applying high pressure to the product to inactivate any harmful bacteria while preserving the flavor and texture of the product. Both techniques can be used to create plant-based meat products, but they each have their own advantages and limitations.
5. How would you ensure the scalability and reproducibility of a plant-based meat product recipe?
   Answer: A possible answer to this question could be: To ensure the scalability and reproducibility of a plant-based meat product recipe, I would document every step of the recipe development process, including the ingredients, processing parameters, and sensory and analytical data. I would also conduct pilot-scale trials to test the recipe’s performance and identify any potential issues before scaling up to larger batches. It’s also important to maintain good communication with the production team and provide clear instructions and quality control measures to ensure that the recipe can be reproduced consistently.

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