INTERNSHIP DETAILS

Intern

CompanyNestle Operational Services Worldwide SA
LocationSingapore
Work ModeOn Site
PostedJuly 14, 2026
Internship Information
Core Responsibilities
The intern will evaluate and optimize the pH levels of water in the tapioca starch mashing process to improve quality and efficiency. Additionally, they will manage the migration of production work instructions to the POKA digital platform.
Internship Type
full time
Company Size
257942
Visa Sponsorship
No
Language
English
Working Hours
40 hours
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About The Company
As the world’s largest food and beverage company we are driven by a simple aim: unlocking the power of food to enhance quality of life for everyone, today and for generations to come. To deliver on this, we serve with passion, with a spirit of excellence, offering products and services for all stages of life, every moment of the day, helping people care for themselves and their families. Our culture is based on our values rooted in respect: respect for ourselves, respect for others, respect for diversity and respect for the future. We can trace our origin back to 1866, when the first European condensed milk factory was opened in Cham, Switzerland, by the Anglo-Swiss Condensed Milk Company. One year later, Henri Nestlé, a trained pharmacist, launched one of the world’s first prepared infant cereals ‘Farine lactée’ in Vevey, Switzerland. Today, we employ around 273,000 people and have factories or operations in almost every country in the world. With our headquarters still based in the Swiss town of Vevey, we had sales of CHF 84.3 billion in 2020. Our portfolio covers almost every food and beverage category – offering products and services for all stages of life, every moment of the day, helping people care for themselves and their families. House rules: https://nes.tl/HouseRules
About the Role
Job Description

Objective1: To evaluate and optimize the pH level of water used in the mashing process of tapioca starch to ensure quality and process efficiency.

1. Study the current mashing process and identify points where pH levels influence starch conversion or product quality.

2. Collect and analyze pH data from multiple batches.

3. Perform comparative analysis between batches using different water pH levels.

4. Coordinate with the Quality and Production teams for validation trials.

5. Document findings and prepare a summary report for process standardization.

Objective 2: Migration of the production work instructions to POKA (Digital Work Instructions)

Job Requirements

- Food safety

- Communication skills

- Time Management skills

- Project Management skills

Key Skills
Food SafetyCommunication SkillsTime ManagementProject ManagementData AnalysisProcess Optimization
Categories
ManufacturingScience & ResearchFood & BeverageEngineering