Multiple positions | Breda, the Netherlands, on-site
Duration: Minimum of 5 months
Start date: In consultation
In July 2026, FERMOTEIN® became the first whole-food mycelium ingredient authorised under the EU Novel Food Regulation. Proving the science took six years. Producing it reliably, efficiently and at industrial scale is the part still being figured out, and it is the part you would work on.
Who we are
The Protein Brewery is a Dutch food technology company based in Breda. We produce FERMOTEIN®, a whole-food mycelium ingredient made through biomass fermentation, delivering complete protein, fibre and a range of micronutrients from a single, minimally processed source. It goes into active nutrition, better-for-you bakery, snacks and dairy alternatives. Founded in 2020, we operate an FSSC 22000 certified production facility with two 85,000L fermenters and have raised more than €70 million to scale it. Our team of around 45 people is growing. We are a mission-driven organisation, which for us means the purpose of the company, the teams and the individuals in them point the same way. Four values describe how we work.
SHARING the same purpose. Working as one team towards a lasting positive impact, while having fun doing it.
DARING to do what no one did before and encouraging whoever dares to do the same. We keep the environment pragmatic enough that people can actually innovate in it, which is what keeps us fast.
TRUSTING each other’s capacities, intentions and sense of responsibility. That trust is what makes real ownership possible.
CARING for each other and for the place we work. Supporting each other professionally and personally, and valuing every team member as the person they are, regardless of background, capability or status.
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What you would work on
Our plant is young. Almost every process in it can still be measured, questioned and improved, and there is considerably more improvement work available than there are people to do it.
That means interns here do not get a side project to stay busy. You take one improvement question, own it for five months, and hand back something we can implement.
Current project areas include:
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Drying and downstream processing yield
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Fermentation capacity utilisation
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Energy and utilities consumption
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Process data, monitoring and control
You will scope the project with your supervisor in your first two weeks, using a structured methodology such as DMAIC, Six Sigma or Lean, and we will help you shape it to meet your programme's requirements.
Who we are looking for
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Pursuing a Bachelor's or Master's degree in Food Technology, Biotechnology, Process Technology, Chemical Engineering, Operations Management or a related technical field
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Analytical, and genuinely interested in why a process performs the way it does rather than only in whether it passes
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Comfortable on a production floor, and comfortable asking the operators questions
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Able to work independently, and willing to say when you are stuck
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Fluent in English, written and spoken (Dutch is useful but not required)
What we offer
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A defined project with a real decision attached to it, and a named supervisor who is accountable for your progress
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Access to the full production process, from fermentation through to finished powder
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Autonomy and flexibility in your work and work hours
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A flat organisation where you present your findings to the management team yourself
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An internship compensation
Interested?
Please send your resume and motivation to vacancies@theproteinbrewery.nl
At The Protein Brewery we are committed to equal employment opportunities for all applicants and employees. We truly believe in the strength that comes with diversity in teams.