Student internship with the objective to test different processing and storage methodologies in order to mantain the seaweeds qualities (colour, texture, flavour and microbiological parameters). Includes incorporation of the different seaweed formats in several food products.
Food and lodging allowance is possible – value to be agreed. Start: whenever possible; Duration: 3-6 months
Technical training relevant for the position. Some experience (even if only at lab scale) with food processing methodologies