Gastronomic and wellness sciences, cultures and politics

- Onboarding at the host organization: orientation on procedures, hygiene and safety standards, company protocols. - Participation in operational tasks: food preparation, quality control, chemical/physical/organoleptic analyses, process experimentation and innovation. Assistance in technical documentation: data collection, monitoring, internal reporting. - Improvement project: the intern may propose and develop a small internal project in the gastronomic field (e.g., process optimization, formulation study, nutritional check, sensory tests).

It is preferred that the student has completed basic courses in gastronomic sciences, food chemistry, and microbiology in an introductory form. The student should also have the ability to comprehend technical texts in English and foundational skills in laboratory or business workflow methodology.

Company guidelines or standards such as HACCP, ISO, labeling regulations, analytical methods. manuals, scientific articles or industry journals relevant to the internship tasks.

Attendance during the internship is mandatory as per the schedule agreed with the host organization and the university tutor. Any absences must be justified. Presence and engagement are integral to the final evaluation.

Assessment of the internship will consider the following components: - the quality and quantity of work performed at the host organization (operational tasks, assigned duties) - the improvement project / mini-project: proposal, implementation, and outcomes - final report - adherence to schedules, punctuality, effort, and attitude to cooperation

- Practical activities at the company, laboratory, or external institution. - Periodic feedback and monitoring meetings. - Use of internal documentation, company tools, and relevant software (analysis, quality control, data management).