INTERNSHIP OFFER – BIBLIOGRAPHIC STUDY ON UNDERSTANDING COOKING PHENOMENA IN CANNED PRODUCTS
Job title: Literature review on understanding cooking phenomena in canned products
THE COMPANY - www.ctcpa.org
Agri-food technical center, specializing in food preservation technologies. 90 employees - Skills: Technology, Microbiology, Biochemistry, Packaging, Training, Documentation| Job category | Intern |
| Sector | Agri-food |
| Period | Start of internship: between February and March 2026 |
| Duration | 3 months |
| Conditions | 34.5 hours/week. Legal internship allowances (for 6.9 h/day of presence) and meal vouchers |
| Type | Internship |
| Location | Avignon |
| Publication | April 30, 2026 |
your profile
Student with 2, 3, 4, or 5 years of higher education in a Master's program (I or II), engineering school, etc.
Good technical and writing skills; Independent, ability to work in a team
Your missions
CONTEXT AND OBJECTIVES OF THE SUBJECT in 2026
Consumers want ever-higher product quality and food safety.
Offering them the best organoleptic quality is the goal of all canners. Historically, cooking value has been used as a reference calculation to estimate the impact of a thermal process or to compare two processes with each other. However, absolute values are difficult to interpret and rarely correlate with taste perception.
Knowledge of identified targets associated with variable impacts depending on the food product (vegetables or other products that can be cooked in cans) would enable better control and/or optimization of processes.
The aim of the project is to determine alternative markers/criteria to cooking value and to establish the associated limit values for quantifying proper cooking: thermokinetics, biochemical and physicochemical phenomena involved.
This project will focus solely on bibliographic research. The data collected must be analyzed with scientific expertise and hindsight. Depending on the progress of the work, the design of an experimental protocol may be considered.
MISSIONS
Reporting to an engineering project manager and with the support of a CTCPA documentalist, you will be responsible for the following tasks:
1) Search for articles relevant to the topic of food cooking, based on the matrices defined for the study,
2) Use these articles with hindsight and method to objectify the data mentioned,
3) Identify relevant markers for qualifying cooking and limit values
4) Prepare a written summary.
Internship offer 2026 – Cooking phenomena in canned products – CTCPA Avignon
Please send your resume and cover letter by email to: candidature@ctcpa.org