We welcome students on a regular basis. We link students to a technology and get to work with an issue. One of the students is Elise Schutjes. She is busy creating healthier ice cream and fruit ice cream. It uses RMF technology: an innovative freezing technology. She shares her experiences.

“My name is Eline Schutjes, 20 years old and I live in Eindhoven. I am currently in my third year of the food technology training at the HAS. This year I am doing two internships, one of which is an 18-week internship at Bodec, one of the residents of Food Tech Brainport. Here I am working on a new freezing technique called ‘Radio Magnetic Freezing’, a freezing method that, among other things, ensures smaller ice crystals in the product than a conventional freezer. In this research I am making cream and fruit ice cream (sorbet), but in a healthier way by adding less sugar and fat. It also looks at how the different ingredients in ice cream react in this way of freezing. Sensory, the ice cream should match the standard recipes as much as possible.

What interests me about this assignment is the completely new technique and the creation of a ‘new’ product. To be working on something that is (almost) not applied in the world is a great experience and makes the assignment challenging. Bodec is a very nice company to bring your creativity into the assignment and this is also stimulated, so that you can ultimately make something beautiful out of it.”