Internship Opportunity for MSc Dairy Students: Hygiene System Design & UHT Processing. Esbjerg Dairy

Are you an MSc dairy student eager to tackle real challenges in the food industry? At Arla Foods Esbjerg, we are looking for a motivated intern for Autumn 2026, where you will get the opportunity to work on hygiene system design and process optimization for high-protein products. You will be part of a dedicated team, contributing directly to improved operations and product quality—while gaining valuable experience and insights into UHT technology and dairy production.

This internship is ideal for those who wish to combine theory with practice and develop their skills in an innovative environment. Read more to see how you can become part of the project and strengthen your professional profile.

360° Analysis of UHT Utilisation for High‑Protein Products

Background

High‑protein dairy products pose a unique processing challenge due to their high solids content and thermal sensitivity. When such products are processed through a UHT (Ultra‑High Temperature) system, protein fouling occurs on heat‑transfer surfaces and pipes. This fouling typically builds up during:

• Preheating (up to approx. 90°C) where proteins begin to denature and aggregate
• Final UHT heating (135–150°C) where fouling accelerates
• Holding and cooling stages

Fouling leads to increased pressure drops in the UHT plant, reduced heat transfer efficiency, product quality issues, and earlier-than-planned cleaning requirements. Today, we lack a full overview of how, where, and when fouling builds up for the different high‑protein recipes processed in Esbjerg.

By gaining a 360° view of UHT behaviour, including pressure development, fouling patterns, and cleaning effectiveness, we can significantly improve plant uptime, product stability, and overall operational efficiency.

Project Objective

The objective of this project is to create a complete mapping and performance analysis of the UHT line when processing high‑protein formulations. The student will investigate process behaviour, identify fouling hotspots, and define optimal triggers for mid‑cycle cleaning and full CIP.

The final aim is to develop practical recommendations for more efficient utilisation of the UHT system, with a specific focus on hygiene design, cleaning strategy, and fouling reduction.

Key Tasks

The proposed project consists of the following activities:

1. Mapping of Current UHT Process for High‑Protein Products

• Review of line design, equipment, and hygienic layout
• Mapping of all temperature/pressure sensors and cleaning sequences
• Understanding recipe variations and their impact on fouling

2. Data Collection & Analysis

• Analyse historical running data:
  • – Pressure curves across UHT sections
  • – Production length between cleanings
  • – Temperature profiles
• Onsite measurements and verification (e.g., pressure buildup over time)

3. Fouling Characterisation

• Identify sections most prone to fouling (preheater, tubes, holding cell, etc.)
• Describe fouling mechanisms for high‑protein products
• Evaluate impact on product quality and energy consumption

4. Assessment of Current Cleaning Strategy

• Review CIP and mid‑cleaning execution
• Analyse cleaning efficiency and duration
• Identify mismatches between fouling patterns and cleaning triggers

5. Improvement Proposal

• Data‑driven recommendations on:
• – Optimised cleaning intervals
• – Early-warning fouling indicators
• – Hygiene design improvements (equipment or process modifications)
• – Potential process parameter adjustments

Expected Deliverables
At the end of the project, the student will deliver:

• A comprehensive 360° overview of UHT performance for high‑protein recipes
• A visual map of fouling hotspots and critical pressure zones
• A fact‑based proposal for improved cleaning intervals and methods
• Recommendations for improving UHT utilisation efficiency and hygiene design
• A final report and a presentation for the site leadership team

Student Profile
We are looking for a master’s student from the Dairy Science and Technology programme at KU who:

Technical interests

• Has interest in thermal processing, fouling mechanisms, and hygienic design
• Enjoys combining data analysis with practical production observations
• Wants to work on a project with clear real‑world impact and responsibility

Soft skills

• Is proactive and comfortable taking ownership of tasks
• Can collaborate well with operators, technicians, and engineers across functions
• Communicates clearly in both writing and dialogue
• Is structured and able to manage a long, multi‑phase project
• Shows curiosity and willingness to challenge assumptions with data
• Has a problem‑solving mindset and strong analytical thinking