MsC Jakub Soja
2nd  year of study at the Doctoral School
Department of Thermal Technology and Food Process Engineering
HES-SO Valais-Wallis – Haute Ecole d’Ingénierie, Sion, Switzerland

On 30.01.2023 – 30.06.2023, I completed an internship at HES-SO Valais-Wallis – Haute Ecole d’Ingénierie, Sion, Switzerland. My scientific supervisor was Professor Michael Beyrer, whose scientific area includes research based on the development of sustainable processes and equipment for the food industry, based on the understanding of processes related to physical, microbiological and chemical transformations of food properties.

Photo 1-2. HES-SO Valais-Wallis – Haute Ecole d’Ingénierie (Sion, Switzerland).

The purpose of the internship was to participate in scientific research, research and development work, take part in training, and exchange experience and knowledge related to the topics carried out at the Department of Thermal Technology and Food Process Engineering of the University of Life Sciences in Lublin.

Photo 3-5. The process laboratory of HES-SO Valais-Wallis – Haute Ecole d’Ingénierie (Sion, Switzerland).

Photo 6-9. Physical and chemical laboratory of HES-SO Valais-Wallis – Haute Ecole d’Ingénierie (Sion, Switzerland).

During the internship, I had the opportunity to work with staff, doctoral students and students in the implementation of research using the equipment of the unit. The research topic I undertook during my internship was the effect of apple pomace and pectin on the process and physicochemical properties of protein texturates based on pea protein isolate. I had the opportunity to develop recipes and process them using specialized equipment. In addition, I conducted physicochemical analyses of the obtained texturates.

Photo 10-12. Implementation of scientific research.

During my internship, I had the opportunity to participate in a training course conducted by Dennis Forte-an extrusion process specialist and Clextral representative.

Photo 13-14. Extrusion-cooking process course.

Apart from the scientific part of the internship, I had discovered the most beautiful places in Sion and the surrounding area and taste delicacies that are very popular in this part of Switzerland.

Photo 15-17. View of the city of Sion from various vantage points.

In conclusion, the implementation of the internship at this unit has enabled me to become familiar with the latest research techniques used in the extrusion process. I expanded my knowledge and competence in extrusion technology, which significantly influenced my scientific potential. I met many kind and interesting people with whom I am still in contact today.