Additionalinformation

Additional Information

What can Lesaffre offer you:

• Join a family business rich in a long history with human-oriented values with a mission: To Nourish and Protect our Planet,
• Evolve in an enriching work environment and a multicultural context

At Lesaffre, diversity is a strength that enriches our culture and our teams. We are committed to offering you a work environment where you can thrive, regardless of your background, gender, age or abilities. We encourage all applications, as we believe that diverse perspectives strengthen our ability to innovate and meet the challenges of tomorrow.

Companydescription

Company Description

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology.

Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet. In close collaboration with its clients and partners, Lesaffre employs 11 700 people in more than 50 countries.

Lesaffre achieves a turnover of 3,2 billion euros.

Jobdescription

Job Description

As a scientist specialised in sourdough and functional ingredients for baking, you will be part of the Lesaffre Institute of Science and Technology (LIST), specifically, a member of the Breadmaking Research and Innovation (BRI) Center of Excellence, reporting to the Head of Sourdough and Ingredients. The mission of the BRI team is to pioneer and master all aspects of breadmaking (from milling and raw materials to baking and nutritional value of bread) to meet the scientific challenges of our global markets.

Your missions :

• Design, set-up and execute assays to study and develop new knowledge, processes and products, for the sourdoughs and ingredients portfolio.

• Take part in projects as a scientific leader or team member, coordinating experimental trials with a technician from the BRI team.

• Ensure bibliographic follow-up and technological watch in the fields of competence.

• Drive the implementation of new tools, technologies and methodologies to ensure continuous improvement and support scientific leadership of Lesaffre in Breadmaking.

Qualifications

Education and Experience:

You hold a master or an engineering degree in Food science / Microbiology or a related field. You have a 5-year experience in R&D in the food industry.

Technical skills:

• Expertise in food science, particularly breadmaking process and ingredients

• Knowledge on sourdough: microbiology, metabolism, fermentation parameters

• Product development: from lab scale to industrial

• Project management

• Software use: ELN/LIMS

• Fluent in English, basic French knowledge is recommended

Soft skills:

• Autonomous, pragmatic, pro-active and with a critical thinking attitude.

• Ability to work in a multidisciplinary and multinational matrix organization working in project mode.

• Good communication skills, synthetic, able to adapt and convey messages.

• Creative and positive state of mind.

Starting date: 18/01/2027