Fermentation Scientist at Cosun

Dinteloord, North Brabant, Netherlands -

Full Time

Start Date

Immediate

Expiry Date

01 Mar, 26

Salary

6100.0

Posted On

01 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Fermentation, Food Engineering, Food Science, Research and Development, Project Management, Statistical Analysis, Intellectual Property Management, Collaboration, Communication, Analytical Skills, DoE, Innovation, Process Improvement, Knowledge Transfer, Technical Expertise, Cross-Functional Teams

Industry

Food and Beverage Manufacturing

Description

Job Description Do you want to pioneer innovative fermentation processes that shape the future of sustainable food? At the Cosun Innovation Center in Dinteloord, we are looking for a Fermentation Scientist. The Fermentation Scientist maintains and uses expertise to design and deliver the most suitable scientific contribution to Research, NPD or Manufacturing projects they contribute to. They translate technical findings into commercial opportunities and IP-secured innovations by presenting research outcomes with clarity and commercial relevance to RD&I and BG partners. About Cosun Royal Cosun is a leading international agricultural cooperative and is owned by approximately 8,100 sugar beet growers. Our purpose is clear: we aim to contribute to an enjoyable, nutritional and circular world by unlocking the full potential of plants and people for current and next generations. This purpose is rooted in 125 years of Cosun history in successfully valorizing arable crops, such as sugar beets, chicory and potatoes, and co-products into a diverse portfolio of value-added products. Your main mission is to: Actively contribute as a project member in the capacity of technical expert to the shaping and execution of the project objectives, deliverables, planning, design of experiments and execution of the agreed project execution plan. Conceive experimental plans which answer the project questions with statistical relevance and eye for time and costs. Deliver the experimental results with respect to agreed timing, workload and budget, and communicate regularly about progress and possible challenges. Act as a subject matter expert, ensuring meaningful knowledge transfer during and after the project. Participate in knowledge dissemination in the organization. Monitor, record and translate concrete, business relevant insights on the latest technical development in your area of expertise towards the capability development of the RD&I organization. Actively maintain relevant internal and external networks. Be a source of suggestion for new technology development, process improvement, and Intellectual Property opportunity while positively contributing to a collaborative, innovative, and design-centric culture. Possibly take on additional P3M roles, such as project manager of a research project. This role requires the individual to interface with multi-disciplinary teams in cross-functional projects and to be a respected business partner to the BG commercial teams. Qualifications Your profile University degree (Masters or PhD) in Food Engineering, Food Science or related fields. Scientific expertise is advanced fermentation applied to food ingredients: submerged fermentation, biomass fermentation, solid state fermentation, and/or novel fermentation processes. Approximately 3-7 years of experience in food manufacturing industry in R&D with experience in applied research. Familiarity with intellectual property management and statistics. Experience working in scientific, technical, and cross-functional project teams. Proven ability to design and execute well-though through DoE, balancing precision and costs, with attention to details and strong analytical skills. Can influence decisions by clear and concise communication in technical topics to various audiences. Results orientation with demonstrated ability to manage multiple projects/priorities simultaneously; organized and data-driven Solid experience of collaborative working (including cross-functional teams), with strong thought leadership in your field and interpersonal skills for constructive collaboration. Curious with creative, out-of-the-box thinking Additional Information What do we offer? Step into a role where innovation meets impact! Here’s what makes this opportunity exciting: Work on groundbreaking fermentation technologies that redefine sustainable food solutions. Plenty of room for your ideas, initiative, and professional growth. Multidisciplinary collaboration in an inspiring setting where trust and ambition drive success. Competitive salary (€4,700 – €6,100 per month), solid pension plan, and flexible working hours. Access to learning opportunities and career progression within a leading international cooperative. Where will you work? You will be part of the Advanced Process Team within Corporate Invention, reporting to the Senior Lead Scientist Advanced Process. At the Cosun Innovation Center, you will collaborate with cross-functional teams and commercial partners to develop groundbreaking fermentation technologies. Our team culture emphasizes trust, collaboration, and shared ambition, ensuring that everyone feels valued and included. Interested? Apply now! Please submit your application by December 16. A case study or assessment may be included as part of the selection process.

Responsibilities

The Fermentation Scientist will actively contribute as a technical expert to project objectives and deliverables, ensuring timely execution of experimental plans. They will also monitor and translate technical developments into business insights while fostering collaboration within cross-functional teams.