Scientist in sourdough and ingredients - 6 months contract (W/M) at Lesaffre

Marcq-en-Barœul, Hauts-de-France, France -

Full Time

Start Date

Immediate

Expiry Date

22 Mar, 26

Salary

0.0

Posted On

22 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Science, Microbiology, Breadmaking Process, Sourdough, Fermentation, Product Development, Project Management, Communication Skills, Critical Thinking, Creativity, Team Collaboration, Technological Watch, Continuous Improvement, Autonomy, Pragmatism, Positive Mindset

Industry

Food and Beverage Manufacturing

Description

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 11 000 people in more than 50 countries. Lesaffre achieves a turnover of 3 billion euros. 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 BRI director. 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 will be to : 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, performing or coordinating experimental trials, possibly in collaboration 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 Master or engineering degree in Food science/Microbiology or a related field. 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 Fluent in English. Basic French knowledge is a plus. 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. Additional Information Joining Lesaffre, it is : Joining a family business rich in a long history with human-oriented values with a mission: To Nourish and Protect our Planet, Evolving 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. Starting date : March, 2th Activity: Corporate Contract type: Fix term contract

Responsibilities

The scientist will design, set up, and execute assays to study and develop new knowledge and products related to sourdough and ingredients. They will also lead or participate in projects, ensuring bibliographic follow-up and driving the implementation of new tools and methodologies.