Scientist in sourdough and ingredients – 6 months contract (W/M)

Lesaffre Iberica SA; France; Sur place; EUR 55 000 - 85 000; Plein temps

Résumé du poste

A leading research institute in baking is seeking a scientist specialized in sourdough and functional ingredients. In this role, you will be responsible for designing and executing assays to develop new knowledge and products. You will lead or participate in projects while ensuring bibliographic follow-up and implementing innovative tools and methodologies. This position offers an opportunity to contribute to research that impacts global markets in breadmaking.

Qualifications

• Specialisation in sourdough and functional ingredients for baking.
• Experience in designing and executing scientific assays.
• Ability to lead projects and coordinate experimental trials.

Responsabilités

• Design and execute assays to develop knowledge and products.
• Act as a scientific leader or team member in projects.
• Conduct bibliographic follow-up and technological watch.
• Implement new tools, technologies, and methodologies for improvement.

Connaissances

Sourdough science

Breadmaking research

Experimental design

Description du poste

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.