Scientist in sourdough and ingredients 6 months contract (WM)

Lesaffre; Marcq-en-Barœul; Sur place; EUR 40 000 - 60 000; Plein temps

Résumé du poste

A food science leader in Marcq-en-Barœul is seeking a scientist specialized in sourdough and functional ingredients. You'll lead innovative projects in breadmaking, focusing on developing new processes and products. Candidates should have a Master's degree in Food Science or related fields, expertise in breadmaking, and project management skills. The role is on-site and offers the opportunity to work in a diverse and dynamic environment.

Prestations

Enriching work environment

Commitment to diversity

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 skills.
• Fluent in English; basic French knowledge is a plus.
• Autonomous, pragmatic, and with critical thinking attitude.
• Ability to work in a multidisciplinary and multinational organization.
• Good communication skills and adaptability.
• Creative and positive state of mind.

Responsabilités

• Design, set up, and execute assays for sourdough and ingredient portfolio.
• Lead or participate in projects coordinating experimental trials.
• Conduct bibliographic follow-up and technological watch.
• Implement new tools and methodologies for continuous improvement.

Description du poste

Overview

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.

Responsibilities

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

Remote Work : No

Employment Type : Full-time

Key Skills

Laboratory Experience,Immunoassays,Machine Learning,Biochemistry,Assays,Research Experience,Spectroscopy,Research & Development,cGMP,Cell Culture,Molecular Biology,Data Analysis Skills

Experience : years

Vacancy : 1