senior Flavor Scientist Leader

TN France; Vendôme; Hybride; EUR 50 000 - 90 000; Plein temps

Résumé du poste

An innovative company is seeking a senior flavor scientist to lead a new research department focused on flavor and taste. This role involves managing a team and developing strategies to enhance organoleptic properties in food products. You'll have the opportunity to work in state-of-the-art laboratories, collaborating with a passionate team dedicated to transforming the future of food. With a hybrid working model, this position offers a unique chance to initiate and lead impactful projects while contributing to a positive growth model and strong CSR commitments.

Prestations

State-of-the-art laboratories

Hybrid working model

Friendly work environment

Opportunity to lead projects

Qualifications

• PhD with significant research experience and at least 7 years in flavor science.
• Knowledge of sensory and statistical analysis, and flavor determinants.

Responsabilités

• Lead a research team on flavor sciences and manage projects.
• Develop tools to capture organoleptic signatures of products.

Connaissances

Sensory Analysis

Statistical Analysis

Leadership

Data Analytics

Machine Learning

Formation

PhD in Flavor Science or related field

Description du poste

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#IWorkForAllForGood

We are recruiting a senior flavor scientist to lead our new research department on flavor and taste.

CONTEXT

Bel is a family-owned business committed to developing healthier, more sustainable food. We aim to explore environmentally virtuous raw materials to develop alternative cheese offerings and fruit-based products, maintaining or improving their nutritional quality and naturalness. Consumer acceptance is largely driven by organoleptic aspects, with taste perception and pleasure being crucial in food experience. Identifying and promoting the organoleptic signatures of finished products is key to innovation success.

AMBITION

We are establishing a research structure focused on the organoleptic properties of our products (flavors, odors, aromas, perceptions). Our goal is to understand the factors influencing organoleptic performance and incorporate them into product design via formulation or fermentation, addressing consumer preferences. You will lead a team and strategic partners to develop tools for a data-driven approach that holistically integrates all organoleptic factors and anticipates future developments through a digital human twin.

We are recruiting a senior scientist to manage projects and lead a team of 2. The position is based in Vendôme (41) and reports directly to the Research and Application Director of the BEL group.

MAIN MISSIONS

• Lead a research team on flavor sciences.
• Develop and implement the scientific strategy aligned with flavor challenges.
• Manage research projects on organoleptic properties for dairy, plant-based, and fruit-based products.
• Supervise a team of 2: an aromatic biochemistry expert and a technician.
• Build an ecosystem of experts and foster collaborations and strategic partnerships.
• Monitor scientific literature and contribute expertise to the research community.
• Identify main drivers of flavor perception and their design levers within our food matrix.

DELIVERABLES

• Develop tools and methods to capture the organoleptic signature of key products.
• Contribute to building a database supporting data and AI transformation.
• Use the toolkit to identify off-tastes or taste depreciation causes.
• Relate taste perception to texture properties to ensure specific organoleptic signatures.
• Correlate depreciation with biological and physicochemical processes to predict shelf life.

WHAT’S IN IT FOR YOU

• Join a company with a positive, responsible growth model and strong CSR commitments.
• Opportunity to grow, initiate, and lead projects, and create a new research department.
• Work with a passionate multidisciplinary team transforming the future of food.
• State-of-the-art laboratories and pilot facilities.
• Hybrid working model and a friendly work environment.

BACKGROUND

• PhD with significant research experience and at least 7 years in this scientific field.
• Knowledge of sensory and statistical analysis.
• Experience with flavor determinants (sapids, aroma, trigeminal system).
• Interest in data analytics and machine learning.
• Food industry experience is a plus.
• Rigor, structure, pedagogy, and communication skills.
• Leadership experience in research team management and strategic vision.