Sourdough & Breadmaking Scientist – R&D Leader

Lesaffre; Marcq-en-Barœul; On-site; EUR 52,000 - 76,000; Full time

Job summary

Lesaffre, a global leader in yeasts and fermentation, offers a Scientist position within the LIST Breadmaking Research and Innovation Center. You will design assays, lead projects, and monitor scientific developments to advance breadmaking knowledge for global markets.

The role requires a Master/Engineering in Food Science or Microbiology with 5+ years in R&D, strong sourdough know-how, and English fluency; French basics are a plus. Long-term collaboration in a multinational matrix is expected.

Qualifications

• Master or engineering degree in Food science, Microbiology, or related field.
• At least 5 years of R&D experience in the food industry.
• Strong knowledge of sourdough biology and breadmaking ingredients.
• Experience moving from lab scale to industrial production.

Responsibilities

• Design, set up, and run assays for sourdough and ingredients portfolio.
• Lead or collaborate on projects, coordinating trials with technicians.
• Monitor literature and technological trends to guide innovation.
• Drive new tools and methodologies to sustain scientific leadership.

Skills

Breadmaking expertise

Sourdough knowledge

Product development

Project management

English fluency

Communication skills

Education

Master or Engineering in Food Science / Microbiology

Tools

ELN/LIMS

Job description

Lesaffre, a global leader in yeasts and fermentation, offers a Scientist position within the LIST Breadmaking Research and Innovation Center. You will design assays, lead projects, and monitor scientific developments to advance breadmaking knowledge for global markets.

The role requires a Master/Engineering in Food Science or Microbiology with 5+ years in R&D, strong sourdough know-how, and English fluency; French basics are a plus. Long-term collaboration in a multinational matrix is expected.