As the Head of Sourdough & Ingredients, you will be part of the Lesaffre Institute of Science and Technology (LIST), specifically, a member of the Baking Science and Nutrition (BSN) Center of Excellence, reporting to the Director of BSN.

Your missions:

• Manage and mentor a team of research scientists in sourdough and ingredients focused on new competences and product development, fostering a collaborative and innovative work environment.
• Define, develop and implement the scientific direction and strategy for our sourdough and ingredients research for baking applications.
• Identify new research opportunities and partnerships to expand the department's capabilities and impact.
• Represent the department externally, building relationships with industry, academia, and other key stakeholders.
• Ensure research projects are executed efficiently and effectively to meet Lesaffre R&D strategy.
• Contribute to the overall leadership and direction of the research department and collaborate with all R&D and marketing departments, centrally and with the different regions worldwide.

• Advanced degree (PhD preferred) in food science, microbiology, or a related field.
• Minimum 10 years of experience in sourdough and/or ingredients research for baking applications, with a proven track record of leading successful research programs.
• Fluency in English and ability to work in a multinational environment.
• Demonstrated expertise in managing and motivating cross-functional research teams.
• Excellent communication and interpersonal skills, with the ability to effectively collaborate with diverse stakeholders.
• Strong strategic thinking and problem-solving abilities, with a focus on driving innovation.