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. The mission of the BSN 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:

• 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.