As a scientist specialised in sourdough and functional ingredients for baking, you will be part of the Lesaffre R&D Team : Lesaffre Institute of Science and Technology (LIST) ; specifically, a member of the Baking Science and Nutrition (BSN) Center of Excellence, reporting to the Head of sourdough and ingredients Team. 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:

• Design, set-up and execute assays to study and develop new knowledge, processes and products, for the sourdoughs and ingredients portfolio.
• Lead innovation projects as project manager and participate in upstream reflection for the definition and maturation of new research projects.
• Take part in projects as a scientific leader or team member, performing or coordinating experimental trials, possibly in collaboration with a technician from the BSN 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.
• Communicate and collaborate with stakeholders involved in sourdough and ingredients development within R&D (LIST), M4B (marketing for baking), Lesaffre Operations and subsidiaries in regions.
• Provide scientific support locally and globally to product launch (quality, production, sales, marketing, ect…).
• Coordinate requests from subsidiaries for technical assistance in development, quality and production.

Education and Experience:

You hold a master, an engineering degree or a PhD in Food science/Microbiology or a related field. You have at least 2 years of experience in the agri-food industry or academic sector in the field of competence.

Technical skills:

Research and development experience in sourdough or and/or functional ingredients study and development for breadmaking applications:

• Expertise in sourdough consortia cultivation, understanding and study of sourdough metabolism (aroma, organic acid, enzymes, etc.).
• Expertise in functional’s ingredient mechanism of action in bread matrix.
• Expertise in sourdough production processes and impact of process parameters on sourdough (from lab to industrial).
• Knowledge on the impact of sourdough and functional ingredients on bread’s flavour, texture, preservation and on baking process.
• Project management, especially experience in managing research projects.
• Basic knowledge of food regulations (FDA, EFSA, ..).
• Fluent in English. Basic French knowledge is a plus.

Behavioural skills:

• Ability to work in a multidisciplinary and multinational matrix organization working in project mode.
• Creative and positive state of mind.
• Sense of management and relationships, team spirited.
• Autonomous, pragmatic, pro-active and with a critical thinking attitude.
• Good communication skills, synthetic, able to adapt and convey messages.
• Open to change and supporter of continuous improvement.