Scientist in sourdough and ingredients – 6 months contract (W/M)

As a scientist specialised in sourdough and functional ingredients for baking, you will be part of the Lesaffre Institute of Science and Technology (LIST), specifically, a member of the Breadmaking Research and Innovation (BRI) Center of Excellence, reporting to the BRI director. The mission of the BRI 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 will be to :

• Design, set-up and execute assays to study and develop new knowledge, processes and products, for the sourdoughs and ingredients portfolio.
• Take part in projects as a scientific leader or team member, performing or coordinating experimental trials, possibly in collaboration with a technician from the BRI 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.