Scientist in sourdough and ingredients (W/M) - 12 months CDD
Core
Design, set-up and execute assays to study and develop new knowledge, processes and products for the sourdoughs and ingredients portfolio.
Role type
Scientist in sourdough and functional ingredients
Builds
New sourdough and ingredient products for the baking industry
Domain
Food science / Microbiology / Breadmaking
Required skills
Food science expertise, Breadmaking process knowledge, Sourdough microbiology and fermentation, Product development (lab to industrial), Project management, ELN/LIMS software
Preferred skills
Basic French language
Technologies
ELN, LIMS
Responsibilities
Design and execute scientific assays, Coordinate experimental trials with technicians, Conduct bibliographic follow-up and technological watch, Drive implementation of new tools and methodologies