Head of Sustainable Breadmaking (W/M)

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology.

Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet.
In close collaboration with its clients and partners, Lesaffre employs 11 000 people in more than 50 countries.

Lesaffre achieves a turnover of 3 billion euros.

As the Head of Sustainable Breadmaking, 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 processes and nutritional enhancement - to meet the scientific challenges of our global markets.

Key reponsabilities:

• Define, develop and implement the scientific direction and strategy for our research on sustainability for baking applications, respecting the 3 principles of sustainable development.
• Manage and mentor a team of research scientists on new competences and product development, fostering a collaborative and innovative work environment.
• Lead innovation projects as project manager and participate in upstream reflection for the definition and maturation of new research projects.
• 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. 

You have :

• An advanced degree (Master’s or PhD) in food science, human nutrition, cereals and grains, sustainability, or a related field.
• A minimum 10 years of experience in the food industry, with a proven track record of leading successful research programs.
• An excellent technical knowledge of breadmaking processes, ingredients, and technologies, with the ability to identify and evaluate sustainable alternatives.
• A fluency in English and ability to work in a multinational environment.
• A demonstrated expertise in managing and motivating cross-functional research teams.
• An excellent communication and interpersonal skills, with the ability to effectively collaborate with diverse stakeholders.
• A strong strategic thinking and problem-solving abilities, with a focus on driving innovation.
• A strong interest for sustainability and a deep understanding of the environmental challenges facing the food industry.

What can Lesaffre offer you:

• We are a successful family-owned company with long-standing history where people truly matter.
• We promote a sense of fulfilment with a genuine mission: nourish and protect the planet.
• You will experience intellectual challenges within a multi-expertise network.

At Lesaffre, diversity is a strength that enriches our culture and our teams. We are committed to offering you a work environment where you can thrive, regardless of your background, gender, age or abilities. We encourage all applications, as we believe that diverse perspectives strengthen our ability to innovate and meet the challenges of tomorrow.