Hellowork a estimé le salaire pour cette offre
Cette estimation de salaire pour le poste de Scientist In Sourdough And Ingredients - 6 Months Contract W - M H/F à Marcq-en-Barœul est calculée grâce à des offres similaires et aux données de l’INSEE.
Cette fourchette est variable selon expérience.
Salaire brut min
36 200 € / an 3 017 € / mois 19,89 € / heureSalaire brut estimé
43 800 € / an 3 650 € / mois 24,07 € / heureSalaire brut max
48 900 € / an 4 075 € / mois 26,87 € / heureCette information vous semble-t-elle utile ?
Merci pour votre retour !
Scientist In Sourdough And Ingredients - 6 Months Contract W - M H/F Lesaffre
- Marcq-en-Barœul - 59
- CDI
- Bac +5
- Industrie Agro-alimentaire
Les missions du poste
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.
- Master or engineering degree in Food science/Microbiology or a related field.
- Expertise in food science, particularly breadmaking process and ingredients
- Knowledge on sourdough: microbiology, metabolism, fermentation parameters
- Product development: from lab scale to industrial
- Project management
- Fluent in English. Basic French knowledge is a plus.
- Autonomous, pragmatic, pro-active and with a critical thinking attitude.
- Ability to work in a multidisciplinary and multinational matrix organization working in project mode.
- Good communication skills, synthetic, able to adapt and convey messages.
- Creative and positive state of mind.
As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions forBaking, 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 toworking with confidence to better nourish and protect the planet.
In close collaboration with its clients and partners, Lesaffre employs11 000 peoplein more than50 countries.
Lesaffre achieves a turnover of 3 billion euros.
La carte
137 Rue Gabriel Péri
59700 Marcq-en-Barœul
Publiée le 22/12/2025 - Réf : REF4783V
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Scientist In Sourdough And Ingredients - 6 Months Contract W - M H/F
- Marcq-en-Barœul - 59
- CDI
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