Scientist in sourdough and ingredients (W/M) – 12 months CDD
- Location
- Marcq-en-Barœul, France
- Work mode
- On-site
- Type
- Full-time
- Seniority
- Mid-level
- Salary
- Not stated
- Posted
- 9 Nov 2026
Verified open 10 Nov 2026 · Source: Company careers page
About the role
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 Head of Sourdough and Ingredients. 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 :
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, coordinating experimental trials 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.