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Lesaffre

Fermentation specialist advancing food and health

Coordinador Técnico Industrial - Rubro Panificación

Implementation & Technical Account ManagementConfirmed live in the last 24 hours
Full-timeBuenos Aires, Argentina

About the Job

Requirements

  • A university qualification as an engineer, biochemical graduate, food graduate, chemist, or equivalent; alternatively, suitability accredited or approved by the Regional Technical Assistance Manager.
  • At least five years of experience in the baking, additives, ingredients, or milling industry; this is mandatory.
  • Good knowledge of baking industry techniques and equipment.
  • Knowledge of additives and/or ingredients in related companies or food industries.
  • Knowledge of Good Manufacturing Practices.
  • Experience in research and development related to industry additives and milling; this is mandatory.
  • Advanced command of English; this is mandatory.
  • Curiosity and analytical ability to implement solutions according to the required level of specialization.
  • Ability to synthesize and understand interlocutors' expectations and constraints, adjust proposals, and translate needs into action plans or product offerings.
  • Professional conduct, openness, responsibility, ability to achieve objectives, and teamwork.
  • Availability to work on-site four days per week in the Palermo area.

Responsibilities

  • Map industrial manufacturers in the Argentine market using a broad market perspective.
  • Provide technical assistance, courses, and demonstrations to key clients, industrial bakeries, and mills, both in the field and at the Baking Center.
  • Plan and conduct baking trials to assess yeast fermentative power and other necessary baking tests, following protocols for launching new products or improving existing products, including additives, premixes, sourdoughs, derivative products, and milling products.
  • Conduct product control tests and benchmarking of company and competitor products to analyze performance in key industrial applications; prepare results reports and internal presentations for the commercial and/or technical department.
  • Prepare and issue reports on personal activities and on operations conducted in the field and/or Baking Center, in the requested frequency and format.
  • Monitor market developments, including products, promotions, and techniques.
  • Identify business opportunities with new clients and key accounts, seeking continuous improvement in their processes and products to strengthen the group's market position.
  • Prepare samples and analyze data using statistical tools, and perform activities related to sensory panel tastings.
  • Build strong relationships with clients' technical decision-makers through visits, receptions at local, regional, or corporate Baking Centers, seminars, technical articles, and other communication tools.
  • Provide technical information to interlocutors, stay informed about current local and regional legislation and group product launches, and maintain knowledge of ingredients and processes through relationships with local equipment manufacturers, schools, and universities.
  • Conduct follow-up visits to retain clients and identify new opportunities.

Desired Qualifications

  • Knowledge of French.

About the Company

Lesaffre

Fermentation specialist advancing food and health

Lesaffre is a global fermentation company with a long history and a turnover of €3.2 billion. It employs about 11,700 people from 100 nationalities and operates on all continents. The company develops and produces fermentation-derived ingredients and solutions for food, health, naturalness, and environmental sustainability, working with customers, partners, and researchers to harness the power of microorganisms. Its products come from fermentation processes that use microorganisms to transform raw materials into ingredients and additives for scale, safety, flavor, nutrition, and sustainability. Compared with competitors, Lesaffre combines global reach, large-scale production, and a deep, century-long expertise in fermentation, along with a strong network across customers, researchers, and regions. The company’s goal is to nourish 9 billion people in a healthy way by 2050 while making the most of the planet’s resources, using fermentation as a key solution to food and health challenges.

Company size
1,001-5,000
Company stage
Not listed
Total funding
Not listed
Headquarters
Marcq-en-Barœul, France
Founded
1853

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