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Lesaffre

Fermentation specialist advancing food and health

Industrial Technical Coordinator - Baking Industry

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

About the Job

Requirements

  • A university degree as an engineer, biochemist, food specialist, or chemist, or equivalent suitability accredited or approved by the Regional Technical Assistance Manager.
  • At least 5 years of experience in the bakery, additives and/or ingredients, or milling industry.
  • Good knowledge of bakery-industry techniques and equipment.
  • Knowledge of additives and/or ingredients in related companies and/or food industries.
  • Knowledge of Good Manufacturing Practices.
  • Experience in research and development related to industrial additives and milling.
  • Advanced English proficiency is required.
  • Curiosity and analytical ability to implement solutions appropriate to the required level of specialization.
  • Ability to synthesize information, identify and understand interlocutors’ expectations and constraints, adapt proposals, and translate needs into action plans or product offers.

Responsibilities

  • Map existing industrial manufacturers in the Argentine market using a broad understanding of the market.
  • 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 tests, including testing yeast fermentation power and other baking tests, using a protocol for launching new products and/or improving existing products, additives, premixes, sourdoughs, derivatives, 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 presentations for the commercial and/or technical department.
  • Prepare and submit reports on activities and operations conducted in the field and/or at the Baking Center, as requested by superiors.
  • 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, analyze data using statistical tools, and perform activities related to sensory-panel tastings.
  • Build strong relationships with clients’ technical decision-makers through visits, local, regional, or corporate Baking Center receptions, seminars, technical articles, and other communication tools.
  • Provide technical information to interlocutors; stay informed about local and regional legislation and group product launches; and maintain technical knowledge of ingredients and processes through relationships with local equipment manufacturers, schools, and universities.
  • Conduct follow-up visits to build client loyalty and identify new opportunities.

Desired Qualifications

  • French language proficiency is desirable.

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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