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Lesaffre

Fermentation specialist advancing food and health

Project Engineer - VIE Contract

Project ManagementConfirmed live in the last 24 hours
ContractAmasya, Amasya District/Amasya, TürkiyeNo salary listed

About the Job

Requirements

  • Graduated from an engineering school, Arts & Métiers, or equivalent.
  • Some initial experience in a design office, project management, or industrial site supervision.
  • Solid knowledge of industrial plants and equipment; experience in the food and drink sector is advantageous.
  • Fluency in English is essential.
  • Fluency in Turkish is a plus.
  • Eligibility is limited to people aged 18–28 who are citizens of an EU or EEA country and have never completed a V.I.E.

Responsibilities

  • Provide on-site operational support to the Engineering Project Manager during implementation of the AMASIS project in Turkey.
  • Produce technical documents, including technical specifications and terms of reference.
  • Check that suppliers’ tenders comply technically with terms of reference or specifications.
  • Review plans and documents issued by subcontractors and verify their compliance with process flow diagrams and piping and instrumentation diagrams.
  • Monitor contractors on site across technical, equipment, personnel, health and safety, and scheduling aspects, in accordance with specifications for quality, costs, and deadlines.
  • Analyse deviations and report findings.
  • Attend handover procedures for works and equipment.
  • Participate in commissioning installations alongside suppliers and production teams.
  • Update the project’s technical file, including supplier documentation and as-built plans.

Desired Qualifications

  • Experience in the food and drink sector.
  • Fluency in Turkish.

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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