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Lesaffre

Fermentation specialist advancing food and health

Technicien contrôle qualité microbiologie

Inspection & TestConfirmed live in the last 24 hours
Full-timeMarcq-en-Barœul, FranceNo salary listed

About the Job

Requirements

  • A two-year higher-education qualification in microbiology or biological engineering, specialized in the food industry or pharmacy.
  • At least one prior professional experience in an industrial microbiology laboratory in the food industry.
  • Good command of microbiological analysis methods, including contaminant detection and analysis of beneficial flora through microorganism enumeration and identification.
  • Knowledge of molecular biology.
  • Ability to interpret results and write summaries.
  • Proficiency in English, both written and spoken, and office software.

Responsibilities

  • Conduct microbiological quality-control analyses on the Group's and competitors' various matrices.
  • Organize weekly work according to priorities set by the laboratory team manager.
  • Register samples in laboratory databases.
  • Perform analyses and interpret results.
  • Contribute to laboratory maintenance and development by managing metrology and equipment maintenance, laboratory consumables and waste, and updating analytical methods through associated analyses, result interpretation, and report writing.
  • Train and support laboratory staff from the Group's subsidiary quality-control laboratories, including laboratory managers and technicians, as well as interns.
  • Coordinate with different Group laboratories and, when necessary, travel to those laboratories.

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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