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Lesaffre

Fermentation specialist advancing food and health

Microbiology & Genetics Lab Technician

Bioprocess & BiomanufacturingPosted on Nov 12
Full-timeDesio, Italy

About the Job

Requirements

  • A diploma or bachelor's degree in microbiology, biotechnology, biology, biological sciences, or a related scientific discipline.
  • Previous laboratory experience in microbiology, biotechnology, or a related field.
  • Experience with bacterial and/or yeast cultures.
  • Good knowledge of basic microbiological techniques and aseptic practices.
  • Familiarity with microbial cultivation, plating, and enumeration techniques.
  • Ability to prepare media, buffers, and laboratory solutions.
  • Basic knowledge of microbial growth and fermentation principles.
  • Familiarity with laboratory equipment and good laboratory practices.
  • Basic computer skills and ability to manage experimental data and laboratory documentation.
  • Ability to follow experimental protocols and procedures.
  • Commitment to laboratory safety, quality, and data integrity.

Responsibilities

  • Perform microbiological analyses using standard techniques, including plating, enumeration, isolation, and purity assessment.
  • Conduct small-scale fermentation of microbial strains.
  • Conduct stability studies of probiotic strains.
  • Monitor experimental parameters and collect samples according to defined protocols.
  • Operate and perform routine maintenance of laboratory equipment.
  • Prepare culture media, solutions, reagents, and laboratory materials as required.
  • Monitor and replenish stocks of media, reagents, and consumables in a timely manner.
  • Maintain laboratory areas and equipment in clean and functional condition.
  • Ensure proper management, labeling, storage, and disposal of biological materials, reagents, and laboratory waste.
  • Adhere to laboratory safety protocols and contribute to a safe working environment.
  • Collaborate with researchers, scientists, and cross-functional R&D teams.

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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