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Lesaffre

Fermentation specialist advancing food and health

R&D Intern - Functional characterization of yeast walls and extracts

Translational Research & Bench BiologyConfirmed live in the last 24 hours
Internship · Winter 2027Marquette-lez-Lille, FranceNo salary listedIn-person

About the Job

Requirements

  • Be in the final year of a Master's degree in biology or immunology, or at an agronomy school, or hold an equivalent Bac+5 qualification.
  • Have initial experience in a research or research and development laboratory.
  • Have good knowledge of cell biology and immunology.
  • A good level of written and spoken English is an advantage.

Responsibilities

  • Conduct a literature review related to the project.
  • Write protocols related to the research.
  • Set up tests using laboratory cell models.
  • Conduct experiments and collect and organize data.
  • Analyze and synthesize experimental results.
  • Provide weekly reports to analyze results and plan upcoming experiments.
  • Write reports on the trials conducted.
  • Present work during team meetings.

Desired Qualifications

  • Experience culturing cell lines.
  • Experience isolating and stimulating blood cells.
  • Experience performing ELISA tests and quantitative polymerase chain reaction (q-PCR).
  • Curiosity, open-mindedness, creativity, organization, rigor, autonomy, communication, teamwork, and proposing ideas respectfully.

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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