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Lesaffre

Fermentation specialist advancing food and health

Qualification composé agro-alimentaire Intern

Inspection & TestConfirmed live in the last 24 hours
Internship · Winter 2026Marcq-en-Barœul, FranceNo salary listedIn-person

About the Job

Requirements

  • Be in the final year of an agri-food engineering school program or have equivalent university education.
  • Have knowledge of food microbiology, food processes, and hygiene, including HACCP, PRP, or GMP.
  • Know feed and food standards and regulations.
  • Have sensitivity to sensory matters; knowledge of panels is a plus.
  • Demonstrate autonomy, listening skills, and leadership.

Responsibilities

  • Review the scientific literature and regulations, then define relevant criteria for introducing the material at food grade.
  • Study the production and logistics chains and assess the microbiology of the raw material.
  • Set up and carry out food-grade analytical characterization.
  • Organize a plan for analysis of volatile compounds and establish a sensory testing protocol.
  • Define quality specifications and batch-release documentation.
  • Monitor pilot production trials.
  • Work across disciplines and prepare regular reports.
  • Present the end-of-internship work to the teams.

Desired Qualifications

  • Knowledge of sensory panels.

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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