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Lesaffre

Fermentation specialist advancing food and health

Technicienne Recherche et Développement Microbiologie

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

About the Job

Requirements

  • Hold a Bac+2 (BTS/DUT) qualification in biotechnology, microbiology, bio-analysis, or an equivalent field, with 5 to 7 years of experience as an R&D microbiology technician.
  • Have mastery of traditional microbiological analysis techniques and good laboratory practices.
  • Be able to conduct scientific analysis on topics of interest, including improving techniques and developing methods.
  • Demonstrate curiosity, organization, rigor, communication ability, adaptability, teaching skills, and the ability to make proposals.

Responsibilities

  • Support product pre-formulation stages for probiotic yeasts and bacteria, fungi, yeast derivatives, and purified molecules by conducting survival studies and developing new microbiological methods.
  • Contribute microbiology expertise to the team by applying scientific fundamentals related to microbiological characterization and identifying internal and external partners to build a network of experts.
  • Actively participate in the microbiology laboratory’s activities and interact with other platform users.
  • Conduct complex studies to assess the quality and effectiveness of products, either pure or incorporated into food matrices, in compliance with regulations and health and safety rules.

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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