Company Description

As a global key player in yeasts and fermentation, Lesaffre designs, manufactures and markets innovative solutions for Baking, Food taste & pleasure, Health care and Biotechnology.

Family group born in northern France in 1853, now a multi-national and a multicultural company, Lesaffre is committed to working with confidence to better nourish and protect the planet.

In close collaboration with its clients and partners, Lesaffre employs 11 000 people in more than 50 countries.

Lesaffre achieves a turnover of 3 billion euros.

Job Description

As our Head of Cereals & Nutrition, you will be part of the Lesaffre Institute of Science and Technology (LIST), specifically, a member of the Baking Science and Nutrition (BSN) Center of Excellence, reporting to the BSN Director. The mission of the BSN team is to pioneer and master all aspects of breadmaking - from milling and raw materials, to baking processes and nutritional enhancement - to meet the scientific challenges of our global markets.

Your missions:

• Manage and mentor a team of research scientists in cereals and nutrition focused on new competences and product development, fostering a collaborative and innovative work environment.
• Define, develop and implement the scientific direction and strategy for our research on cereals and nutrition for baking applications.
• Lead innovation projects as project manager and participate in upstream reflection for the definition and maturation of new research projects.
• Identify new research opportunities and partnerships to expand the department's capabilities and impact.
• Represent the department externally, building relationships with industry, academia, and other key stakeholders.
• Ensure research projects are executed efficiently and effectively to meet Lesaffre R&D strategy.
• Contribute to the overall leadership and direction of the research department and collaborate with all R&D and marketing departments, centrally and with the different regions worldwide.

You have :

• An advanced degree (PhD preferred) in human nutrition, food science, cereals and grains, or a related field.
• A minimum 10 years of experience in nutrition research, ideally for baking applications, with a proven track record of leading successful research programs.
• Fluency in English and ability to work in a multinational environment.
• A demonstrated expertise in managing and motivating cross-functional research teams.
• An Excellent communication and interpersonal skills, with the ability to effectively collaborate with diverse stakeholders.
• A Strong strategic thinking and problem-solving abilities, with a focus on driving innovation.

Additional Information

What can Lesaffre offer you :

• Join a family business rich in a long history with human-oriented values with a mission: To Nourish and Protect our Planet, 
• Evolve in an enriching work environment and a multicultural context.

At Lesaffre, diversity is a strength that enriches our culture and our teams. We are committed to offering you a work environment where you can thrive, regardless of your background, gender, age or abilities. We encourage all applications, as we believe that diverse perspectives strengthen our ability to innovate and meet the challenges of tomorrow.