Bakery Engineer / R&D Technologist
Louvain\-la\-Neuve, Belgium
Bachelor degree
1 person
Job Description
Angel Yeast \| Angel Yeast European Innovation Center
Type: Full\-time, on\-site
Experience: 5\+ years of industry experience in bakery application development or related fields
Key Responsibilities
- Develop and optimize bakery applications using Angel Yeast's yeast\-based ingredients, including yeast, yeast extracts, yeast proteins and other baking ingredients
- Design and execute robust, practical baking tests that meet customer requirements and reflect European market trends.
- Lead formulation development and iterative prototyping for bakery products, including breads, Viennoiseries, and other fermented goods.
- Provide technical support and customized solutions to key accounts and bakery customers across Europe.
- Conduct baking demonstrations at customer sites, the in\-house application lab, and professional trade fairs (individual and group sessions).
- Translate customer briefs and market requirements into scalable product formulations and technical solutions.
- Collaborate cross\-functionally with sales, marketing, and headquater R\&D teams to support business\-driven product development.
- Monitor competitor products, emerging ingredients, and bakery technology trends to guide formulation decisions.
- Ensure compliance with regulatory, quality, and internal R\&D standards.
- Degree in Food Science, Food Technology, Baking/Milling Technology, or a related discipline; professional training or work as a baker is a strong plus.
- At least 5 years of industry experience in bakery product development, preferably in premix/bread manufacturers or major yeast industry players.
- In\-depth knowledge of bakery ingredient functionality, dough rheology, and flour quality assessment. Ability to design experiments, interpret technical data, and troubleshoot formulation issues.
- Strong hands\-on mentality with ability to work independently in a lab environment.
- Business\-oriented mindset with ability to translate technical work into customer value. Good communication skills and ability to work in cross\-functional and customer\-facing environments.
- Strong communication and presentation skills in English, with ability to deliver effective customer\-facing demonstrations and training. Proficiency in English for global collaboration (written and spoken); French or Dutch is a plus.
- Willingness to travel for customer visits, trade shows in Europe, and knowledge exchange in headquarter China.
- Opportunity to work at the forefront of yeast protein innovation and contribute to sustainable food solutions.
- Exposure to global R\&D projects and collaboration with multidisciplinary teams across different regions.
- Professional development and career growth opportunities within a global biotechnology company.
- Competitive compensation and benefits package.
Application – Bakery Engineer / R\&D Technologist – \[Your Name]
Angel Yeast, founded in 1986, is a global leader in yeast and biotechnology solutions for the food \& beverage, nutrition, and biotechnology industries. With production bases in 13 cities worldwide, Angel serves customers in more than 160 countries and regions. For more information about Angel Yeast, please visit: *https://en.angelyeast.com/*
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