Food Technologist

Lesaffre’s presence in Asia Pacific has been established for decades. With Asia Pacific regional headquarter based in Singapore, we aim to serve our customers in this region with better engagement and service. Proximity to our customers is one of our core missions. This ensures Lesaffre is able to work with local bakers to create regional specialties and anticipate trends.

Lesaffre is opening a new position Food Technologist. This position will report to the Baking Center Manager.

LESAFFRE, WORKING TOGETHER TO BETTER NOURISH AND PROTECT THE PLANET.

Your main responsibilities will be to:

• Perform baking trials on yeast products and Ingredients from Lesaffre range. Ensure that tests assigned are performed in a timely manner in accordance with the corporate procedure
• Technical assistance and troubeleshooting on ongoing baking projects

• Collaboration with Laboratory & formulators to support development of new yeasts and ingredients solutions. Involvement on the optimization of their implementation (dosing, presentation)
• To set up baking test protocol/methodology. To improve on recipe and process if necessary.
• To assist in new product development and improvement of existing product.
• To prepare test reports after each test, which could be including pH, TTA, volumetric, texture analysis, shelf life etc.
• Responsible for the housekeeping of the test laboratory.
• To perform ad-hoc duties assigned by the superior.

Required Skills :

• IT savvy, Microsoft Office suite
• Strong communication skills: verbal, written, and interpersonal
• Client service oriented
• Rigor, dexterity, curiosity, self-critical and self-criticism, ability to work in teams on transversal projects, strong sense of confidentiality.
• Language: fluence in English

Qualifications and Experience

• Bachelor’s degree in Food Technology or relevant with exposure to baking or bread making.
• At least 5 years of experience in Food Industry (grain industry preferences) with a laboratory profile.
• Knowledge of laboratory techniques or baking bases to assimilate quickly and / or knowledge of baking processes of the Region
• Knowledge of yeast ingredients and improvers (biochemical actions, baking functionality at region level)