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Bakery Engineer / R&D Technologist

AngelYeast
Louvain-la-Neuve

Soumettre votre candidature

Détails de l'emploi

Temps plein

Qualifications

Français
Développement d'applications
Compétences en communication

Description complète du poste

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.

Qualifications & Skills

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.

What We Offer

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.

If you are ready and interested, please send your CV and Cover Letter to [email protected] with the subject line:

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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