Job at a glance
Bakery Technologist – Next‑Generation Bakery Products Our client, a global biotechnology leader in yeast and fermentation solutions, is expanding its European Innovation Center and looking for a Bakery R&D Technologist to join the team in Belgium. Known for pioneering work in yeast and yeast‑based proteins, this organization supports professional growth through international project exposure, close collaboration with global R&D hubs, and clear development paths from technical specialist to customer‑facing expert.
You will work at the cutting edge of sustainable bakery innovation, seeing your concepts move from lab bench to industrial ovens across the European market. Benefits Drive innovation at the forefront of yeast and bakery applications, creating sustainable, next‑generation products for breads, Viennoiseries and other fermented goods. Enjoy international exposure through collaboration with global R&D teams, customer visits across Europe, participation in trade fairs, and regular knowledge exchange with headquarters in China.
Grow your career in a visible, business‑driven role within a multinational biotech company operating production sites in 13 cities and serving customers in over 160 countries. Role Responsibilities Lead end‑to‑end development of bakery applications for the European market: design formulations, run lab and pilot‑scale trials, perform real‑world baking tests, and optimize products based on performance and customer feedback.
Translate yeast and yeast protein innovation into practical bakery solutions: conduct baking experiments, evaluate dough and finished products, and provide customized technical support and troubleshooting for key bakery accounts. Act as a technical ambassador for the company’s bakery portfolio in Europe: deliver hands‑on baking demonstrations and trainings, support commercial teams in customer projects, and contribute to trade fairs and technical seminars.
Requirements Bachelor’s degree in Food Science, Food Technology, Baking/Milling Technology, or a related field, with at least 5 years’ experience in bakery product development-ideally in premix, bread manufacturing, or the yeast industry-allowing you to have immediate impact on complex customer projects. Strong technical foundation in bakery science, including ingredient functionality, dough rheology and flour quality assessment, plus proven ability to design and execute baking experiments, interpret data, and solve formulation challenges independently in a lab or application bakery.
Excellent communication and presentation skills in English, enabling you to confidently run customer‑facing demonstrations and trainings; additional proficiency in French or Dutch and a business‑oriented mindset will help you turn technical insights into high‑value, customer‑centric solutions in cross‑functional teams.