Bakery Engineer / R&D Technologist M/W/X

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 contribute to innovative savory flavor solutions shaping the future of food.
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.