International Flavors & Fragrances

Période souhaitée :
Permanent, full time contract

Description succincte de l’activité de l’entreprise :
We apply science and creativity for a better world.
With the beauty of art and the precision of science, we are an international collective of thinkers who partner with customers to bring scents, tastes, experiences, ingredients and solutions for products the world craves.
As a global leader in food, beverage, health, biosciences and sensorial experiences, we do a lot and continually innovate to do it better.
For more than 130 years we’ve been focused on finding the most innovative solutions to help bring “better for you” products to market. While we have grown over the years, we remain agile in our approach and put our customers’ needs at the forefront of our thinking.
We offer end-to-end service that few can deliver on. Our unparalleled product portfolio is the most robust in the industry and we have leadership positions across key taste, texture, scent, nutrition, enzymes, cultures, soy proteins and probiotics categories.

Description du projet d’apprentissage ou du contrat de qualification ou du stage (secteur, missions, postes visés) :
About IFF

IFF is growing and we are looking for a dedicated and passionate individual to join our Starter Culture Development team!

The Starter Culture Development group is part of the R&D Department of its Cultures, Food Enzymes and Food Protection Division. The group is strongly involved in starter culture development and is responsible for selecting strains of microorganisms to be used in the design of starter cultures for dairy and other fermentation industries. It is specialized in the microbiology of Lactic Acid Bacteria with expertise in strain functionality evaluation, strain association and starter design for the fermentation of various food matrixes.

The group, which is based in France (86), is seeking a Scientist in Starter Culture Development

The Role

As a scientist In the Starter Culture Development group, you will be part of the Fresh Fermented Center of Expertise. You will be responsible for supervising the activities linked to starter cultures for yogurt and fermented milks and will have 3 to 4 technicians to work with. Besides ensuring organization of work in the lab, you are expected to be the technical leader of our starter development projects in the yoghurt and fermented milk area, to answer our market needs.

That activity will be conducted with direct help of expert scientists from different areas.

Pro-activity, organization and ability to work as a team and to coordinate work of multiple skill teams are mandatory.

Beyond being responsible of new starter culture development, the ideal candidate will also show curiosity and passion to:

Work on innovative ideas with our colleagues from Strain development
Support our plants and Process R&D colleagues with regards to fermented milks starters
Be the main partner of our fresh fermented application team
Work in close collaboration with our business partner in the area.

Role Responsibilities

Be the technical leader of our starter culture development projects as well as our technical expert in the fermented milks area
Organize the work of the CoE Fresh Fermented by prioritizing the work of technicians and ensuring the accuracy of results obtained and presented by the team
Work in close collaboration with our Process R&D colleagues for scaling-up of our candidate strains and with our Application colleagues for the validation of our solutions
Interact with internal and external cross-functional scientific teams
Read and apply relevant scientific literature
Present research and development activities at internal and external meetings
Support the intellectual property team in the field of fermented milks

The Scientist will report to the Starter Culture Development manager

Role Requirements

Ph. D or MSc degree in Microbiology, biotechnology, food science (preferably in dairy applications) or related fields with practical experience acquired in industry or academy
Experience in microbiology is a must
The preferred candidate will have knowledge of industrial microbiology, microbial fermentation or dairy science
The preferred candidate will be knowledgeable in the yogurt and fresh fermented market
You are proficient at coordinating work of different teams within a project.
You are proficient with computerized lab environment (electronic lab notebook, scientific databases, data visualization/statistics tools etc.)
Your open-minded personality and ability to evolve in a multidisciplinary and multinational environment
Self-organizing, independent way of working and attention to details
Brilliant collaborative skills and flexibility to work in different project or laboratory teams
Your ability to analyze, interpret and present data in a clear manner.
Self-motivated, proactive, responsible, result-oriented and an excellent team player
Fluency in English (written and spoken). The preferred candidate will also have some degree of fluency in French

Pour postuler, envoyez votre CV et votre lettre de motivation par e-mail à