These Cifre

**Company Description**
A key global player in fermentation for more than a century, Lesaffre, with a 2,7 billion euro turnover, and established on all continents, counts 11,000 employees and more than 96 nationalities. On the strength of this experience and diversity, we work with customers, partners and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms.

To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge.

**Lesaffre - Working together to better nourish and protect the planet.**
**Job Description** Investigating the potential of different baking technologies to better understand and modulate yeast performance and metabolism towards bread quality optimization.**

**Context**:
Bread volume is a crucial quality aspect in industrial baking. Yeast activity contributes largely to dough expansion during fermentation and bread volume in baking. At baking phase, different techniques such as conventional, steam, microwave, ohmic, etc. can be used to obtain the final product. However, the yeast performance and metabolism during baking with these baking techniques has been scarcely studied.

**Mission**:

- As part of the Lesaffre Team, you will contribute to improve the knowledge in yeast metabolism and quality determinants of bread to develop new solutions and technologies for next generation baking._

**The objective of the thesis is to generate knowledge on the behavior of yeast in baking phase under different process technologies and conditions to improve its performance and optimize process & product toward a more sustainable baking.**

This thesis will focus on the following research questions:

- How diverse baking technologies and their settings would impact yeast and matrix behavior during the oven spring?
- In what extent and in which way yeast & matrix properties, developed during the initial step of baking, would affect the quality parameters of the final baked product?
- Which strategies could be proposed to optimize process and product performances (texture, oven spring, energy consumption, etc.) using the knowledge on yeast behavior in baking phase?

**Research Environment**:

- Lesaffre Institute of Science & Technology (LIST)
- ONIRIS - UMR GEPEA et UMR SECALIM

**Industriel / Industrial**: Lesaffre International (Lille area, France).

**Equipe / Team**: Baking Science & Nutrition.
- He/she has to master project management methods and be able to organize his/her work autonomously with proper reporting and following up, while being able to work in a collaborative manner with industrial, academic, research and technical staff.

**Additional Information** What can Lesaffre offer you**:

- We are a successful family-owned company with long-standing history where people truly matter.
- We promote a sense of fulfilment with a genuine mission: nourish and protect the planet.
- An opportunity to work in a real international environment.

**All our jobs are open to people with disabilities.