Lead Flavor Research Scientist

Company Overview

Bel is a prominent player in the food industry, specializing in dairy, fruit, and plant-based products. With a strong portfolio of internationally recognized brands such as La Vache qui rit, Kiri, Babybel, and Boursin, Bel achieved a remarkable revenue of 3.6 billion euros in the last fiscal year.

Opportunity

Are you ready to make a significant impact in a company that prioritizes consumer needs and sustainability? Bel is looking for a dynamic and determined individual to contribute to the transformation of an international food group.

Role Overview

We are seeking a Senior Flavor Scientist to spearhead our newly established research department focused on flavor and taste.

Context

As a family-owned business, Bel is dedicated to developing healthier and more sustainable food options. We aim to explore environmentally friendly raw materials for alternative cheese and fruit offerings while enhancing their nutritional quality. Understanding that taste is a crucial factor in consumer preferences, our goal is to identify and promote the organoleptic characteristics of our products to drive innovation.

Ambition

To tackle these challenges, we are forming a research team dedicated to studying the organoleptic properties of our products, including flavors, aromas, and sensory perceptions. Your leadership will be vital in guiding a team and collaborating with strategic partners to create tools that integrate organoleptic factors holistically, paving the way for future advancements.

Main Responsibilities

• Lead a research team focused on flavor science.
• Develop and implement a comprehensive scientific strategy aligned with the group's flavor objectives.
• Manage a portfolio of research projects examining the organoleptic properties of our dairy, plant-based, and fruit-based products.
• Oversee a team of two, including an aromatic biochemistry expert and a technician.
• Establish a network of experts and foster collaborations to support research initiatives.
• Stay updated on scientific literature and contribute expertise to the research innovation community.
• Analyze the key drivers of flavor perception and incorporate them into product design.

Deliverables

• Develop methodologies to capture the organoleptic signatures of key products.
• Contribute to the creation of a database supporting data and AI transformation.
• Utilize tools to identify off-flavors and their root causes.
• Correlate taste perception with texture properties to ensure a consistent organoleptic signature.
• Predict the optimal sensory shelf life of products by linking depreciation with biological and physicochemical processes.

What We Offer

Become part of a company committed to responsible growth, with strong CSR values and iconic brands. You will have the opportunity to lead projects and establish a new research department at Bel, working alongside a passionate multidisciplinary team in a state-of-the-art laboratory environment.

Qualifications

The ideal candidate will hold a PhD with extensive research experience, including at least seven years in the field. A strong understanding of sensory and statistical analysis, flavor determinants, and an interest in data analytics and machine learning is essential. Experience in the food industry is advantageous.

We value curiosity, collaboration, rigor, and effective communication skills, along with proven leadership abilities in managing research teams.