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Core Competencies
Role fitCore Competencies
Use this summary to align your resume positioning with the role.
Demonstrates expertise in baking science and microbial systems, with a strong ability to lead cross-functional projects and translate scientific findings into actionable recommendations. Proficient in experimental design and data analysis, leveraging digital tools to drive technical progress and innovation in the baking industry.
Highest-signal resume keywords
Technical LeadershipExperimental DesignData AnalysisBaking Science ExpertiseDigital Capabilities
ATS Keywords
Tailor your resumeApplicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills
Experimental DesignData AnalysisMicrobial PhysiologyFermentation ProcessesBaking Ingredients KnowledgeCulture DevelopmentStatistical ApproachesScientific RecommendationsTechnical AlignmentBiosolutions Development
Soft Skills
Clear CommunicationMentoringInfluencing DecisionsCollaborationKnowledge Sharing
Tools & Technologies
JUMPBenchlingAI-Enabled Solutions
Certifications & Qualifications
MSc or PhD in Cereal ScienceFood ScienceBiotechnologyBiochemistryMicrobiology
Industry Keywords
Baking ScienceBaking IndustryApplied Food R&DFlour QualityDough SystemsBaked-Product QualityMicrobial CulturesStarter CulturesCulture-Enzyme CombinationsStrategic Innovation Programs
About the role
Key responsibilities & impact- Act as technical lead on strategic baking projects, in close partnership with the commercial lead and project core group.
- Define technical direction, scientific hypotheses, success criteria and priorities across workstreams.
- Build and advance the cultures platform in baking, including culture functionality, fermentation performance and differentiated solutions.
- Translate strategic business opportunities and market needs into focused scientific questions and practical development plans.
- Create technical alignment across scientists, regional application teams, business development and external collaborators.
- Ensure scientific quality, consistent methods and effective knowledge integration across activities conducted in different locations.
- Design robust experiments and application trials using appropriate controls, statistical approaches and reproducible methods.
- Analyze experimental, analytical, sensory and application data to generate recommendations and support technical decisions.
- Develop mechanistic understanding connecting microbial physiology and metabolism with fermentation behavior, dough systems, processing conditions and final product quality.
- Identify opportunities where cultures can create value alone or with enzymes and other biosolutions.
- Communicate technical progress, uncertainties, risks and recommendations to scientific, business and leadership stakeholders.
- Mentor colleagues and strengthen capability through scientific discussion, feedback and knowledge sharing.
- Work with business development, R&D, regional application centers, Technical Service and customers to develop biosolutions for baked goods.
Requirements
What you’ll need- An MSc or PhD in cereal science, food science, biotechnology, biochemistry, microbiology or another relevant scientific field.
- Proven ability to provide technical leadership in complex, cross-functional development projects.
- Demonstrated ability to create alignment, influence decisions and drive technical progress across functions, regions and organizational levels without formal authority.
- A strong record of experimental design, analysis of complex datasets and translation of scientific findings into decisions and recommendations.
- Strong digital capabilities and hands-on experience with tools such as JUMP, Benchling and AI-enabled solutions to design experiments, analyze complex datasets and support scientific decisions.
- The ability to operate under uncertainty, identify relevant risks and establish clear technical priorities and next steps.
- Clear communication skills across scientific, business, customer and leadership audiences.
- Substantial experience in baking science, the baking industry, baking ingredients or applied food R&D, with strong understanding of flour, dough, processing and baked-product quality.
- Strong knowledge of yeast and other microbial systems, including how physiology, metabolism and strain or species variation influence fermentation and functionality in food applications.
- Experience developing or evaluating microbial cultures, starter cultures, fermentation processes or culture-enzyme combinations is an advantage.
- Experience building a new technical platform, capability or scientific area is an advantage.
- Experience with strategic innovation programs and collaboration with regional application centers or industrial bakeries is an advantage.
Benefits
Comp & perks- Inclusive recruitment process and equal opportunity for all applicants
- No cover letter or photo required; applicants should include motivation in their CV