Lead the entire product lifecycle, from innovation to industrialization, for the Egg Products, Plant-Based Creams, Cheese Preparations, and Sauces/Condiments ranges. You will ensure technical excellence, innovation, profitability, and compliance of developments, by managing projects from concept to production.

Responsibilities and Missions:

1. Strategy & Product Development:

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  Lead the innovation strategy and R&D project portfolio in your key areas.
  


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  Design and formulate new recipes, balancing sensory performance (taste, texture), raw material cost, and industrial feasibility.
  


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  Optimize existing recipes through continuous improvement: cost reduction, Clean Label development, and adaptation to new regulations.
  

2. Technical Expertise & Industrialization:

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  Provide in-depth expertise on processes and ingredient functionalities in your areas, with a sharp mastery of rheology, emulsion stability, and analogue cheese structures.
  


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  Oversee and validate the scale-up process from the laboratory to production, in close collaboration with industrial teams.
  


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  Define and validate critical process parameters: heat treatment schedules (pasteurization), mixing protocols, ingredient incorporation sequence.
  

3. Quality Assurance & Compliance:

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  Ensure regulatory compliance (labeling, claims, food safety) for all developments.
  


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  Lead stability studies (shelf life) and necessary tests (physico-chemical, microbiological) to validate product lifespan and integrity.
  


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  Draft and update technical files and product specifications (recipe sheets, technical sheets).
  

4. Watch & Project Management:

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  Lead active technological and ingredient watch, focusing on plant-based proteins and hydrocolloids, to fuel innovation.
  


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  Manage R&D projects within deadlines, budget, and set objectives, in collaboration with Marketing, Purchasing, Production, and Quality departments.
  


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  Manage, lead, and develop the skills of a team of R&D project managers and technicians.
  

Profile Sought:

Education: Agri-food Engineering degree (Bac+5) or PhD in Food Science.

Experience: Minimum 5 to 7 years of successful experience in agri-food R&D, ideally in the fields of egg products, plant-based alternatives, analogue dairy products, or sauces. Project and/or team management experience is a plus.

Technical Skills:

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  Essential mastery of formulation, rheology, and processes specific to your product ranges.
  


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  Concrete experience in industrialization (Scale-up) and problem-solving in production.
  


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  Solid knowledge of food regulations.
  


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  Operational technical English (reading scientific documentation, exchanges with international suppliers).
  

Personal Qualities:

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  Leadership and ability to unite a team and cross-functional projects.
  


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  Scientific rigor and methodology.
  


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  Culinary creativity and sense of innovation.
  


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  Excellent ability to work in project mode in a dynamic environment.
  

If this exciting challenge matches your aspirations and you see yourself in this profile, don't wait to apply!