Back to jobsLead the investigation, design, and commercialization of functional system blends for bakery applications, with primary focus on enzyme blends and one stop functional solutions.
Independently design, evaluate, and optimize enzyme blend formulations through iterative lab testing, adjusting composition based on dough behavior, processing performance, and finished product quality.
Translate customer and market needs (e.g. machinability, softness, resilience, anti-staling, volume tolerance, mold inhibition, clean label) into clear design criteria and robust prototypes.
Spend approximately 70% of time working hands-on in the laboratory, with the remaining time dedicated to customer interaction, internal collaboration, and regional travel.
Lead or contribute to product and process development projects from feasibility through pilot trials and plant implementation.
Optimize and continuously improve existing bakery portfolios (e.g. enzyme systems, acidulants, ferments) to enhance performance, robustness, and cost-in-use.
Provide technical expertise for customer qualifications, troubleshooting, and scaleu p at pilot and production level.
Support Sales, Business Development, and Technical Service teams with customer visits, application support, value selling, and preparation of technical documentation.
Work closely with Product Management, Quality, Supply Chain, Operations, RA, IP, and Marketing on specifications, claims, CoAs, sensory and analytical standards.
Safeguard and advance Corbion’s bakery technology knowhow, including dough rheology, cereal chemistry, enzyme–starch interactions, flour variability, water activity, microbiology, and shelf life.
Manage and maintain the bakery laboratory, including equipment (mixers, ovens), raw materials, SOPs, housekeeping, and procurement of consumables or upgrades as needed.
Build and maintain strong external networks with customers, suppliers, academia, and institutes to accelerate learning and innovation.
Travel up to 15%, primarily to India as a key market, typically involving trips of around one week.
