Senior Scientist, Baking Applied R&D, Lyngby - Novonesis at Novonesis

Job description

Interested in a career that matters? 
 Join us as our new Senior Scientist in Baking Applied R&D Are you motivated by combining deep scientific expertise with technical leadership to shape the future of baking? We are looking for an experienced scientist who can help build our cultures platform, strengthen our baking-science capability and provide technical leadership for strategic innovation projects. In this role, you will combine strong scientific expertise, application understanding and stakeholder leadership to guide technical direction, create alignment across functions and regions, and drive evidence-based decisions throughout the development journey. This is a senior scientific role with broad responsibility across projects, functions and geographies. Working in close partnership with a dedicated business development manager, you will lead the technical and scientific dimensions of strategic projects: translating strategic objectives into technical priorities, aligning workstreams and guiding key scientific decisions. Welcome to Baking Applied R&D Baking Applied R&D is part of the Food & Beverages organization at Novonesis. We develop new biosolutions for baked goods across enzymes, cultures and other biological technologies. Our work spans across the applied-research value chain, from translating customer and consumer needs into scientific questions to building mechanistic understanding and validating performance from laboratory to pilot-scale baking. You will join a collaborative, international scientific environment and work closely with business development, R&D, regional application centers, Technical Service and customers. You will help connect cultures and fermentation knowledge with a deep understanding of flour, dough, processing and baked-product quality. A key scientific focus will be to apply deep knowledge of yeast and other microorganism physiology, metabolism and diversity to select, characterize and develop cultures with differentiated functionality in baking applications. In this role you'll make an impact by: Acting as technical lead on strategic baking projects, in close partnership with the commercial lead and the project core group. Defining the technical direction, scientific hypotheses, success criteria and priorities across workstreams. Building and advancing the cultures platform in baking, including understanding culture functionality, fermentation performance and opportunities for differentiated solutions. Translating strategic business opportunities and market needs into focused scientific questions and practical development plans. Creating technical alignment across scientists, regional application teams, business development and external collaborators. Ensuring scientific quality, consistent methods and effective knowledge integration across activities conducted in different locations. Designing robust experiments and application trials using appropriate controls, statistical approaches and reproducible methods. Analyzing experimental, analytical, sensory and application data to generate clear recommendations and support technical decisions. Developing mechanistic understanding that connects microbial physiology and metabolism with fermentation behavior, dough systems, processing conditions and final product quality. Identifying opportunities where cultures can create value alone or in combination with enzymes and other biosolutions. Communicating technical progress, uncertainties, risks and recommendations clearly to scientific, business and leadership stakeholders. Mentoring colleagues and strengthening capability through scientific discussion, feedback and knowledge sharing. Qualifications needed to succeed An MSc or PhD in cereal science, food science, biotechnology, biochemistry, microbiology or another relevant scientific field. Substantial experience in baking science, the baking industry, baking ingredients or applied food R&D, with strong understanding of flour, dough, process