Corp. Fermentation and Chocolate Expert
Infos sur l'emploi
- Annonce expirée
- Taux d'activité :100%
- Type de contrat :Durée indéterminée
- Langue :anglais (Courant)
- Lieu de travail :Seestrasse 204, 8802 8802 Kilchberg ZH
Lead & support R&D projects and create know-how by conducting trials in the field of fermentation and in all levels of the chocolate manufacturing process:
- Plan and prepare the trials
- Conduct & evaluate the trials
- Master analytical measurements
- Write papers to be published if required
- Scale-up from pilot plant to the factory
- Conduct Scientific Research and contribute to Know-how generation
- University Degree in Food Science
- PhD in Food Science, with a thesis focused on fermentation
- Expertise in analytical techniques, including PTR-ToF-MS and HS-SPME GC-MS, for volatile compound analysis.
- Bean to bar chocolate production experience including pilot plant trial operation a plus
- In-depth knowledge and practical experience of at least 2-3 years practical lab scale fermentation experience, including upstream conditions as well as the formation, biotransformation, and analysis of the resulting compounds.
- Technical knowledge of industrial food processing functions and concepts and 2-3 years practical lab scale fermentation experience
- Strong background in chemistry, biotechnology and laboratory techniques.
- Effective communication skills, both written and verbal, for conveying complex technical information.
- Proficient in data analysis software for processing, interpreting, and visualizing complex datasets.
- Proficient understanding of sensory evaluation techniques.
- Highly self-motivated entrepreneurial spirit
- Customer oriented
- Strong interpersonal skills
- Passion for start-ups and ingredient science in general
- Strategic thinking
- Fast learner
- Fluent in English – written & spoken
- German a plus
- Flexibility to relocate to other L&S production sites in future
If you are interested, please apply via our website.
About the company:
Lindt & Sprüngli hasbeen enchanting the world with chocolate for over 180 years. As a global leaderin the premium chocolate sector, the company looks back on a long-standingtradition with its origin in Zurich, Switzerland. Lindt & Sprüngli produces quality chocolates today at its12 own production sites in Europe and the USA. They are sold by 38 subsidiariesand branch offices, as well as via a network of more than 100 independentdistributors around the globe. In addition, Lindt & Sprüngli runs around 560 own shops. With around15,000 employees, the Lindt & Sprüngli Group reported sales of CHF 5.47 billion in 2024.
