Lesaffre Yeast > Human Resources > Léon Lesaffre Institute

Stand Lesaffre Hall 4 E 46-54 More information on : www.europain.com/
Lesaffre plays the innovation card again expanding its liquid yeast range for craft...
LEARNING SHARING IMPROVING
The Institut Léon Lesaffre provides support for Lesaffre employees with its internal training courses.
Oriented mainly towards the acquisition of know-how and pooling experience, its purpose is to promote shared values and cultures, develop skills and encourage discussion on best practices.
It also leads to enhanced knowledge of the context in which each person works and creates links between the various group entities. It completes the Lesaffre subsidiaries' existing training systems.
International Integration Meetings
These annual meetings, which last for 3 days, bring together around thirty executives from different subsidiaries all over the world. The participants, who have 1 to 4 years' experience working for the group, have an opportunity to meet Lesaffre's top managers and thereby gain a better understanding of its operations, organisation, challenges and strategy.
Alternating talks, work in sub-groups and friendly interaction, these meetings facilitate inter-subsidiary connections and help to build links between the participants.
Enhancing technical expertise
The Institut Léon Lesaffre publishes best practices guides, in collaboration with the group's experts. These guides, circulated to all the subsidiaries, promote the internal transmission of know-how in the group, drawing on over 150 years' experience.
Far more than school-type books or operating manuals, they are compilations that encourage readers to reflect and expand their knowledge.
Developing technical and managerial skills
The Institut Léon Lesaffre organises themed training sessions, applied to Lesaffre strategy and context.
A variety of subjects are tackled by colleagues from different backgrounds: fermentation, basics of yeast, finance, management, etc.
Top of page
Lesaffre is seen as a reference in the yeast and bread-making fields. Its knowledge of yeast and its expertise in the fermentation have encouraged the Lesaffre group to establish a presence in the emerging human and animal nutrition markets.