Job area
Research & Development
Category
Baking
Location
Marcq-en-Barœul, France
Contract type
Fix term contract

Job description

Context:

There is a renewed interest in traditional fermentation methods that preserve biological and cultural diversity and are associated with health and well-being. Moreover, the aroma of bread and the sensory appeal of bakery products are among the main drivers of consumer choice. It is well known that the varied and complex flora of sourdoughs and poolishes (sourdough only fermented by yeast) can produce aromatic molecules typical of breads. The ways in which volatile compounds are formed are linked to the choice of fermentation parameters, the selection of microorganisms and the breadmaking process. As a result, the challenge is to characterise the aromatic profile in detail to understand and control the impact of the parameters on the development of the bread’s aroma and to enable the consumer to assess it.

Mission:

As part of the Lesaffre Team, you will contribute to improve the knowledge of yeasts metabolism in a sourdough/poolish environment and of the main volatile compounds associated with the aromatic diversity of this type of product, also to understand their production and conservation during bread-making.

The aim of this thesis is to understand the mechanisms by which yeasts produces aromas in a sourdough or poolish medium and to control the conservation of these aromas during bread-making.

This thesis will focus on the following research questions:

  1. What are the main volatile compounds associated with the aromatic diversity of poolish and responsible for odour specificity?
  2. How can specific poolish aromas be developed through targeted selection of micro-organisms and optimal fermentation conditions?
  3. What are the fermentation/breadmaking strategies for better preservation of the aromas of interest?

Research Environment:

  • Lesaffre Institute of Science & Technology (LIST)
  • ONIRIS – UMR CNRS GEPEA

Industriel / Industrial: Lesaffre International (Lille area, France).

Equipe / Team: Baking Science & Nutrition.

Qualifications

Recommended training: Validated Master 2 level, ideally agri-food engineer or chemical/microbiology engineer with skills in applied statistics.

Qualifications

PhD Candidate’s ideal profile

Skills required and methods used during the thesis:

  • For a successful project, the candidate must demonstrate general skills in food science, but also have an affinity for the analysis of flavours and volatile and odorous compounds, in particular through instrumental practice in gas chromatography and mass spectrometry and practical experience of sensory evaluation techniques, including GC-Olfactometry. Background in cereal science and fermentation is a plus.
  • She/He should also have an affinity for statistical and data processing, particularly applied to biological data, with a synthetic mind and critical look on results.
  • She/He has to be able to organize her/his work autonomously with proper reporting and follow up, but also to work in a collaborative spirit and to be a team player. She/He must also be adaptable, as she/he will be working in a collaborative environment involving industry, academia, researchers and technical staff.
  • Fluency in French and English.
  • A wide range of soft skills including proactivity, curiosity and an interest in industrial research and product development are expected.

Company description

A key global player in fermentation for more than a century, Lesaffre, with a 2,7 billion euro turnover, and established on all continents, counts 11,000 employees and more than 96 nationalities. On the strength of this experience and diversity, we work with customers, partners and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms.

To nourish 9 billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge.

Lesaffre – Working together to better nourish and protect the planet.