Fermentation Project Leader

hace 2 semanas


Barcelona, Barcelona, España The Gb Foods, S.A. A tiempo completo

We are seeking a highly skilled Biotechnologist (Fermentation) Project Leader to join our Global Technical Centre CoE team at GBfoods, S.A.

The successful candidate will be responsible for designing, planning, and conducting innovative research in the field of microbiology, focusing on microorganisms and substrates with applicative potential on fermentation processes to obtain cost-effective ingredients with taste enhancement capacity.

Key responsibilities include scouting and identifying external partners such as academia, technological centers, or startups, identifying food ingredients susceptible for delivering taste through fermentation, fostering the translation of basic and applicative research into the GBF products portfolio through structured projects, coordinating and tracking different project advancements, milestones, timelines, and tasks; collaborating closely with cross-functional teams, managing budget and delivering high-quality results, collecting, analyzing, and interpreting physico-chemical data and sensory analyses focused on umami and other flavouring attributes, and upscaling from pilot scale and transferring to industrialization.

As a Biotechnologist (Fermentation) Project Leader, you will have the opportunity to work in a multicultural and modern environment, fostering innovation and teamwork, and caring for health and sustainability, which is at the center of our strategy.

We offer a great opportunity to grow and develop your skills and career in a consolidated company in the industry, and enjoy all our benefits, including breakfasts, corporate gym, flexible compensation, free products of our brands, English and cooking lessons, and more.

Requirements include an education degree in Food Biotechnology and applied fermentation, experience of > 3 years in the field of microbiology, culture, and fermentation in the food industry, experimental design for the obtention of food products through fermentation, optimization of production processes, and industrial scale-up, and availability to travel up to 25% of the time to visit suppliers and partners in UE/Africa/Asia.

Nice to have: development for the obtention of aromatic, taste compounds through fermentation, sensory analyses and food science.



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