Bakery Engineer

Angel Yeast | Angel Yeast European Innovation Center

Type: Full-time, on-site

Experience: 5+ years of industry experience in bakery application development or related fields

Key Responsibilities

• Develop and optimize bakery applications using Angel Yeast's yeast-based ingredients, including yeast, yeast extracts, yeast proteins and other baking ingredients
• Design and execute robust, practical baking tests that meet customer requirements and reflect European market trends
• Lead formulation development and iterative prototyping for bakery products, including breads, Viennoiseries, and other fermented goods
• Provide technical support and customized solutions to key accounts and bakery customers across Europe
• Conduct baking demonstrations at customer sites, in-house application lab, and professional trade fairs (individual and group sessions)
• Translate customer briefs and market requirements into scalable product formulations and technical solutions
• Collaborate cross-functionally with sales, marketing, and headquarters R&D teams to support business-driven product development
• Monitor competitor products, emerging ingredients, and bakery technology trends to guide formulation decisions
• Ensure compliance with regulatory, quality, and internal R&D standards

Qualifications & Skills

• Degree in Food Science, Food Technology, Baking/Milling Technology, or a related discipline; professional training or work as a baker is a strong plus
• At least 5 years of industry experience in bakery product development, preferably in premix/bread manufacturers or major yeast industry players
• In-depth knowledge of bakery ingredient functionality, dough rheology, and flour quality assessment; ability to design experiments, interpret technical data, and troubleshoot formulation issues
• Strong hands‑on mentality with ability to work independently in a lab environment
• Business-oriented mindset with ability to translate technical work into customer value; good communication skills and ability to work in cross-functional and customer-facing environments
• Strong communication and presentation skills in English, with ability to deliver effective customer‑facing demonstrations and training. Proficiency in English for global collaboration (written and spoken); French or Dutch is a plus
• Willingness to travel for customer visits, trade shows in Europe, and knowledge exchange in headquarters China

What We Offer

• Opportunity to work at the forefront of yeast protein innovation and contribute to sustainable food solutions
• Exposure to global R&D projects and collaboration with multidisciplinary teams across different regions
• Professional development and career growth opportunities within a global biotechnology company
• Competitive compensation and benefits package