Bakery Engineer ​/ R&D Technologist M​/W​/X

Angel Yeast, founded in 1986, is a global leader in yeast and biotechnology solutions for the food & beverage, nutrition, and biotechnology industries. With production bases in 13 cities worldwide, Angel serves customers in more than 160 countries and regions. For more information about Angel Yeast, please visit:

• 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, the 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 headquater 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.

• 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 headquarter China.

• Opportunity to contribute to innovative savory flavor solutions shaping the future of food.
• 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.

ANGEL YEAST EUROPEAN INNOVATION CENTER