Job details Specialty Yeast Process Scientist

Posting Period

From April 08, 2024
to May 20, 2024

Country or region



May vary


Business Unit

Corporate Group


Research and Development

Entry date

As soon as possible

Job Status

Permanent - Full time

Minimal required work experience

5 years

Minimal education level required

Master's Degree

Work schedule

5 days per week, with traveling


Based on experience

Specialty Yeast Process Scientist

Main Functions

The Specialty Yeast Process Scientist is responsible for supporting the production campaigns of wine yeasts at our different European production sites, ensuring that the fermentation and downstream process routines developed by our R&D teams are efficiently followed, and compliant with quality standards and regulations. 

More specific functions include:

  • Coordination and supervision of the scale up of production of new yeast strains
  • Specialist support to the production of more challenging yeast strains, including providing the production sites with guidance and feedback 
  • Analysis and interpretation of the fermentation data and trends for purpose of troubleshooting and further process improvement 
  • Preparing and maintaining the fermentation records and reports, and communication of the results to the management and stakeholders
  • Work with R&D teams to develop, implement and evaluate process improvements and modifications
  • Coordination with the product manager to ensure the timely and adequate delivery of the yeast products that meet the necessary specifications and quality standards

Technical skills


  • At least MSc degree in microbiology, biotechnology, or related field
  • Knowledge of the principles and practices of yeast fermentations, including relevant equipment and instruments
  • Proficiency in English with exceptional oral and written communication skills

An asset

  • Experience in industrial fermentation processes, preferably in a supervisory role
  • Proficiency in using manufacturing intelligence systems (SCADA, LIMS) along with deploying smart manufacturing (I4.0) practices

Personal abilities


  • Ability to monitor and control fermentation process parameters, and analyze fermentation data
  • Ability to proactively troubleshoot and solve problems by suggesting process modifications to the fermentation staff on site
  • Ability to prepare and maintain fermentation records and reports, and to communicate effectively to stakeholders
  • Ability to manage multiple projects in a fast-paced industrial environment

General criteria


  • Work conducted both in a typical indoor office environment and in the production facilities across Europe (Austria, Germany , Denmark, and the UK)
  • Part of the job requires conducting yeast fermentation process simulations in the lab environment in Tallinn, Estonia
  • Readiness to travel up to 50% of the time with sometimes short notice


  • Work in the production facilities may require wearing of personal protective equipment such as hearing protection, eye protection and clothing


Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 5,000 people working in more than 45 countries on 5 continents.

Lallemand's corporate division encompasses all of the support services offered to our branches. Its goal is to optimize internal processes, ensure that your operation is running smoothly, and that your strategy is well thought-out.

Our corporate branch's head office is located in Montreal, Canada, and relies on a team that specializes in: Management; Finance and accounting; Engineering; Research and Development (R&D); Human Resources (HR); and Information Technology (IT). If you want to help bring enthusiasm, collaboration and innovation to our workplace, we'd love to get to know you!

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.

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