- Company Name
- Edonia
- Job Title
- Chef R&D et Transfert Industriel
- Job Description
-
Job title: Chef R&D and Industrial Transfer
Role Summary: Lead the development and industrial scale‑up of culinary applications using innovative food ingredients for B2B agro‑food and foodservice customers, integrating laboratory research, kitchen testing, and manufacturing processes.
Expectations: Deliver scientific and culinary expertise to create market‑ready products, support client teams, and document knowledge. Maintain rigorous safety standards and drive innovation across the product lifecycle.
Key Responsibilities
- Design, test, and optimize recipes and concepts that incorporate company ingredients into diverse food matrices, adjusting formulations for nutritional objectives (e.g., lower sugar, fat, additives, enrichment).
- Lead pilot‑scale kitchen trials and manage the transition from laboratory prototypes to industrial production, ensuring compliance with food safety and GMP.
- Conduct client‑centric workshops, co‑development sessions, and on‑site pilot projects, translating research outcomes into practical culinary solutions.
- Produce detailed recipe sheets, technical guides, best‑practice documents, and science‑based marketing materials.
- Monitor trends in food, nutrition, and innovation; share insights with internal teams and external stakeholders.
Required Skills
- Dual background in culinary arts (e.g., Ferrandi, Institut Paul Bocuse) and food science or nutrition/di‑etetics.
- Proficiency in food formulation, processing, pilot‑scale trials, and industrial scale‑up.
- Sensory evaluation and recipe adaptation abilities for diverse consumer profiles.
- Strong communication, facilitation, and cross‑functional collaboration skills.
- Analytical mindset for product innovation, sensory data interpretation, and problem solving.
- Knowledge of nutrition guidelines (PNNS, CIQUAL, Nutri‑Score) and regulatory safety requirements.
- Fluent English (written & spoken); additional language an asset.
Required Education & Certifications
- Bachelor’s degree (or higher) in Culinary Arts, Food Science, Nutrition, or a related field; advanced degree preferred.
- Complementary training in food formulation or industrial processing (e.g., Ferrandi, Institut Paul Bocuse, agronomy or nutrition school).
- Certifications in Good Manufacturing Practices (GMP) or food safety management (e.g., HACCP) are desirable.