Process Analyst - Fermentation

As a major global player in yeast and fermentation, Lesaffre designs, manufactures, and markets innovative solutions for baking, flavor and food enjoyment, health, and biotechnology.

A family group born in northern France in 1853, today Lesaffre is a multinational and multicultural company committed to working with trust to better nourish and protect the planet.

In close collaboration with its customers and partners, Lesaffre employs 11,000 people in about 80 subsidiaries located in more than 50 countries.

Lesaffre achieves a turnover of 2,200 million euros.

Act as a technical reference in fermentative processes, leading the investigation, optimization, control, and continuous improvement of industrial fermentation processes, ensuring maximum operational efficiency, microbiological stability, productive yield, final product quality, and loss reduction. The professional must possess an analytical, investigative, and results-oriented profile, being responsible for identifying root causes, implementing robust solutions, and ensuring the operational excellence of the processes under their management.

• Degree in Chemical Engineering, Biotechnological Engineering, Bioprocess Engineering, Food Engineering, Biotechnology, or related areas.
• Desirable Postgraduate degree, MBA, or Master's in Bioprocesses, Industrial Fermentation, Biochemical Engineering, or related fields.
• English - intermediate/fluent.
• Experience in industrial fermentative processes.
• Proven experience in fermentation optimization and productivity increase.
• Work in high-complexity industrial environments with strong operational control.
• Microbial kinetics and modeling of fermentative processes.
• Mass and energy balance.
• Applied statistics and multivariate analysis.
• Advanced Process Control (APC).
• Process Analytical Technology (PAT).
• Supervisory systems and process historians.
• Data analysis tools (Power BI, Python, Minitab, JMP, or similar).
• Lean Manufacturing and Six Sigma methodologies.
• Operational risk management and FMEA.

• Develop, monitor, and optimize fermentation processes on an industrial scale.
• Continuously evaluate performance indicators (KPIs) of fermentative processes.
• Implement strategies for maximizing yield, productivity, and asset efficiency.
• Perform productive capacity studies and mass and energy balances.
• Conduct continuous improvement projects using Lean, Six Sigma methodologies, and statistical tools.
• Lead technical investigations of process deviations, microbiological contaminations, yield losses, and operational variabilities.
• Apply structured root cause analysis methodologies (RCA, A3, 5 Whys, Ishikawa, FMEA).
• Develop corrective and preventive action plans focused on the definitive elimination of problem causes.
• Use advanced statistical tools for trend analysis and failure prediction.
• Define and improve advanced process control strategies.
• Monitor critical fermentation parameters, including:

* Temperature, pH, Dissolved Oxygen, Aeration Rate, Agitation, Substrate Consumption, Metabolite Formation, Cell Growth.

• Develop real-time monitoring systems and dashboards for operational management.
• Ensure adherence to operational parameters through rigorous management of controls.
• Conduct industrial tests, process scaling, and technical validations.
• Participate in the development and implementation of new fermentation technologies.
• Support automation, digitalization, and Industry 4.0 processes applied to fermentative operations.
• Promote a culture of innovation based on data and technical evidence.
• Work together with Production, Quality, Engineering, Automation, Maintenance, and R&D teams.
• Lead national and international technical meetings to analyze results and define improvement actions.
• Prepare executive reports and management presentations on process performance.
• Must reside in Quatá, Paraguaçu Paulista, João Ramalho, or Rancharia.