Snabbfakta
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- Marcq-en-Barœul
Ansök senast: 2024-12-01
These CIFRE / / PhD Offer : Lesaffre & ONIRIS – Evaluation of yeasts aroma potential and aroma retention during breadmaking.
Job Description
Context:
There is a renewed interest in traditional fermentation methods that preserve biological and cultural diversity and are associated with health and well-being. Moreover, the aroma of bread and the sensory appeal of bakery products are among the main drivers of consumer choice. It is well known that the varied and complex flora of sourdoughs and poolishes (sourdough only fermented by yeast) can produce aromatic molecules typical of breads. The ways in which volatile compounds are formed are linked to the choice of fermentation parameters, the selection of microorganisms and the breadmaking process. As a result, the challenge is to characterise the aromatic profile in detail to understand and control the impact of the parameters on the development of the bread's aroma and to enable the consumer to assess it.
Mission:
As part of the Lesaffre Team, you will contribute to improve the knowledge of yeasts metabolism in a sourdough/poolish environment and of the main volatile compounds associated with the aromatic diversity of this type of product, also to understand their production and conservation during bread-making.
The aim of this thesis is to understand the mechanisms by which yeasts produces aromas in a sourdough or poolish medium and to control the conservation of these aromas during bread-making.
This thesis will focus on the following research questions:
- What are the main volatile compounds associated with the aromatic diversity of poolish and responsible for odour specificity?
- How can specific poolish aromas be developed through targeted selection of micro-organisms and optimal fermentation conditions?
- What are the fermentation/breadmaking strategies for better preservation of the aromas of interest?
Research Environment:
- Lesaffre Institute of Science & Technology (LIST)
- ONIRIS – UMR CNRS GEPEA
Industriel / Industrial: Lesaffre International (Lille area, France).
Equipe / Team: Baking Science & Nutrition.
Qualifications
Recommended training: Validated Master 2 level, ideally agri-food engineer or chemical/microbiology engineer with skills in applied statistics.
Qualifications
PhD Candidate’s ideal profile
Skills required and methods used during the thesis:
- For a successful project, the candidate must demonstrate general skills in food science, but also have an affinity for the analysis of flavours and volatile and odorous compounds, in particular through instrumental practice in gas chromatography and mass spectrometry and practical experience of sensory evaluation techniques, including GC-Olfactometry. Background in cereal science and fermentation is a plus.
- She/He should also have an affinity for statistical and data processing, particularly applied to biological data, with a synthetic mind and critical look on results.
- She/He has to be able to organize her/his work autonomously with proper reporting and follow up, but also to work in a collaborative spirit and to be a team player. She/He must also be adaptable, as she/he will be working in a collaborative environment involving industry, academia, researchers and technical staff.
- Fluency in French and English.
- A wide range of soft skills including proactivity, curiosity and an interest in industrial research and product development are expected.
Additional Information
What can Lesaffre offer you:
- We are a successful family-owned company with long-standing history where people truly matter.
- We promote a sense of fulfilment with a genuine mission: nourish and protect the planet.
- An opportunity to work in a real international environment.
All our jobs are open to people with disabilities.
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