BOOST 2.0 for Baking Center

As a Baking Center Intern, you will support the team in technical and application-based activities related to bakery products.

Your responsibilities may include

• Supporting bakery application trials and product development studies
• Assisting in analyzing raw materials and bakery ingredients used in bread production
• Participating in technical baking tests and experimental applications
• Supporting documentation and reporting of application results
• Following industry trends and innovations in bakery technologies
• Contributing to daily Baking Center activities and team projects

This role provides an opportunity to observe and experience how technical product development and bakery expertise support the baking industry globally.

We are looking for students who are

• 3rd or 4th year students in Food Engineering
• Interested in bakery technologies and yeast-based ingredients
• Curious about learning both theoretical and practical aspects of bread production
• Motivated to analyze bakery raw materials and understand their functional properties
• Interested in following local and global trends in the bakery industry
• Responsible, proactive, and eager to learn in a team environment
• Able to attend the internship at least 2 days per week
• Eligible for mandatory long-term internship

Strong communication skills, sense of responsibility, and enthusiasm for collaborative work are highly valued for this role.

About Lesaffre:

Backed by more than 173 years of expertise, Lesaffre is a global reference in the yeast and fermentation industry. Since 1992, we have been bringing our international experience to the Turkish bakery sector, continuously growing our presence and impact. In Türkiye, we operate 3 production facilities and one head office. Our Ceyhan and Amasya plants have been operational since 1992, while our Lüleburgaz facility was integrated into our organization in 2015.

At the heart of everything we do lies the power of fermentation. The infinite potential of microorganisms such as yeasts and bacteria positions us at the center of multiple industries, including bread making, food taste and pleasure, healthcare, and industrial biotechnology.

Across all these domains, our ambition is clear: to be one of the leaders in the movement around fermentation “to better nourish and protect the planet.”