Process Development Engineer (Belgium/France)


Lebbeke-Wieze, VOV, BE, 9280

Job Type: 

At Barry Callebaut, we are on a journey to transform the cocoa and chocolate industry. As the world’s leading manufacturer of high-quality chocolate and cocoa products, our actions truly shape the future of our industry. We are a business-to-business company, serving the entire food sector, from the cocoa bean to the finest chocolate product. We are a company with a purpose, we believe in doing well by doing good and reinvesting in the communities we operate. We have a long-standing commitment to sustainability and our goal is to shape a sustainable cocoa and chocolate future. We are headquartered in Zurich, and have more than 12,000 passionate Employees working in more than 40 countries worldwide. We are very proud of who we are and what we do. And of course, we are always looking for talented people to help us have a positive impact on our industry and beyond!

About the role

As a member of the Global Innovation and Technology team, you are designing fundamentally new technologies and improving
existing technologies for producing chocolate and cocoa products for the Barry Callebaut group: more than 12000 employees, 64
manufacturing sites in 30 countries.
These technologies result in significant improvements in the production of existing products driving productivity or enable
production of new products, covering specific needs for our customers.
You define and govern global operational and process design standards for OSCO.


Key responsibilities include

● Take lead in (part of) research for validation and implementation of new technology introduction, working closely together
with internal and external partners from different departments.
● You are responsible for designing a test plan, organize (lab) trials, analyze results, make reports, and translate results into
(valuable recommendations) standards for industrial implementation;
● You are responsible for the validation plan and continuation of capability matrix for the new technology;
● You contribute to the implementation of new technology on the shop floor. During implementation you remain contact for
advice and assistance;
● You translate process knowledge in improved design and operational standards.
● You cooperate closely with multiple internal departments: Operations, R&D, Engineering, (as well as with external parties) and
external parties like research institutes, start-up’s and suppliers;
● On the basis of your product and process know-how you provide input in related engineering projects;


About you

● You have a Master Degree Civil Engineering (option chemical engineering, electromechanics, … ), Bioscience-engineering,
   Chemistry or Physics with a first professional experience (3-5 years) in chocolate and cocoa production;
● Background in process control and/or instrumentation is a plus
● Knowledge of standard software (excel, word, powerpoint, google drive);
● Combine food science with technology (equipment, suppliers, …)

● You work in international team on local and international project;
● You are willing to travel on occasional basis, up to 25% of your time
● Role is based in Wieze/Louviers , with possibility for home office 2-3 days per week.

At Barry Callebaut, we are committed to Diversity & Inclusion. United by our strong values, we thrive on the diversity of who we are, where we come from, what we’ve experienced and how we think. We are committed to nurturing an inclusive environment where people can truly be themselves, grow to their full potential and feel they belong. #oneBC - Diverse People, Sustainable Growth.

If you want to learn more about Barry Callebaut, please find further information here.

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