News
SKEMA students explore business insights and career opportunities at Lesaffre China
SKEMA Business School organised a corporate visit to Lesaffre China’s headquarters earlier this year, giving students an in-depth look at the global leader in fermentation and microbiology.
The visit offered insights into the company’s activities, from industry trends and product innovation to marketing strategy and career opportunities. It concluded with a tour of Lesaffre’s Innovation & Baking Center.
Behind the fermentation giant
The session opened with a welcome and company introduction by Iris Lyu, HRD of Greater China. She presented Lesaffre’s history, dating back to 1853, its leadership in the yeast market, and its growing presence in China. She also highlighted the company’s mission to “better nourish the planet” and its commitment to local innovation and talent development, with diverse career paths for young professionals.
Yoyo Tan, Business Growth and Strategy Director, then gave students a data-driven overview of macro trends in the fermentation industry and the wider food market. She explained how health and sustainability trends are reshaping the baking, nutrition and health sectors.
Judy Li, Marketing Director, shared B2B marketing case studies from Lesaffre’s brands, showing how content marketing can help build strong client relationships.
The discussion was enriched by Zion Cheng, General Manager of GNOSIS China, who explored how post-pandemic marketing technology is transforming the traditional food ingredient industry. Lilian Li, Ruminant Product Specialist at PHILEO, presented product strategy insights for animal nutrition, underlining Lesaffre’s technical expertise beyond the human food sector.
From product innovation to career advice
A key moment of the visit was the tour of the Innovation & Baking Center, led by Peng Yuan, Innovation & Baking Center Director. Students discovered the journey from raw ingredients to finished products through a food tasting session and product innovation presentation.
They sampled baked goods made with Lesaffre yeast and learned how the company develops products based on consumer needs and local taste preferences. Peng Yuan also explained how Lesaffre provides customised solutions for major bakery chains.
The visit concluded with a Q&A session hosted by Shirley Xiang, Talent Acquisition Manager. Students asked questions about cross-cultural workplace adaptation, key skills in the food industry, and Lesaffre’s management trainee programme.
Speakers shared practical advice based on their own career journeys, helping students better understand the range of opportunities available within the food industry.
Through this corporate visit, SKEMA students gained a broader view of how a world-class fermentation company operates. The event also reflected SKEMA Talent & Career’s commitment to organising corporate visits that help students explore industries, meet professionals and clarify their career paths.
