Rania Abou Samra has established herself as an influential leader in food science, nutrition and research-driven innovation, bringing more than 20 years of international experience to the industry. Appointed Chief Research, Development and Innovation (RD&I) Officer at Lesaffre in July 2026, she now plays a central role in advancing fermentation technologies and shaping scientific innovation across the Group.
As a member of Lesaffre’s Executive Committee, Abou Samra combines expertise in nutrition science, product development and artificial intelligence with a commitment to transforming scientific discoveries into commercially relevant solutions.
Advancing Science Through Global Leadership
A qualified nutritionist with a PhD in Appetite Regulation and Nutrition from the University of Toronto, Abou Samra began her career at Nestlé in 2007 as a Clinical Research Scientist in Switzerland.
Over 18 years, she progressed through increasingly senior positions, including Global Director of Science and Technology, Vice President of Research and Development at Vital Proteins, and Global Head of Technology and Product Development at Nestlé Health Science.
In April 2024, she became Vice President and Head of Innovation and R&D for Nestlé Middle East and North Africa, overseeing innovation across diverse regional markets.
Her scientific contributions include published research exploring the relationship between cereal fibre, appetite regulation and blood glucose responses, supporting the development of healthier food products.
Championing Women and Future Innovation
Beyond her technical achievements, Abou Samra has advocated for greater opportunities for women pursuing scientific careers. Having experienced limited encouragement to study science during her education, she has emphasised the importance of mentorship and overcoming barriers facing aspiring female scientists.
At Lesaffre, she now leads research and innovation initiatives supported by the Lesaffre Institute of Science and Technology, advancing the exploration of microorganisms, fermentation and emerging technologies.
Her appointment represents an important milestone in a career dedicated to connecting scientific research with practical innovation, including opportunities for more sustainable bakery ingredients and processes.
Through international leadership, scientific expertise and her commitment to developing future talent, Rania Abou Samra exemplifies the qualities recognised by the International Bakery Woman of the Year Award.
