Problem Solving × Classification Details: Product Manufacturing and Processing Workers (Food Products)

42 matching jobs found.

Sake Moromi Making Supervisor

A job that manages and supervises the moromi process of sake, responsible for adjusting fermentation conditions and improving quality.

Flour Miller

Manufacturing operator who uses grains such as wheat as raw materials to crush and sift them, producing flour products like wheat flour.

Flour Milling Roll Worker

A job that operates roll mills in flour mills to grind, classify, and adjust raw grains to produce powdered products such as flour.

Noodle machine workers operate noodle-making machines in factories to mass-produce noodles, while also performing daily inspections and maintenance of the machines, quality control, and hygiene management.

Deodorization Worker (Animal and Vegetable Oil and Fat Manufacturing)

Manufacturing technician responsible for the deodorization process of animal and vegetable oils and fats, removing off-odor components from oils and fats using methods such as heating, vacuum, and adsorption to improve the quality of foods, cosmetics, etc.

Seed Koji Worker (Not Elsewhere Classified)

A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.

Cheese Manufacturing Worker

Manufacturing job responsible for processing raw milk for cheese, from fermentation to forming and aging processes.

Tofu Manufacturer

A craftsperson who manufactures tofu from soybeans, managing and executing a series of processes from raw material processing to coagulation, molding, sterilization, and packaging.

Chunin (Alcohol Manufacturing)

This occupation handles all manufacturing processes for alcoholic beverages, from raw material processing to fermentation, distillation, storage, filtration, etc., and works on quality control and production efficiency improvement.

Lactic Fermentation Worker (Lactic Beverage Manufacturing)

Manufacturing technicians who use lactic acid bacteria to produce lactic beverages, managing the fermentation process and conducting quality inspections.