Problem Solving × Keywords: Fermentation
29 matching jobs found.
Amino Acid Production Engineer
A technical position that designs and optimizes processes for mass and efficient production of amino acids using microorganisms, enzymes, and chemical synthesis, and operates and manages production equipment.
Amino Acid Manufacturing Engineer (Excluding Production Engineers)
Technical specialist who develops, optimizes, and operates amino acid manufacturing processes using microbial fermentation or enzymatic reactions.
Yeast Cultivator
Specialized professional who mass-cultures yeast under aseptic conditions to support the production processes of fermented foods such as bread and beer.
Umami Seasoning Manufacturing Worker
This occupation involves managing and operating the entire manufacturing process of umami seasonings such as sodium glutamate, from raw material feeding through fermentation, concentration, drying, pulverization, and packaging.
Umeshu Manufacturing Worker
A job that manufactures umeshu through plum selection and washing, soaking, fermentation and aging, and performs quality control and hygiene management.
Chemical Seasoning Manufacturing Worker
Industrial job responsible for manufacturing processes of umami seasonings and others using chemical methods (raw material blending, fermentation, purification, drying, packaging, etc.).
Fruit Wine Brewing Worker
A manufacturing job responsible for the preparation process of fruit wine (such as wine or liqueur) using fruit as raw material, handling quality control and fermentation management.
Microbial culture worker (Pharmaceutical manufacturing)
A profession responsible for culturing and fermenting drug raw materials using microorganisms in the pharmaceutical manufacturing process.
Glutamic Acid Manufacturing Engineer (Excluding Production Engineers)
A profession that utilizes microbial fermentation technology to design, operate and manage manufacturing processes, and ensure quality for the mass production of glutamic acid.
Koji Cooling Worker (Miso and Soy Sauce Manufacturing)
A job that inoculates steamed raw materials with koji mold, ferments them at appropriate temperature and humidity, and manufactures koji as the base for miso, soy sauce, etc.