Quality Manager × Classification Details: Other Food Manufacturing and Processing Workers
177 jobs found.
Microbial Culture Worker (Cheese Manufacturing)
A profession that manufactures cheese by adding microorganisms such as lactic acid bacteria and molds to dairy raw materials and managing the fermentation and aging processes.
Kudzu Starch Manufacturing Worker
A job that manufactures starch extracted from kudzu roots and handles a series of processes such as quality control, drying, and pulverization.
Cream Manufacturing Worker (Dairy Products Manufacturing)
A profession responsible for raw material procurement, manufacturing, quality control, and packaging of dairy products such as fresh cream and whipped cream.
Cream Fermentation Worker (Butter Manufacturing)
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Walnut Powder Manufacturer
A job that manufactures walnut powder through processes such as crushing, drying, sieving, and quality inspection using walnuts as raw material.
Walnut Oil Worker
This occupation extracts oil from walnut kernels, filters and refines it to produce edible oil. Main tasks include raw material quality control, machine operation, and hygiene management.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Koji Manufacturing Worker (Not Elsewhere Classified)
A food manufacturing technical position that manages the entire process from washing, steaming, and inoculation to culturing and drying to propagate koji mold on rice or barley.
Spice Manufacturing Worker
A profession that grinds, mixes, and blends raw materials for spices to manufacture edible spice products.
Yeast Cultivator (Not Elsewhere Classified)
A job that selects and cultivates yeast strains, manages quality, and stably supplies starter cultures necessary for manufacturing fermented foods and bio-products.