Product Manufacturing and Processing Workers (Food Products) X Recommended Skills: Basic Knowledge of Fermentation Engineering
8 matching jobs found.
Mold Filling Press Worker (Cheese Manufacturing)
A profession that curdles raw milk into curd, packs it into molds for pressing and shaping, and produces cheese through salting and aging processes.
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.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.
Storage Worker (Beer Manufacturing)
Manufacturing job responsible for storing and aging beer, and maintaining and managing quality.
Raw Vinegar Refiner
A job that filters, heats, and adjusts raw vinegar obtained through fermentation, performs quality control, and prepares for shipment as product vinegar.
Miso Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.
Moromi Manufacturer (Soy Sauce Production)
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.