Product Manufacturing and Processing Workers (Food Products) X Recommended Skills: Data Analysis
16 matching jobs found.
Head (Kashira) (Sake Manufacturing)
Oversees the entire sake brewing process, from production planning and quality control to guiding manufacturing staff.
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.
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.
Sterilization Worker (Soft Drink Manufacturing)
A job that operates sterilization equipment on beverage production lines and ensures product safety and hygiene quality through proper temperature and time management.
Sake Koji Making Supervisor
Supervisor responsible for manufacturing and managing koji, the raw material for sake, to ensure stable quality.
Sake Moromi Making Supervisor
A job that manages and supervises the moromi process of sake, responsible for adjusting fermentation conditions and improving quality.
Raw Milk Pasteurization Worker
Processes raw milk at specific temperatures and times using heat pasteurization equipment to produce safe milk and raw materials for dairy products.
Sencha Manufacturing Worker
A profession that performs the manufacturing processes of sencha, a type of green tea (steaming, rolling, drying, etc.), and manages the quality and flavor of the product.
Tamari (溜) Soy Sauce Maker
This occupation uses soybeans as raw material, prepares moromi with brine, ferments and ages it to manufacture tamari soy sauce.
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.