Other Food Manufacturing and Processing Workers X Keywords: Sterilization
58 matching jobs found.
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.
Butter Canning Worker
Manufacturing line worker who processes butter into canned products by filling, sealing, sterilizing, and packaging.
Fermentation Worker (Yeast Production)
This occupation involves mass culturing and purifying industrially used yeast and supplying it as raw material for food, pharmaceutical, and bio products.
Powdered Sugar Worker (Powdered Milk Manufacturing)
A manufacturing job that heat-sterilizes raw milk and processes it into powder form using spray dryers, etc. Also responsible for quality inspection, packaging, and hygiene management.
Powdered Milk Manufacturing Worker
Powdered milk manufacturing workers produce powdered dairy products from raw milk through processes such as defatting, homogenization, sterilization, concentration, and drying.
Powdered Milk Blender
Powdered Milk Blenders measure and mix powdered milk, the raw material for powdered milk, in the prescribed ratio, and supply products to the production line while managing quality and hygiene.
Fermentation Worker (Food Vinegar Production)
A food manufacturing job responsible for the entire process from raw material processing of food vinegar to fermentation, aging, filtration, blending, sterilization, and bottling.
Packaged Tofu Production Worker
This occupation involves handling pre-manufactured tofu on the packaging line in a tofu manufacturing factory, performing inspection, filling, sealing, and preparing it for shipment.
Other Food Product Manufacturing and Processing Workers
A job that handles the manufacturing and processing processes of various foods through machine operation and line work, maintaining quality and hygiene.
Bean Koji Worker (Miso and Soy Sauce Manufacturing)
A skilled trade that cultivates koji mold on soybeans to produce bean koji, the raw material for miso and soy sauce.