Miso Manufacturing Engineer
みそせいぞうぎじゅつしゃ
Industry & Occupation
Classification
- Major : Research and Technical Occupations
- Middle : Manufacturing Engineers
- Minor : Food Manufacturing Engineers
Summary
A technical occupation that manufactures miso through fermentation and aging using soybeans, koji, and salt as raw materials. Handles everything from raw material selection, manufacturing process management, to quality assurance.
Description
Miso manufacturing engineers are specialists responsible for the entire miso production process, from selecting and procuring raw materials such as soybeans, salt, and koji, to steaming and cooking, mixing, blending, fermentation and aging management, quality inspection, and packaging. Fermentation condition management requires indispensable measurements of temperature, humidity, pH, and salt concentration, and hygiene management and compliance with food safety standards are also required. While adjusting production line operations based on production plans, they also verify new recipes, improve processes, analyze causes of quality problems, and provide consumers with stably high-quality miso.
Future Outlook
Miso, a traditional Japanese food, has stable demand both domestically and internationally. With advancements in fermentation technology and rising health consciousness, the importance of quality control and new product development is increasing, so the need for specialized engineers is expected to continue.
Personality Traits
Cooperative / Curious and inquisitive / Meticulous / Strong sense of responsibility
Work Style
Domestic Business Trips / Factory Work / Shift Work / Standing Work
Career Path
Quality Control Staff → Production Manager → Factory Manager → R&D Position (Fermented Foods) → Product Development Position
Required Skills
Fermentation Process Management / Hygiene Management / Production Process Management / Quality Inspection (pH and Salt Concentration Measurement) / Temperature and Humidity Management
Recommended Skills
Food Analysis / Food Manufacturing Process Knowledge / HACCP / Production Equipment Operation and Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because subtle changes in fermentation conditions directly impact quality. |
| Physical Stamina & Endurance | Physical stamina is required for transporting raw materials and handling large quantities of raw materials. |
Related Qualifications
- Food Hygiene Manager
- Quality Management Certification
Aliases
- Miso Craftsman
- Miso Manufacturing Engineer
Related Jobs
- Fermentation Engineer
- Fermented Food Researcher
- Food Manufacturing Engineer
- Soy Sauce Manufacturing Engineer