Fermentation Tank × Classification Details: Other Food Manufacturing and Processing Workers
9 jobs found.
Yeast Tank Worker (Soy Sauce Manufacturing)
A manufacturing worker responsible for adding raw materials such as brine and koji to fermentation tanks in the soy sauce preparation process, and monitoring and managing the fermentation process.
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.
Oil Press Worker (Soy Sauce Production)
A manufacturing job that uses soybeans and wheat as raw materials, presses out the fermented soy sauce, performs filtration and heat treatment to maintain product quality.
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.
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.
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.
Miso Preparation Worker
A profession that prepares miso using soybeans, koji, and salt as raw materials, and handles fermentation management and quality control.
Miso Manufacturing Worker
A job that manufactures miso through fermentation and aging processes using soybeans, koji, salt, etc. as raw materials.
Yogurt Manufacturing Worker
A manufacturing job responsible for the yogurt production process, from adding lactic acid bacteria to milk as raw material, through fermentation, stirring, filling, and packaging.