Fermentation × Career Path: Manufacturing Manager
35 jobs found.
Koji Manufacturing Worker (Not Elsewhere Classified)
A food manufacturing technical position that manages the entire process from washing, steaming, and inoculation to culturing and drying to propagate koji mold on rice or barley.
Koji Room Worker (Miso and Soy Sauce Manufacturing)
Koji room workers manufacture koji, the raw material for miso and soy sauce. They control fermentation through appropriate temperature and humidity management to ensure stable quality.
Enzyme Production Engineer
Technician who mass-produces industrial enzymes using microbial fermentation and purification technologies.
Yeast and Koji Manufacturing Worker
A job that cultivates microorganisms such as yeast and koji bacteria to manufacture yeast and koji used as raw materials for food processing.
Aging Worker (Fruit Wine Manufacturing)
A manufacturing job that manages quality and ensures stable production in the fermentation and aging processes of fruit wine.
Brewing Engineer (Excluding Development Engineers)
A technical position that manages the production processes of alcoholic beverages and fermented foods, responsible for quality improvement and stable supply.
Soy Sauce Preparation Worker
This occupation involves preparing raw materials such as soybeans and wheat, fermenting and aging them to produce soy sauce.
Distilled Spirits Manufacturing Worker
A profession that manufactures distilled spirits such as whiskey and shochu by fermenting and distilling grains, fruits, and other raw materials.
Seed Confectionery Maker
A profession that measures and mixes raw materials such as flour, sugar, and eggs to manufacture the dough (base) for confectionery.
Chinese Steamed Bun Manufacturer
Food manufacturing technician who consistently handles dough preparation, forming, fermentation, steaming, and packaging of Chinese steamed buns (such as meat buns and bean jam buns).