Cooperative × Keywords: Fermentation
38 jobs found.
Low-Temperature Food Manufacturing Worker
A job that handles the manufacturing processes of preserved and processed foods in refrigerated and frozen environments, managing temperature and conducting quality inspections.
Natto Production Equipment Operator
A job responsible for machine operation and hygiene management from raw material preparation to fermentation management and packaging in the natto manufacturing process.
Dairy Product Manufacturing Equipment Operator
A job that operates and monitors dairy product manufacturing equipment to maintain product quality and production efficiency.
Dough Mixer (Bread and Confectionery Manufacturing)
A profession that kneads dough for bread and confectionery, handles processes such as shaping and baking, and mass-produces delicious and safe products.
Agricultural Chemistry Researcher
Agricultural chemistry researchers study the chemical properties and interactions of crops, soil, fertilizers, and pesticides, contributing to improvements in agricultural productivity, quality enhancement, and safety assurance.
Biochemical Production Engineer
A technical position that designs, operates, and optimizes processes for mass production of products and intermediates using biochemical processes such as enzymes and microorganisms.
Biotechnology Development Engineer
Engineer who develops products and processes for pharmaceuticals, agriculture, environmental uses, etc., using biological methods and molecular engineering techniques.
Fermented Milk Manufacturing Worker
Uses cow's milk as raw material, adds lactic acid bacteria, and strictly manages temperature and time to manufacture fermented milk products such as yogurt.
Fermentation Microbiologist
A researcher who studies the fermentation mechanisms of microorganisms and develops and optimizes fermentation processes for food, pharmaceuticals, biofuels, etc.
Bread Baker
A manufacturing job that uses raw materials such as flour, water, and yeast to handle everything from bread dough preparation to shaping, fermentation, and baking.