Strong sense of responsibility × Keywords: Fermentation
59 jobs found.
Cream Fermentation Worker (Butter Manufacturing)
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Glutamic Acid Manufacturing Engineer (Excluding Production Engineers)
A profession that utilizes microbial fermentation technology to design, operate and manage manufacturing processes, and ensure quality for the mass production of glutamic acid.
Raw Material Preparer (Bread and Confectionery Manufacturing)
A job that mixes and prepares dough ingredients for bread and confectionery, forming the foundation for stable quality product manufacturing.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
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.
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.
Filter press operator (miso manufacturing)
A manufacturing operator who operates filtration machines in the miso production process to remove impurities and maintain quality.
Acetic Acid Manufacturing Worker
Manufacturing technician who refines raw materials into high-purity acetic acid through processes such as chemical reactions and distillation, and performs monitoring, control, and quality assurance of the production process.
Zatsubushi Manufacturing Worker
Specialized technical occupation that manufactures zatsubushi through processing seafood via salting, drying, fermentation, and other steps.
Shiokara manufacturer
Job of salting squid or seafood, fermenting and aging to manufacture shiokara.