Fermentation Process Management × Keywords: Yeast
12 jobs found.
Whisky Manufacturing Worker
A profession that manufactures whisky through processes such as mashing, fermentation, distillation, and aging of malt, and performs quality control.
Head (Kashira) (Sake Manufacturing)
Oversees the entire sake brewing process, from production planning and quality control to guiding manufacturing staff.
Sake Yeast Starter Maker (Liquor Manufacturing)
A profession that manufactures yeast starter (yeast culture liquid serving as the base for moromi fermentation) and manages its quality. Optimizes the yeast propagation environment to support the foundation of sake brewing.
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.
Shirozake Manufacturing Worker
Shirozake manufacturing workers handle processes from raw material selection to fermentation, distillation, aging, and storage to produce shirozake, a high-alcohol distilled liquor.
Sake Moromi Making Supervisor
A job that manages and supervises the moromi process of sake, responsible for adjusting fermentation conditions and improving quality.
Chunin (Alcohol Manufacturing)
This occupation handles all manufacturing processes for alcoholic beverages, from raw material processing to fermentation, distillation, storage, filtration, etc., and works on quality control and production efficiency improvement.
Fermentation Worker (Bread Production)
A manufacturing position in bread production responsible for everything from ingredient mixing to fermentation, shaping, and baking. Thoroughly manages quality and hygiene to produce stable products in mass production lines or workshops.
Bread Maker
Bread makers measure and mix raw materials such as flour and yeast, handle a series of processes including fermentation, shaping, and baking, and mass-produce bread in factories or bakeries.
Beer Fermentation Worker
A profession that saccharifies malt, adds hops followed by fermentation and maturation with yeast, and manages beer quality and flavor.