Food Technologist

The Kombucha Food Technologist job involves designing, executing, and optimizing fermentation processes for kombucha production, while also analyzing and documenting fermentation results. They must maintain a sterile laboratory environment and ensure compliance with quality and safety standards. Key Responsibilities: Fermentation Process Design and Optimization: Developing and refining kombucha fermentation processes, including selecting appropriate microorganisms (SCOBY), determining optimal fermentation conditions (temperature, time, etc.), and ensuring consistent product quality. Laboratory Management: Maintaining a sterile laboratory environment, managing equipment, and ensuring proper storage of cultures and materials. Data Analysis and Documentation: Performing data analysis on fermentation results, including microbial counts, pH, acidity, and flavor profiles. Documenting findings and preparing reports. Quality Control: Ensuring kombucha products meet quality standards and specifications, and adhering to food safety regulations. Collaboration: Working with other teams (e.g., production, research, quality control) to ensure seamless operations and product development. Innovation: Researching new fermentation techniques and exploring different substrates (e.g., herbs, fruits) to develop innovative kombucha products. Skills and Qualifications: Scientific Background: Bachelor's or Master's degree in biotechnology, microbiology, food science, or a related field. Laboratory Skills: Experience with aseptic techniques, microbial culturing, and fermentation processes. Data Analysis: Proficiency in data analysis software and statistical methods. Communication and Collaboration: Strong written and verbal communication skills, with the ability to work effectively in a team. Problem-Solving: Ability to troubleshoot problems and identify solutions to complex fermentation challenges. Knowledge of Kombucha Fermentation: Familiarity with the microbiology and biochemistry of kombucha fermentation, including the role of SCOBY and the production of various compounds. Regulatory Compliance: Knowledge of food safety regulations and quality standards.