Fermentation scientists are food scientists who study microorganisms in the fermentation process and how they relate to food and medicines. They research, analyze and develop new uses for fermentation. They conceive, plan, develop and evaluate technical and business projects in the areas of fermentation and microbiology. Additionally, they provide leadership and oversee the activities of the fermentation technology staff and other areas as assigned.
What Responsibilities Will I Have?:
- Oversee fermentation pilot plant and recovery, shake flask development, mutation screening programs and strain development programs
- Conduct microbiology research to improve present strains that are utilized in production
- Develop programs for contamination reduction and increasing fermenter up time
- Conceive, plan, develop, and evaluate technical and business projects
- Empower the fermentation technology team to improve the overall reliability and productivity of the fermentation process
- Partner with production (and other support functions) to troubleshoot, identify and implement productivity improvements for the production process
- Organize, interpret and present data to peers
- Provide leadership and oversee the activities of the fermentation technology staff
- Prepare, review and provide guidance for the preparation of documents to meet all compliance requirements
- Interface with the appropriate regulatory and compliance agencies (i.e., FDA), as needed
- Manage department budgets and control expenses
- Ensure compliance with all safety, environmental and corporate quality
- Conduct review of literature and make recommendations for application to current process issues
Recommended High School Courses:
The following high school courses are recommended: agricultural education, biology, mathematics, business and computer skills.
A master’s degree in microbiology, biochemistry or related field.