Job Purpose:
➢ The Fermentation Technologist is a lead position in the Log10 fermentation team and is responsible for activities related to probiotic fermentation & production

Duties and Responsibilities:

• • Lead and conduct activities related to probiotic fermentation (preparation, sanitation, production, harvesting, freeze-drying, and performing of microbial or chemical analysis), probiotic blending, packaging and shipment, data collection and submission.
• ▪ Fermentation & freeze-drying equipment set-up
• ▪ Preparation of media & reagents
• ▪ Cleaning and sanitation of fermentation & freeze-drying equipment & area
• ▪ Sample collection
• ▪ Conduct process monitoring analyses (i.e. water activity (aw), pH, absorbance, optical density, etc.)
• ▪ Conduct equipment monitoring, verification, and calibration activities
• ▪ Completion of daily and weekly checklists as assigned by Supervisor
• ▪ Inventory of fermentation media and consumables
• ▪ Gram stain, plating & enumeration of fermentation culture samples
• • Assist in the development and maintenance of SOP’s, work instructions, documentation and forms for fermentation and probiotic production programs, policies, and procedures.
• • Train Log10 staff in fermentation and probiotic production procedures.
• • Assist in the research, development and implementation of methods for the improvement of the fermentation process.
• • Lead or participate in monthly self-inspections and internal audits.
• • Assist in the development of client services and product development proposals and reports.
• • Accurate completion & review of technical records
• • Data entry of fermentation data
• • Participate in corrective action/preventive action (CAPA) reviews and investigations.
• • Become proficient with our programs for food safety and quality including good manufacturing practices (GMPs), good laboratory practices (GLP’s), International Standards Organization (ISO) practices (22000 or 17025, Safe Quality Food (SQF) and Hazard Analysis Critical Control Points (HACCP) program.
• • Cross train and assist or lead in production operations as needed
• • Other related duties as required

Qualifications:
Minimum Qualifications:
Education

• ▪ Bachelor’s degree in Food Science, Food Microbiology, Biochemistry, Food Safety or Quality Assurance or a Science Degree that Included Laboratory Curriculum (i.e. Chemistry Lab, Biology lab, etc.)
• • Specialized Knowledge
• ▪ Advanced Computer Skills
• ▪ Proficient in Microsoft Word and Excel
• ▪ Knowledge in Probiotics or Fermentation a plus

Skills

• ▪ Ability to Follow Written and Verbal Direction and Maintain a Laboratory Notebook
• ▪ Excellent Verbal and Technical Writing Communication Skills
• ▪ Ability to Develop and Update Technical Documents and Reports
• ▪ Ability to Lead a Team of People

Other Characteristics

• ▪ Attention to Detail
• ▪ Able to Work Independently
• ▪ Able to Make Sound Decisions
• ▪ Positive Attitude and Ability to Work as Part of a Team
• • Professional Certification(s)
• ▪ HACCP Certification
• ▪ Preventive Controls Qualified Individual (PCQI) Training
• ▪ SQF Practitioner, a plus

Experience

• ▪ Minimum 3 years’ experience in food production operations, brewing operations, sanitation, Quality Assurance or Quality Control with laboratory functions, or a medical, chemical or food laboratory
• ▪ 1-year experience in a lead or supervisory role