--Must See--
Progo Foods Jobs Fermentation Scientist For Food Tech, Food Science, Biotech, Microbiology
Progo Foods Jobs Fermentation Scientist For Food Tech, Food Science, Biotech, Microbiology. Progo Foods job openings. Fermentation Scientist job openings. Progo Foods Mysuru Jobs. Interested and eligible applicants can check out all of the details on the same below
Possible Interview Questions are posted below
Fermentation Scientist
Location: Mysuru, Karnataka, India
Job Type: Full-Time
Responsibilities
- Lead culture and probiotic blend development from ideation to launch including working with novel plant protein ingredients, formulation & processing development, shelf-life evaluation, and pilot & manufacturing trials
- Lead engagement with external ingredient suppliers, culture banks, research facilities, pilot plants and co-manufacturers to effectively deliver the final product with determined specifications and within designated timelines and costs
- Conducting research on new types of food products or ingredients to discover new uses for existing products
- Preparing and maintaining fermentation cultures and media in a sterile environment, following standard operating procedures (SOPs) for sterilization and cleanliness procedures
- Determining the effects of environmental conditions such as temperature and acidity levels on the growth and development of microorganisms during fermentation processes
- Conducting laboratory tests to measure microbial activity during fermentation processes to ensure that the process is proceeding properly
- Monitoring production equipment during fermentation processes to ensure that it is functioning properly
- Design and execute experiments systematically to track culture progress and deliver on decided specifications from sensory, nutrition, shelf life, and cost fronts
- Design and conduct microbial studies
- Design and conduct culture strain characterization experiments and establish structure-function relationships
- Develop specifications and testing protocols for the products being developed
- Maintaining detailed records of fermentation processes, including temperature and pH levels, time spans, and other factors
- Work with co-manufacturing facilities on designing and validating HACCP/Food Safety plans
- Conduct troubleshooting and root cause analysis for any product issues that may come up at the lab/pilot/manufacturing scale
- Design internal research lab, pilot scale, and manufacturing facilities
- Keep systematic and thorough records of all work being done
- Develop intellectual property strategy on any novel formulations/processing techniques/products being developed
- Hire and mentor interns/research associates/junior food scientists as needed
- Provide ongoing work updates, project plans, and outcomes to company partners
Desired Qualifications & Personality
- MS or Ph.D. in Fermentation or Microbiology or Biotechnology or Food Technology or Food Science with > 3 years of industry experience
- Solid background in fermentation, microbiology, food chemistry, food engineering, food microbiology and food safety
- HACCP Certified
- Demonstrated experience in experimental design, data analysis and statistical analysis
- Demonstrated experience in formulating and scaling up of food products
- Experience working in plant-based foods sector is a big plus
- Self-starter with a motivation to continuously learn and succeed
- Very resourceful with the ability to make advantaged connections
- Experience understanding and working in the food industry in India is a plus
- Proficient in English and Hindi
- Willing to be flexible with work
Possible Interview Questions:
- Can you describe your experience in leading culture and probiotic blend development from ideation to launch? Please provide an example of a successful project you have worked on in this area. Answer: In my previous role, I led the development of a probiotic blend using novel plant protein ingredients. We started with ideation and conducted formulation and processing development. We also performed shelf-life evaluations and carried out pilot and manufacturing trials. One successful project involved creating a plant-based probiotic yogurt that received positive feedback from consumers.
- How have you effectively engaged with external ingredient suppliers, research facilities, and co-manufacturers to deliver final products within specified timelines and costs? Give us an example of a challenging collaboration you have experienced and how you managed it. Answer: During my tenure as a Fermentation Scientist, I collaborated with external ingredient suppliers to ensure the timely delivery of high-quality ingredients for our projects. In a challenging collaboration, we faced delays due to supply chain disruptions. To manage it, I proactively communicated with the suppliers, researched alternative options, and adjusted the project timeline to accommodate the changes. Ultimately, we successfully launched the product within the designated timeline and costs.
- How do you conduct research on new food products or ingredients to discover innovative uses for existing products? Can you provide an example of a creative solution you have developed through such research? Answer: As a Fermentation Scientist, I actively explore new food products and ingredients to find innovative applications for existing products. In a recent project, we investigated the utilization of a specific plant protein in the creation of meat alternatives. Through extensive research and experimentation, we developed a novel fermentation process that enhanced the flavor and texture of the final product, resulting in a highly successful and marketable meat substitute.
- Can you explain your experience in designing and conducting microbial studies and characterizing culture strains? Provide an example of a study you conducted and the insights you gained from it. Answer: As part of my role, I have designed and executed various microbial studies. In one particular study, we aimed to understand the impact of different environmental conditions on the growth and development of a specific microorganism during fermentation. Through meticulous experimentation and data analysis, we discovered that adjusting acidity levels significantly influenced the production yield and quality of the final fermented product. This finding allowed us to optimize the fermentation process and achieve consistent results.
- How have you contributed to the development of specifications and testing protocols for food products? Share an example where you ensured product quality and compliance through your involvement in developing these protocols. Answer: In my previous position, I actively participated in developing specifications and testing protocols for food products. One notable project involved the creation of a plant-based cheese alternative. I collaborated with the R&D team to establish comprehensive testing protocols to ensure the product’s sensory attributes, nutritional profile, and shelf life met the desired specifications. By closely monitoring and analyzing the test results, we maintained product quality and compliance, resulting in a successful product launch.
Note: The answers provided here are generalized examples and should be tailored to reflect the individual’s specific experiences and achievements.
Editor’s Note: Progo Foods Jobs Fermentation Scientist For Food Tech, Food Science, Biotech, Microbiology. Please ensure you are subscribed to the Biotecnika Times Newsletter and our YouTube channel to be notified of the latest industry news. Follow us on social media like Twitter, Telegram, Facebook
