Responsibilities

• Perform baking tests to evaluate the quality and performance of the yeast.
• Perform microbiological testing including master aseptic plating and transfers, media preparation techniques, and pathogen testing for Salmonella and Listeria.
• Perform chemical and physical analyses including moisture, protein, phosphate, starch, salt, specific gravity, brix, sludge, and other relevant parameters.
• Prepare and inoculate laboratory culture vessels required for the first factory fermentation stage.
• Conduct quality control checks on finished product.
• Maintain, calibrate, and verify laboratory equipment; troubleshoot and correct equipment problems.
• Record and report laboratory data manually and/or electronically.
• Communicate results to production departments and Laboratory Supervisor or Manager as needed.
• Interpret testing results and place nonconforming product on hold pending rewor...