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Responsibilities
🚀 The research scientist will conduct dairy microbiology research in the area of fermented dairy products and starter culture selection and applications. The scientist must be familiar with the basics and operations of modern microbiological techniques used to elucidate the complex microbial system in fermented dairy products. The Scientist will conduct research following scientific methods to identify key factors leading to improved flavor and texture. This position reports to the R&D manager.
🔴 Requirements:
◽ Ph.D. in Molecular Biology with less than three years of experience: Possess a Ph.D. in molecular biology, indicating advanced knowledge crucial for investigating and manipulating factors influencing flavor and texture in scientific research.
◽ Expertise in bacterial genetics: Have specialized skills and knowledge in bacterial genetics, essential for exploring genetic factors that contribute to flavor and texture, particularly in bacteria.
◽ Demonstrated research experience: Proven track record in conducting research projects aimed at improving flavor and texture, showcasing hands-on experience in experiment design, data analysis, and deriving meaningful conclusions.
🔴 Responsibilities:
◽ Conduct dairy microbiology research: Perform research in fermented dairy products and starter cultures selection and applications.
◽ Utilize modern microbiological techniques: Be familiar with the basics and operations of modern microbiological techniques to study the microbial system in fermented dairy products.
◽ Apply scientific methods for flavor and texture improvement: Conduct research following scientific methods to identify key factors for enhanced flavor and texture in dairy products.
◽ Report to R&D manager: This position requires reporting to the Research and Development (R&D) manager.
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