hi all
i graduated from faculty of science biology department and specialized in biochemistry-chemistry.
i work in beverage company.
my job duties is:
1. grow yeast under controlled process.
2.Follow up and control the growth process of the yeast involved in the biological process of fermentation.
3.Help in finding a better ways for the production process to improve the product quality and Conduct experiments over different kind of yeast that may be involved in the fermentation process
4.Collect data and make trends for fermentation process in order to solve any deviation in process that may happen in the future.
5.Control the level of the diacetyl production during fermentation process, (which is a by-product involved in the flavor of beer and some foods).
6.Control and adjust the shelf- life for the final product.
7.Ensure applying the safety measurement, quality control and hygienic instruction in the production area.
8.Analysis the constituent of the beer in the lab in order to follow up and control the fermentation process.
9.Train the technician participating in the biological steps of the production.
i graduated from faculty of science biology department and specialized in biochemistry-chemistry.
i work in beverage company.
my job duties is:
1. grow yeast under controlled process.
2.Follow up and control the growth process of the yeast involved in the biological process of fermentation.
3.Help in finding a better ways for the production process to improve the product quality and Conduct experiments over different kind of yeast that may be involved in the fermentation process
4.Collect data and make trends for fermentation process in order to solve any deviation in process that may happen in the future.
5.Control the level of the diacetyl production during fermentation process, (which is a by-product involved in the flavor of beer and some foods).
6.Control and adjust the shelf- life for the final product.
7.Ensure applying the safety measurement, quality control and hygienic instruction in the production area.
8.Analysis the constituent of the beer in the lab in order to follow up and control the fermentation process.
9.Train the technician participating in the biological steps of the production.
