Job Purpose:
The Fermentation Technical Manager is responsible for leading a team in support of probiotic production and to collect data for probiotic research and development activities and is accountable for cross-functional work in multiple operational areas including research, laboratory, and production related to probiotic manufacturing activities
Duties and Responsibilities:
• Has primary or shared project responsibility of a complex nature. Conduct research and contribute to research projects, technologies, publications, intellectual property, or trade secrets
• Lead a team to conduct fermentations of various sizes up to and including small pilot to large scale fermentations in support of probiotic production and to collect data for probiotic research and development activities
• Setup and operation of fermentation equipment (i.e. benchtop to large-scale bioreactors, centrifuges, etc.)
• Setup and operation of freeze-dryers
• Accountable for cross-functional work in multiple platforms/process areas including research, laboratory, and production, to support probiotic manufacturing activities
• Solve complex problems requiring original thinking and deductive reasoning and the application of scientific principles to the design and interpretation of probiotic research experiments
• Lead the design and optimization of fermentation & freeze drying processes for probiotic production, focusing on yield, productivity, and product quality
• Develop and implement strategies for media optimization, ensuring optimal growth and productivity of microbial strains in fermentation
• Utilize techniques in microbiology and biochemistry (i.e. gram stain, plating, identification & enumeration of probiotic organisms, spectrophotometry, pH, water activity)
• Conduct strain screening and evaluation to identify and select high-performing probiotic strains
• Design and analyze the results of experiments. Prepare reports with large data sets under time constraints, across various project types
• Communicate and interpret the results of probiotic production fermentation activities, experiments, status of process development/optimization, cost/benefit analysis, and related issues to key stakeholders
• Commitment to safety and adherence to safety protocols and best practices
• Meet challenges, insist on high quality deliverables, demonstrate effective problem-solving skills, and possess the ability to build productive external and internal relationships P 
• Keep current with literature in areas of assignment and in areas of professional interest, with special attention paid to advancements in fermentation technologies, media formulations, and process optimization strategies
• Submit performance improvement initiatives and drive efficiencies and continuous improvement associated with fermentation activities
o Develop and drive budgetary cost reduction strategies
o Development of the fermentation budget
• Train & mentor fermentation team members on fermentation and laboratory techniques & equipment
• Act as a member of the Log10 HACCP and Food Safety Teams
• Participate in any facility audits (Regulatory, ISO, Customer, internal, self-inspections, etc.)
• Other related duties as required
Qualifications:
Minimum Qualifications:
Education
▪ MS or PhD in Biochemical Engineering, Fermentation Sciences, Fermentation Biotechnology, Microbiology, or related fields
Specialized Knowledge
▪ Advanced Computer Skills
▪ Proficient in Microsoft Word and Excel
▪ Setup and operation of fermentation & freeze drying equipment (i.e. benchtop to large scale bioreactors, centrifuges, etc.); 5-7 years preferred
▪ Microbiological Techniques
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
▪ Able to proactively communicate, actively listen, accept feedback, and recognize and deliver results 
Professional Certification(s)
▪ HACCP Certification
▪ Preventive Controls Qualified Individual (PCQI) Training
▪ SQF Practitioner, a plus
Experience
▪ At least 5-7 years of hands-on experience with bacteria fermentation process development and optimization in an industrial setting, after graduation
▪ Three or more consecutive years of experience managing a technical team and demonstrated results of people leadership and mentorship capabilities where people development and training were a responsibility