As a fermentation scientist (or zymologist), your role will involve studying microorganisms in the fermentation process and then applying this knowledge to the processing of consumer goods such as bread and wine.
Fermentation roles incorporate elements of chemistry, engineering, microbiology, and food science to develop new fermented food and beverages. The work environment itself is split between the office, the lab, and the test kitchen.
With the opportunity to help create new food and drink products for consumers, fermentation represents a dynamic and rewarding career for anyone involved.
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