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Key Responsibilities and Required Skills for Kombucha Analyst

💰 $55,000 - $85,000

ScienceQuality AssuranceFood & Beverage

🎯 Role Definition

The Kombucha Analyst is a specialized professional at the intersection of food science, quality assurance, and data analysis, focused exclusively on the kombucha brewing process. This role is the guardian of product quality, consistency, and safety, from raw ingredient sourcing to the final packaged beverage. A Kombucha Analyst employs a combination of sensory evaluation, chemical analysis, and microbiological testing to monitor and optimize every batch. They are responsible for ensuring that the final product not only meets all regulatory standards (including TTB alcohol compliance) but also aligns with the brand's desired flavor profile, mouthfeel, and effervescence. This position requires a keen palate, a meticulous scientific approach, and the ability to translate complex data into actionable insights for the production and product development teams.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Quality Control Technician (Food/Beverage)
  • Laboratory Technician (Microbiology/Chemistry)
  • Recent Graduate (Food Science, Fermentation Science)

Advancement To:

  • Senior Kombucha Analyst / R&D Scientist
  • Quality Assurance Manager
  • Head of Production / Brewmaster

Lateral Moves:

  • Product Development Specialist
  • Sensory Program Manager

Core Responsibilities

Primary Functions

  • Conduct daily analytical testing on in-process and finished kombucha, including pH, titratable acidity (TA), Brix (sugar levels), and alcohol content using instruments like a densitometer or gas chromatograph (GC).
  • Perform comprehensive microbiological analysis, including yeast and bacteria counts, and screen for potential contaminants to ensure product safety and SCOBY health.
  • Spearhead the sensory evaluation program, organizing and leading panel tastings to assess flavor, aroma, color, and carbonation, ensuring consistency with brand standards.
  • Meticulously document all analytical and sensory data in a Laboratory Information Management System (LIMS) or other designated database for traceability and trend analysis.
  • Monitor fermentation kinetics and SCOBY (Symbiotic Culture of Bacteria and Yeast) health, making data-driven recommendations for process adjustments to achieve target profiles.
  • Calibrate, maintain, and troubleshoot all laboratory equipment, including pH meters, spectrophotometers, and alcohol testing apparatus, to ensure accurate and reliable measurements.
  • Develop and refine Standard Operating Procedures (SOPs) for all quality control tests and laboratory processes to ensure repeatability and compliance.
  • Analyze batch-over-batch data to identify trends, investigate deviations from specifications, and implement effective corrective and preventative actions (CAPAs).
  • Collaborate directly with the brewing and production teams to communicate quality metrics and provide real-time feedback to guide brewing decisions.
  • Manage the shelf-life testing program, evaluating product stability and quality over time under various storage conditions.
  • Evaluate incoming raw materials, such as tea, sugar, and flavorings, to confirm they meet stringent quality and specification requirements before use.
  • Uphold and enforce Good Manufacturing Practices (GMPs) and food safety protocols (like HACCP) within the laboratory and production environment.
  • Prepare detailed quality reports and dashboards for management, summarizing key performance indicators, batch performance, and quality trends.
  • Participate actively in new product development and R&D trials by providing analytical support and sensory feedback on experimental batches.
  • Investigate customer complaints related to product quality, using retained samples and batch data to determine the root cause.
  • Manage the inventory of laboratory supplies, reagents, and consumables, ensuring the lab is always well-stocked for required testing.
  • Stay current with TTB (Alcohol and Tobacco Tax and Trade Bureau) regulations and other relevant food safety laws to ensure the company's continuous compliance.
  • Train production staff on proper sampling techniques and basic quality checks to foster a company-wide culture of quality ownership.
  • Lead root cause analysis for any out-of-specification results, working cross-functionally to resolve issues promptly and prevent recurrence.
  • Develop organoleptic standards for all products and ingredients, creating a sensory library for training and reference.

Secondary Functions

  • Support ad-hoc data requests and exploratory data analysis to answer business questions related to production efficiency and product attributes.
  • Contribute to the organization's data strategy and roadmap, particularly concerning quality data collection and utilization.
  • Collaborate with business units, such as marketing and sales, to translate consumer feedback and market trends into tangible product quality targets.
  • Participate in sprint planning and agile ceremonies if the R&D or data teams operate within that framework.

Required Skills & Competencies

Hard Skills (Technical)

  • Fermentation Science: Deep understanding of microbial processes, yeast/bacteria interactions, and the biochemical changes during kombucha fermentation.
  • Analytical Chemistry: Proficiency with laboratory instrumentation such as pH meters, spectrophotometers, refractometers, GC, and HPLC for component analysis.
  • Microbiological Techniques: Expertise in aseptic sampling, plating, cell counting, and microbial identification to ensure product safety and culture health.
  • Sensory Evaluation: Trained ability to objectively assess taste, aroma, and mouthfeel; experience in running and participating in sensory panels.
  • Data Analysis & Management: Skill in using LIMS, spreadsheets (Excel), and statistical software to track, analyze, and visualize quality data.
  • Quality Management Systems (QMS): Knowledge of GMP, HACCP, and SOP development and implementation.
  • Regulatory Compliance: Familiarity with FDA and TTB regulations, particularly concerning alcohol content in non-alcoholic beverages.

Soft Skills

  • Meticulous Attention to Detail: A sharp eye for precision and accuracy is critical in both lab testing and data logging to ensure product integrity.
  • Problem-Solving: The ability to logically and methodically troubleshoot process deviations, equipment malfunctions, and quality issues.
  • Strong Communication: Excellent verbal and written skills to clearly articulate complex scientific findings to both technical and non-technical colleagues.
  • Collaboration & Teamwork: A proactive approach to working with production, R&D, and management to achieve shared quality goals.
  • Sensory Acuity: A refined palate and sense of smell, coupled with the vocabulary to describe sensory attributes effectively.

Education & Experience

Educational Background

Minimum Education:

  • Bachelor of Science (B.S.) degree in a relevant scientific field.

Preferred Education:

  • Master of Science (M.S.) degree, providing deeper specialization.

Relevant Fields of Study:

  • Food Science
  • Microbiology
  • Chemistry or Biochemistry
  • Fermentation Science

Experience Requirements

Typical Experience Range: 2-5 years of hands-on experience in a quality control laboratory within the food, beverage, or brewing industry.

Preferred: Direct experience with fermented beverages (kombucha, beer, wine, or spirits) is highly desirable. Experience in a CPG (Consumer Packaged Goods) environment is a significant asset.

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