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Key Responsibilities and Required Skills for Kombucha Laboratory Technician

💰 $40,000 - $65,000

BrewingFood ScienceQuality ControlMicrobiologyFermentation

🎯 Role Definition

The Kombucha Laboratory Technician is responsible for hands-on testing, monitoring, and documentation of kombucha fermentation processes across R&D, quality assurance, and production lines. This role ensures product safety, consistency, and regulatory compliance through microbial and chemical testing (pH, titratable acidity, sugar analysis), sensory evaluation support, aseptic sampling, and rigorous implementation of SOPs, GMP and HACCP practices. The ideal candidate blends microbiology and beverage fermentation know-how with meticulous recordkeeping and a continuous improvement mindset.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Brewer's Apprentice or Production Brewer with fermentation exposure
  • Microbiology Lab Assistant or Food Safety Technician
  • Quality Control (QC) Associate in beverage or food manufacturing

Advancement To:

  • Senior Laboratory Technician / Lead QA Technician
  • Quality Assurance Supervisor or QC Manager (Beverages)
  • R&D Fermentation Scientist / Process Development Technician

Lateral Moves:

  • Production / Brew House Technician
  • Packaging & Filling Supervisor
  • Sensory Analyst or Regulatory Affairs Specialist

Core Responsibilities

Primary Functions

  • Perform routine microbiological testing on kombucha and process samples using aseptic technique, including serial dilutions, spread and pour plating, colony counting, and calculation of CFU/mL to verify microbial safety and culture viability.
  • Measure and record physicochemical parameters such as pH, titratable acidity, Brix (°Bx), specific gravity, dissolved CO2 and temperature for production and pilot batches, ensuring readings meet internal specifications and regulatory limits.
  • Prepare and analyze samples for organic acid and sugar profiling using HPLC, refractometry or enzymatic assays, and interpret results to support fermentation control and shelf-life stability.
  • Execute and document sensory support tasks: coordinate sensory panels, manage sample preparation and coding, and record descriptive feedback for new formulations or quality deviations.
  • Carry out environmental monitoring and hygiene verification of the fermentation area and packaging lines using contact plates, swabbing, ATP bioluminescence tests, and other sanitation verification methods.
  • Maintain and calibrate laboratory equipment (pH meters, balances, pipettes, spectrophotometers, CO2 meters) according to calibration schedules and document calibration records in LIMS or paper logs.
  • Manage LIMS and paper-based lab notebooks: enter test results, maintain audit trails, generate certificates of analysis (COAs), and ensure data integrity, traceability, and timely reporting.
  • Execute aseptic sampling protocols from tanks, kegs, and packages across production shifts while coordinating with production to minimize contamination risk and downtime.
  • Follow SOPs, batch records, and GMP/HACCP requirements; escalate non-conformances, document deviations, and participate in CAPA (Corrective and Preventive Actions) investigations.
  • Conduct fermentation monitoring and inoculum handling: prepare starter cultures, monitor SCOBY/yeast-bacteria ratios, and support recipe scaling from pilot to production volumes.
  • Perform accelerated shelf-life and stability testing, sample aging studies, and microbial challenge testing to support shelf-life claims and package validation.
  • Assist with R&D experiments: prepare media, set up controlled fermentations, run comparative analytical assays, and document experimental results for product innovation.
  • Support product release decisions by compiling QC test results, reviewing batch records, and coordinating with QA and production stakeholders for on-time shipping.
  • Implement and improve sampling plans, laboratory workflows, and test methods to increase throughput, reduce variability, and support continuous improvement initiatives.
  • Train and mentor junior lab technicians and production staff on lab safety, aseptic technique, sampling procedures, and correct use of testing equipment.
  • Manage inventory of laboratory reagents, consumables, and media; prepare reagents and sterilize equipment when required; place purchase requests to maintain uninterrupted testing capacity.
  • Coordinate third-party laboratory submissions when specialized testing (e.g., GC-MS, advanced microbial sequencing) is required and review external lab reports for consistency with internal data.
  • Ensure compliance with local and federal food safety regulations, label claims, and record retention policies; support audits (customer, third-party, and regulatory) by providing accurate documentation and process descriptions.
  • Investigate and troubleshoot out-of-specification (OOS) test results by performing root cause analysis, running confirmatory testing, and documenting corrective actions.
  • Participate in cross-functional meetings with production, R&D, and supply chain to align on quality objectives, scale-up plans, new product introductions, and corrective actions.
  • Maintain rigorous safety practices including proper chemical handling, waste disposal, PPE use, and MSDS familiarity; contribute to a culture of safety in the brewery and lab.
  • Support carbonation and packaging QA checks: test fill levels, headspace oxygen, CO2 content, and package integrity to prevent recalls and ensure consistent product experience.
  • Keep up-to-date technical SOPs, method validation records, and training logs; propose improvements to QA systems and laboratory processes to support company growth and compliance.

Secondary Functions

  • Assist in pilot production batches, helping to translate lab-scale fermentation parameters to production-scale operations and documenting outcomes.
  • Support consumer complaint investigations by retrieving retained samples, running confirmatory tests, and summarizing technical findings for cross-functional review.
  • Collaborate with procurement and supply chain to qualify raw material suppliers (tea, sugar, cultures) through vendor testing and certificates of analysis.
  • Participate in product labeling and regulatory submissions by providing technical documentation of formulation, microbiological safety, and shelf-life data.
  • Contribute to continuous improvement projects such as reducing batch-to-batch variation, optimizing fermentation time, and improving sampling efficiency.

Required Skills & Competencies

Hard Skills (Technical)

  • Microbiological testing and aseptic technique: serial dilutions, plating, CFU counting, and environmental monitoring.
  • Wet chemistry analysis: pH measurement, titratable acidity, Brix/refractometry, specific gravity and basic titrations.
  • Analytical instrumentation experience: HPLC, spectrophotometry, refractometers, GC-MS (preferred) and related sample prep.
  • Lab equipment calibration and maintenance: pH meters, balances, pipettes, CO2 meters and incubators.
  • Fermentation monitoring and basic process control: temperature control, inoculum prep, and yeast/bacteria handling.
  • Quality systems and documentation: SOP creation, batch records, CAPA, deviation reporting and CoA preparation.
  • Food safety frameworks: GMP, HACCP, and familiarity with local food/beverage regulations and audit processes.
  • Data management: LIMS or other laboratory data systems, Excel for data analysis, and accurate recordkeeping.
  • Sensory panel support and basic sensory evaluation methodologies.
  • Sterilization and sanitation techniques, autoclave and filtration handling, and safe chemical waste disposal.

Soft Skills

  • Exceptional attention to detail and commitment to data integrity.
  • Strong written and verbal communication for cross-functional reporting and audit support.
  • Problem-solving mindset with practical troubleshooting of lab and process issues.
  • Time management and ability to prioritize tasks in a fast-paced production environment.
  • Team player who can train others, accept feedback, and support production schedules.
  • Adaptability to variable shift patterns and seasonal production demands.
  • Continuous improvement orientation and ability to implement process improvements.
  • Safety-first attitude and commitment to maintaining a clean, compliant work environment.

Education & Experience

Educational Background

Minimum Education:

  • High school diploma or equivalent with demonstrated lab or production experience.

Preferred Education:

  • Associate's or Bachelor's degree in Food Science, Microbiology, Fermentation Science, Chemistry, Biochemistry, or a related field.

Relevant Fields of Study:

  • Food Science
  • Microbiology / Applied Microbiology
  • Fermentation Science / Brewing Science
  • Chemistry / Biochemistry
  • Quality Assurance / Food Safety

Experience Requirements

Typical Experience Range:

  • 1–3 years of hands-on lab or production experience in beverage fermentation, food microbiology, or quality control.

Preferred:

  • 2–5 years working specifically with kombucha, fermented beverages, craft brewing, or other non-alcoholic fermentation processes, including documented experience with microbiological and analytical testing, SOP management, and HACCP/GMP environments.

Additional preferred qualifications: experience with HPLC or GC methods, prior work in a small-batch craft environment, LIMS familiarity, and certifications such as ServSafe or HACCP training.

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