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Key Responsibilities and Required Skills for Zymology Assistant

💰 $ - $

LaboratoryFermentationBiotechnologyFood Science

🎯 Role Definition

The Zymology Assistant supports laboratory and pilot-scale fermentation operations, enzymology research, and quality control for projects involving yeast, enzymes and microbial fermentations. This role focuses on preparing and maintaining cultures and growth media, executing controlled fermentations, performing routine analytical and microbiological assays, maintaining accurate laboratory documentation, and supporting process development and scale‑up activities in compliance with SOPs, GMP/GLP and safety protocols. Ideal candidates combine hands-on aseptic technique, basic analytical skills, and the ability to translate experimental results into actionable process improvements.

📈 Career Progression

Typical Career Path

Entry Point From:

  • Laboratory Technician (Microbiology / Biotech)
  • Fermentation Technician / Brewery Assistant
  • Quality Control Technician (Microbiology)

Advancement To:

  • Fermentation Scientist / Process Development Scientist
  • Senior Zymology or Enzymology Scientist
  • Production Supervisor / Pilot Plant Manager
  • Quality Assurance Specialist (Microbiology-focused)

Lateral Moves:

  • Analytical Chemist (HPLC/GC focus)
  • Regulatory Affairs Associate (food/biotech)
  • Microbiology Quality Control Specialist

Core Responsibilities

Primary Functions

  • Prepare, sterilize and validate culture media, buffers and reagents for yeast and bacterial growth according to SOPs and batch records, ensuring accurate volumes, pH adjustment and sterility checks prior to use.
  • Perform aseptic transfers and inoculations of stock strains, maintain and expand master and working cell banks (MCB/WCB), and document chain-of-custody to preserve strain integrity and traceability.
  • Operate, monitor and log pilot- and laboratory-scale bioreactors/fermenters (bench, 2–50 L) including set-up, calibration of probes (pH, DO, temperature), programmable control profiles, agitation and aeration control for reproducible fermentation runs.
  • Conduct yeast propagation and inoculum preparation at small and pilot scales, implementing step‑wise scale‑up procedures to achieve target cell densities while minimizing contamination risk.
  • Run routine and specialized enzymology assays — activity assays, substrate conversion measurements, and inhibitor screens — using standardized protocols and appropriate controls to generate reliable activity data.
  • Collect and prepare fermentation and enzymatic samples for analytical testing (HPLC, GC, LC-MS, spectrophotometry), including quenching, dilution, filtration and labeling to meet QC and R&D sample integrity requirements.
  • Perform microbiological testing: plate counts (CFU), serial dilutions, streaking, isolation, Gram stains, microscopy-based viability counts and colony morphology analysis to assess culture purity and performance.
  • Execute routine analytical measurements (OD600, pH, dissolved oxygen, sugar concentration, ethanol, organic acids) and interpret trends to support fermentation control, troubleshooting and optimization.
  • Maintain accurate and contemporaneous laboratory notebooks, electronic lab records (ELN) and LIMS entries for all experiments, following ALCOA+ principles and internal documentation standards.
  • Follow GMP/GLP and food safety protocols (HACCP, sanitary practice) during process runs, cleaning-in-place (CIP) and sterilization-in-place (SIP) activities; document deviations and corrective actions per quality system.
  • Support aseptic cleaning, sterilization and maintenance of laboratory glassware, tubing, probes and fermenter components; coordinate with facilities for equipment maintenance and calibration schedules.
  • Participate in process development experiments and small-scale design of experiments (DoE), collecting and summarizing data to support optimization of yield, productivity and enzyme performance.
  • Troubleshoot fermentation runs by diagnosing common issues (contamination, foaming, nutrient limitation, oxygen transfer limitations) and recommending immediate corrective actions and process improvements.
  • Assist in method development and validation for enzymology and fermentation-related analytical assays, including linearity, precision, accuracy and limit-of-detection assessments.
  • Support raw material and consumables inventory management: track lot numbers, expiry dates, storage conditions and generate procurement requests to avoid production interruptions.
  • Execute routine instrument operation and preventative maintenance for analytical equipment (spectrophotometers, pH meters, autoclaves, balances), escalating calibration or repair needs to lab management.
  • Collaborate closely with R&D, QC, production and regulatory teams to align experimental plans, contribute to experimental design, and provide data for regulatory submissions or internal reviews.
  • Implement and document risk assessments for laboratory activities, including biological safety procedures, waste handling, and emergency response measures for fermentation-related hazards.
  • Train and mentor junior laboratory staff and interns on SOPs, aseptic technique, proper assay execution and accurate data capture to foster a high-performance laboratory culture.
  • Compile experimental data and prepare concise technical summaries, reports and presentations that translate experimental outcomes into recommendations for process optimization or scale-up decisions.
  • Monitor and improve laboratory efficiency by proposing small process improvements, standardizing workflows, and assisting in SOP updates based on experimental learnings and regulatory guidance.
  • Participate in cross‑functional initiatives to improve product quality, reduce cycle time and enhance analytical throughput while maintaining compliance with safety and quality systems.
  • Maintain strict confidentiality around proprietary strains, enzyme formulations and process parameters, and follow company IP and data security policies when handling experimental results.

Secondary Functions

  • Support ad-hoc data requests and exploratory data analysis.
  • Contribute to the organization's data strategy and roadmap.
  • Collaborate with business units to translate data needs into engineering requirements.
  • Participate in sprint planning and agile ceremonies within the data engineering team.

Required Skills & Competencies

Hard Skills (Technical)

  • Aseptic technique and sterile handling for yeast and microbial cultures, including contamination prevention and environmental monitoring.
  • Hands-on experience with bench and pilot-scale fermenters/bioreactors: set-up, probe calibration (pH/DO/temperature), PID control and data logging.
  • Yeast propagation, inoculum development, cryopreservation and working cell bank maintenance.
  • Enzymology techniques: activity assays, substrate conversion monitoring and basic kinetics interpretation.
  • Microbiological testing skills: serial dilutions, plate counts (CFU), streaking, Gram staining and microscopy.
  • Analytical sample preparation for HPLC, GC, LC‑MS and spectrophotometric assays, including quenching and filtration techniques.
  • Familiarity with GMP/GLP documentation practices, SOP creation and adherence to HACCP/food-safety protocols.
  • Proficiency with laboratory information management systems (LIMS), electronic lab notebooks (ELN) and batch record entry.
  • Basic instrument operation and troubleshooting for spectrophotometers, pH meters, autoclaves, balances and centrifuges.
  • Data handling and analysis skills using Excel (pivot tables, charts), and basic statistics for interpretation of experimental trends.
  • Experience with sterilization methods (autoclave, filtration), CIP/SIP procedures and routine cleaning validation.
  • Knowledge of process scale-up principles, oxygen transfer fundamentals (kLa), and agitation/aeration strategies for yeast fermentations.

Soft Skills

  • Strong attention to detail with disciplined documentation and data integrity habits.
  • Clear oral and written communication skills for cross-functional collaboration and technical reporting.
  • Problem-solving mindset with practical troubleshooting and root-cause analysis abilities.
  • Team-oriented attitude and experience training or mentoring junior staff in lab procedures.
  • Time management and organization to balance multiple experiments and production priorities.
  • Adaptability to fast-paced R&D or pilot-scale environments and shifting project priorities.
  • Proactive continuous-improvement focus and openness to feedback.
  • High ethical standards and commitment to lab safety and regulatory compliance.
  • Critical thinking and the ability to synthesize experimental data into actionable insights.
  • Customer-focused orientation when interacting with internal stakeholders (R&D, QC, production).

Education & Experience

Educational Background

Minimum Education:

  • Associate degree (A.S.) in Biology, Microbiology, Biotechnology, Fermentation Science, Food Science or related laboratory discipline; or equivalent technical certification plus hands-on experience.

Preferred Education:

  • Bachelor of Science (B.S.) in Microbiology, Biochemistry, Chemical Engineering, Fermentation Science, Food Science, or Biotechnology.
  • Additional certifications: HACCP, GMP, ISO familiarity, or specialized fermentation/enzymology coursework.

Relevant Fields of Study:

  • Microbiology
  • Biochemistry
  • Fermentation Science
  • Food Science & Technology
  • Chemical / Bioprocess Engineering

Experience Requirements

Typical Experience Range: 1–5 years of laboratory experience in fermentation, microbiology, enzymology, or related biotech/food labs.

Preferred:

  • 2–4 years of direct experience in yeast or microbial fermentations, pilot-scale bioreactor operation, and routine enzymology or analytical testing.
  • Prior experience working under GMP/GLP, in a food/biotech manufacturing or R&D environment, and exposure to LIMS/ELN systems.
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