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SACCO IS LOOKING FOR A FERMENTATION SCIENTIST

Sacco System is an international leader within probiotics and lactic acid bacterial starter cultures for food.

The candidate will work in the “Development” group of CSL Centro Sperimentale del Latte Pilot Plant, with two other scientists.
The main work is to develop fermentation processes for microbial cultures at “litre scale”, and support the further upscaling, including collaboration with internal and external clients.

Your primary responsibility:

Optimize strains of various species by molecular microbiology
Set up and run small scale fermentations
Assays of various types to assess improvements
Work closely with research scientists to plan the experiments

Your background:

PhD (or MSc with 3+ years of experience)

Experience:

Experience with controlled fermentation and related technologies, e.g. freeze-drying.
Experience with research projects.
A deep understanding of microbial physiology, ideally at the genetic and molecular level.
It is an advantage if he/she has experience with lactic acid bacteria/probiotics and strictly anaerobic bacteria.
Industrial, international experience is also an advantage, and so are publications and patent experience.

Skills

Positive spirit, dynamic, flexible, precise, fast to learn, work alone, work in teams.


Please apply sending a cv to: cv@saccosrl.it and m.pedersen@saccosrl.it
Please note that only CVs written in English and with a detailed cover letter for your motivation and fit for this position will be considered.

For further information, please contact Martin Pedersen, R&D Director, by e-mail: m.pedersen@saccosrl.it

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Open positions - Careers
Open positions - SACCO IS LOOKING FOR A FERMENTATION SCIENTIST Sacco System is an international leader within probiotics and lactic acid bacterial starter cultures for food. The candidate will work in the “Development” group of CSL Centro Sperimentale del Latte Pilot Plant, with two other scientists. The main work is to develop fermentation processes for microbial cultures at “litre scale”, and support the further upscaling, including collaboration with internal and external clients. Your primary responsibility: Optimize strains of various species by molecular microbiology Set up and run small scale fermentations Assays of various types to assess improvements Work closely with research scientists to plan the experiments Your background: PhD (or MSc with 3+ years of experience) Experience: Experience with controlled fermentation and related technologies, e.g. freeze-drying. Experience with research projects. A deep understanding of microbial physiology, ideally at the genetic and molecular level. It is an advantage if he/she