Fermenter operators control and maintain the equipment and tanks for the production of active and functional ingredients for pharmaceuticals such as antibiotics or vitamins. They also work in the production of cosmetics or personal care products.
The steps and requirements included in lab scale fermentation for the conversion of the biomass into chemicals, sugars or fuels.
Large-scale fermentation used for ethanol production which is further used in productions such as food, pharmaceuticals, alcohol or gasoline production.
Regulatory requirements and Good Manufacturing Practices (GMP) applied in the relevant manufacturing sector.
No competences in this bucket.
Perform the scaling-up or scaling-down of the fermentation processes according to the situation.
Manage the bioreactors used in the fermentation process and cell culture, by setting them up, operate them and perform minor maintenance operations.
Measuring the density of liquids, including oils, using instruments such as hygrometers, or oscillating tubes.
Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.
Adhere to and follow the Standard Operating Procedures (SOP).
Monitor activities and perform tasks ensuring compliance with standards involving environmental protection and sustainability, and amend activities in the case of changes in environmental legislation. Ensure that the processes are compliant with environment regulations and best practices.
Implement safety programmes to comply with national laws and legislation. Ensure that equipment and processes are compliant with safety regulations.
Check the impact of manufacturing machinery on the environment, analysing temperature levels, water quality and air pollution.
Write reports on the manufactured batches history taking into account the raw data, tests performed and compliance to Good Manufacturing Practices (GMP) of each batch of product.
No competences in this bucket.
Fermentation processes related to the conversion of sugar to alcohol, gases and acids.
Conversion of carbohydrates into alcohol and carbon dioxide. This process happens using bacteria or yeasts, or a combination of the two under anaerobic conditions. Food fermentation is also involved in the process of leavening bread and the process of producing lactic acid in foods such as dry sausages, sauerkraut, yogurt, pickles, and kimchi.
The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
The main classes of pathogenic microorganisms, the spread of infection and the use of universal precautions.
No competences in this bucket.
Use various laboratory methods and tools such as gene amplification and sequencing to detect and identify microorganisms such as bacteria and fungi in soil, air, and water samples.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.