Quality Control Microbiologist

Job Summary

The Quality Control & Microbiologist is responsible for ensuring the safety, consistency, and compliance of all fruit pulp products, fruit powders, and frozen slices. This role oversees both the microbiological integrity and the physiochemical properties of the product from raw material intake to final packaging, ensuring maximum shelf-life stability and adherence to national and international food safety standards (FSSAI, HACCP, ISO 22000).

Key Responsibilities

Microbiological & Shelf-Life Analysis

• Conduct routine microbiological plating (Total Plate Count, Yeast & Mold, Coliforms, E. coli, Salmonella) on raw materials, in-process samples, and finished pulps.
• Design and execute ambient and accelerated shelf-life studies to monitor product stability over time, particularly for pulps stored at room temperature.
• Perform environmental monitoring of the processing area, including air quality checks, equipment swab tests, and personnel hygiene validation.
• Validate the efficacy of thermal processing (pasteurization/sterilization) by monitoring microbial load pre- and post-processing.

Physiochemical Quality Control

• Test and document critical control parameters of fruit pulps (e.g., mango, guava) including Total Soluble Solids (Brix), pH, Titratable Acidity (TA), and viscosity/consistency.
• Monitor color parameters, flavor profiles, and aroma consistency against established reference standards.
• Evaluate moisture content and physical properties for dehydrated fruit powders.

Packaging & Line Inspection

• Conduct structural and integrity tests on primary packaging, including stand-up pouches, rigid In-Mold Labeling (IML) containers, and aseptic bags, checking for vacuum seals, micro-leaks, and oxygen permeability.
• Monitor filling line temperatures and CIP (Clean-In-Place) chemical concentrations.

Compliance & Documentation

• Maintain meticulous daily lab records, non-conformance reports, and Certificate of Analysis (COA) generation for outgoing shipments.
• Ensure the laboratory adheres to Good Laboratory Practices (GLP) and manage the calibration schedule for all lab instruments.

Qualifications & Skills

• Education: BSc or MSc in Microbiology, Food Technology, Food Science, or a related discipline.
• Experience: 2–5 years of laboratory experience in a food and beverage manufacturing environment (fruit processing or juice manufacturing preferred).
• Technical Skills: Proficiency in standard microbiological plating techniques, aseptic handling, and operation of physiochemical lab equipment (refractometers, pH meters, titrators).
• Knowledge: Strong understanding of HACCP, GMP, and food safety regulatory requirements.

Pay: ₹20,000.00 - ₹30,000.00 per month

Education:

• Master's (Preferred)

Experience:

• Quality control: 3 years (Required)

Work Location: In person