酱油发酵微生物专家

岗位职责:
• 负责酱油酿造的发酵技术研究， 包括酱油菌种的筛选，评估，发酵测试等， 支持产品开发的需求。
• 负责酱油酿造机理的研究(原油各关键指标与菌种，曲料、发酵工艺等的相关性及调控技术), 酿造工艺的研究( 基于对酱油酿制机理的研究，根据新产品或产品质量升级的需求，开发酱油酿制新工艺), 新技术应用等, 以适应市场及业务发展需求.
• 负责项目研究所产出的核心技术的推进落实，编写技术文档，撰写文章专利等.
• 负责对外研究机构，高校等的沟通以及新的菌种开发引进。

任职资格:
• 博士学硕士学历三年以上相关经验，微生物学，发酵等相关专业；
• 发酵食品相关工作/研究经验优先，包括但不限于酱油，醋，酒类等。
• 英语能力良好，能满足工作需求

Unilever is an organisation committed to equity, inclusion and diversity to drive our business results and create a better future, every day, for our diverse employees, global consumers, partners, and communities. We believe a diverse workforce allows us to match our growth ambitions and drive inclusion across the business. At Unilever we are interested in every individual bringing their ‘Whole Self’ to work and this includes you! Thus if you require any support or access requirements, we encourage you to advise us at the time of your application so that we can support you through your recruitment journey.