Fermentation Scientist

We are looking for a motivated and curious scientist to join our technical team, working across yeast propagation, fermentation, and microbiological support within the beverage industry. This is a hands‑on role for someone who enjoys practical science, problem-solving, and working closely with others in a collaborative environment.

You’ll be involved in day‑to‑day fermentation activities, supporting microbiological work, and contributing to the development and optimisation of yeast propagation processes and products. This role suits someone who is ambitious, eager to learn, and passionate about fermentation science and the wider beverage sector.

• Carry out yeast propagation, relevant fermentation, and microbiological activities for products supplied directly to customers, ensuring consistency, quality, and performance
• Maintain and operate small scale bioreactors ensuring product quality
• Work in full compliance with BRC accreditation, GMP, HACCP, and internal quality systems
• Generate, review, and maintain accurate technical documentation, batch records suitable for customer‑facing and audit purposes
• Support research and development projects, including laboratory‑scale and pilot‑scale fermentation trials
• Design, execute, and analyse R&D experiments, contributing to new product development and optimisation of existing products
• Interpret experimental data and contribute to technical reports, internal documentation, and scientific papers, posters, or presentations where appropriate
• Support microbiological analysis and monitoring, including routine lab work and hygiene controls
• Collaborate closely with the wider technical, quality, and commercial teams to ensure products meet both regulatory and customer requirements
• Contribute to continuous improvement of processes, methods, and scientific understanding within the team
• Work collaboratively as part of a multidisciplinary team, sharing knowledge and learning from others

• Experience working with yeast propagation, fermentation, or microbiology in a beverage, food, or biotech environment
• Experience working with small scale bioreactors
• Minimum undergraduate Degree (or equivalent) in a relevant discipline such as Bioscience, Fermentation Science, Bioengineering, or a related field
• Strong interest in fermentation, yeast, and applied microbiology
• Good laboratory practice and attention to detail
• Ability to work well both independently and as part of a team
• Familiarity with brewing, cider, wine, or other fermented beverages
• Experience working within quality systems or regulated environments

£30-32.5K depending on experience. Benefits include:

For more information please contact