Basic Function

To undertake research and development activities within the Startera project, focused on the development, optimisation and scale-up of defined starter cultures for non-dairy fermented foods. The successful candidate will develop and evaluate starter cultures for vegetable fermentations, optimise the production and stabilisation of a freeze-dried water kefir starter culture, and support validation from laboratory through to pilot and commercial scale.

The role will involve hands-on food microbiology and fermentation research, experimental design and data analysis, and close collaboration with Teagasc personnel and industry partners to deliver the technical objectives of the project.

Background

Traditional fermented foods such as water kefir, sauerkraut and kimchi often rely on spontaneous fermentations or undefined microbial communities. These processes can be difficult to control and scale, resulting in inconsistent fermentation performance, variable product quality and an increased risk of batch failure.

The Startera project aims to address these challenges by developing defined, stable and easy-to-use starter cultures specifically designed for non-dairy fermented foods. The project will develop starter cultures for vegetable fermentations, convert an existing water kefir culture into a stable freeze-dried format and validate its performance through laboratory, pilot and commercial-scale production trials.

The position will be based at Teagasc Moorepark and will provide the successful candidate with access to food microbiology, bioprocessing, fermentation and pilot-scale production facilities. The candidate will work closely with the project team, Teagasc technical personnel and external industry partners

• Develop and evaluate defined starter cultures for vegetable fermentations.
• Isolate, identify and maintain microorganisms relevant to starter-culture development.
• Produce and optimise freeze-dried water kefir starter cultures.
• Conduct laboratory- and pilot-scale fermentation experiments.
• Support the transfer and scale-up of starter-culture production processes.
• Assess culture viability, stability, fermentation performance and reproducibility.
• Support commercial water kefir production trials with an industry partner.
• Collect, analyse and interpret experimental data.
• Maintain accurate experimental records and prepare protocols, reports and project deliverables.
• Contribute to the management of microbial cultures, samples, equipment and consumables.
• Work closely with project colleagues, pilot-plant personnel and commercial partners.
• To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.
• To actively participate in the annual business planning and Performance Management Development System (PMDS) processes.
• To fully co-operate with the provisions made for ensuring the health, safety and welfare of oneself, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations, including full compliance with the responsibilities outlined in the Safety Statement.
• To carry out other duties as may be assigned from time to time

* This job specification is intended as a guide to the general range of duties and is intended to be neither definitive nor restrictive.  It will be reviewed from time to time with the post holder.

 Note:  The ‘essential’ qualifications, knowledge, skills and behavioural competencies outlined above are ‘must-have’ which will be used in the selection process.

Gender, Diversity and Inclusion

At all levels in Teagasc, we believe in growing and keeping alive an open, diverse and inclusive workplace which is respectful to all and nurtures different perspectives, for the benefit of all in the organisation.

We are committed to the principles of 'Equal Opportunities, No Barriers, Active Inclusion'.

We actively welcome applications from people from diverse backgrounds.