B.Sc./M.Sc. in Microbiology, Food Microbiology, Biotechnology, or a related discipline from a recognized institution.
Relevant experience in a dairy, food-processing, beverage, pharmaceutical, or quality-control laboratory will be preferred.
Fresh graduates with strong academic knowledge and practical laboratory skills may also be considered.

Good knowledge of food and dairy microbiology.
Practical knowledge of microbiological testing techniques and laboratory procedures.
Familiarity with GMP, GHP, HACCP, and food-safety principles.
Ability to maintain accurate laboratory records and prepare technical reports.
Good analytical, communication, and problem-solving skills.
Ability to work independently as well as in a team.
Willingness to work in a production/factory environment and, when required, in shifts.

Conducting microbiological testing of raw milk, dairy products (i.e. raw milk, cheese, butter, ghee, yogurt etc.) water, packaging materials, and environmental samples.
Performing routine tests such as Total Viable Count (TVC), Total Coliform, E. coli, yeast and mould, and other relevant microbiological analyses.
Maintaining laboratory records, test reports, logbooks, and other quality-control documentation accurately.
Preparing and maintaining microbiological culture media, reagents, and laboratory equipment.
Ensuring laboratory activities are conducted in accordance with approved SOPs, quality standards, and applicable regulatory requirements.
Performing any other laboratory or quality-control duties assigned by management.

Microbiologist

Summary