Develop techniques for improving crop production.
As a Fermentation Scientist, you lead the world through the study of microorganisms. You’re on the cutting edge of technology and scientific progress as you research and develop new foods and chemicals that often lead to biotechnological advancements in the medical field.
Fermentation is a chemical reaction in which substances are broken down by yeast, bacteria, or other microorganisms. As a Fermentation Scientist, you’re responsible for determining which microorganisms combine to create a new compound.
For example, when apple cider goes through the fermentation process, it becomes apple cider vinegar. The sugar molecules in the cider are broken down by naturally occurring bacteria and become acidic, thus creating vinegar. In this process, the key components are the sugar and the bacteria.
It’s your job as a Fermentation Scientist to figure out what it takes to replicate the new compound, as well as the ideal conditions for growth. Working with the compound is like parenting an infant. You’re there at the beginning of its life (fermentation), see it through adolescence (the experimental stages), and finally, set it loose on the world (commercial use).
You spend your days in the laboratory, watching the fermentation process as it happens and proclaiming victory when you reach your goal. Superb concentration and saint-like patience are necessary for this position, as you spend hours working with small samples that require nearly constant coddling.
The excitement lies in wondering what you’ll create. It could be the cure for the common cold, a new kind of cheese, or even a new twist on apple cider. It’s like a surprise gift just waiting to be opened.