Fermentation Operator – Bench-Scale Bioprocesses

About the role

Formo is seeking a hands‑on Fermentation Operator to run day‑to‑day bench‑scale fermentation operations and support scale‑up of its precision‑fermentation technology. You will operate bioreactors, prepare media and feeds, and ensure each batch follows SOPs with real‑time documentation.

Key responsibilities

• Assemble, sterilise, inoculate, monitor, harvest and shut down bench‑scale glass fermenters.
• Run multiple fermentations in parallel according to SOPs and batch records.
• Prepare media, feeds and buffers: weigh, mix, adjust pH, and perform sterile filtration.
• Calibrate and maintain pH and dissolved‑oxygen probes; replace seals, tubing and consumables.
• Take aseptic samples on schedule and conduct routine in‑process checks (OD, pH, microscopy, contamination plating).
• Record process data, deviations and observations in batch records and the ELN in real time.
• Manage consumables and raw‑material stock, keep the lab clean, ordered and audit‑ready.
• Clean and sterilise vessels, probes, lines and parts; follow strict safety and SOP compliance.

Required profile

• Vocational training as a biology, chemistry or food‑technology lab technician (e.g., Biologielaborant, BTA, CTA) or a Bachelor’s degree in biotech, biology or food science.
• No prior fermentation experience required – training will be provided.
• Additional experience in GMP, food, brewing or pharma production is a plus.

Required skills

• Solid microbiological basics and aseptic technique.
• Operation of bench‑scale glass fermenters.
• Media preparation and sterile filtration.
• pH and dissolved‑oxygen probe calibration and maintenance.
• OD measurement, microscopy and contamination plating.
• Electronic Lab Notebook (ELN) documentation.
• Compliance with GMP and safety SOPs.

What we offer

• Full‑time, fixed‑term contract in a fast‑growing biotech startup.
• Opportunity to work on cutting‑edge precision‑fermentation projects.
• Collaborative environment with process development and ingredient research teams.