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Average Salary
Bachelor’s degree in Microbiology, Food Science, Biotechnology
A Food Microbiologist in Japan studies microorganisms in food to ensure safety, quality, and compliance with regulations. They identify, monitor, and control bacteria, yeast, molds, and other microorganisms in food products to prevent contamination and foodborne illnesses. A Food Microbiologist detect contamination and maintain compliance with food safety standards.
In Japan, strong analytical skills are highly valued.
Standard: 40 hours per week
Typical schedule: 9:00 AM – 6:00 PM (Monday to Friday)
Overtime: Occasionally required during experiments or project deadlines
Strong laboratory and microbiological skills
Knowledge of food safety regulations and protocols
Attention to detail and accuracy
Analytical and problem-solving ability
Data collection, analysis, and reporting
Communication and teamwork skills
Ability to follow strict laboratory procedures
Critical thinking for research
Test and analyze food samples for microbial contamination
Monitor and control the growth of microorganisms in food products
Ensure compliance with food safety standards and regulations
Conduct experiments and research to improve food quality and shelf-life
Prepare technical reports and document findings
Collaborate with R&D, quality control, and production teams
Recommend improvements in food processing and safety measures
Stay updated on new food safety technologies and microbiological research
Performance-based bonuses
Transportation allowance
Health insurance
Paid annual leave and public holidays
Retirement/pension plans
Training and professional development programs
Opportunities for research and career advancement
Flexible working hours
Job Fee
₨ 4,800
Male, Female
Full Time
Job Posted
