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Laboratory Technician
Erlanger, KY, US
Scientific
Bachelors Degree
Full Time, Temporary
$21-28 per hour
Entry Level
On-site
Food and Beverage Production
First Shift (Day)
Erlanger, KY, US
$21-28 per hour
Entry Level
Full Time, Temporary
Food and Beverage Production
On-site
Scientific
Bachelors Degree
First Shift (Day)
Job details
Laboratory Technician
Food Science
Erlanger, KY
M-F; 9am-5pm
$21-28 per hour; BOE
We are looking for a highly detail-oriented and self-motivated Laboratory Technician to join our Food Science team and directly support our High Pressure Processing (HPP) Food Laboratory.
Position Summary
This position reports to the Food Science Manager and is responsible for directly supporting food microbiology and chemistry testing in the Food Laboratory. This includes conducting critical pathogen challenge studies and shelf-life studies on various food products. The ideal candidate must be able to work with minimal supervision while maintaining the integrity and high standards of the lab.
Key Responsibilities
- Collaborate with Food Laboratory staff to execute pathogen challenge studies and shelf-life studies on food products.
- Strictly follow SOPs, GMPs, manuals, specifications, and all established laboratory procedures.
- Prepare and maintain media and chemical solutions, ensuring proper handling, storage, use, and disposal techniques for safety and data integrity.
- Perform basic food microbiology testing, including sample preparation, inoculation, plating (culture and 3M Petrifilm® methods), and rapid tests.
- Perform basic food chemistry analyses (pH, aW?) and food texture analyses.
- Accurately record and enter data and communicate results on specified timelines.
- Properly use and maintain laboratory equipment and supplies according to specifications.
- Assist with maintaining an extensive microorganism library.
- Conduct or assist with special projects, including non-standard analyses, method development, validation of new equipment, and production of benchtop food samples.
Qualifications and Skills
Basic Qualifications (Required)
- Education: Bachelor of Science (BS) degree in Microbiology, Food Science, Food Engineering, or related areas (e.g., Meat Science, Chemical Engineering, Chemistry, Organic/Bio-chemistry).
- Technical Skills:
- Competency in basic microbiology techniques (pipetting, serial dilutions, Gram staining, visual organism identification, spread/pour plating, reading plates).
- Basic computer skills, including proficiency with MS Excel.
- Good verbal and written communication skills.
- Competency in basic microbiology techniques (pipetting, serial dilutions, Gram staining, visual organism identification, spread/pour plating, reading plates).
- Note: Local candidates are preferred.
Advanced Skills/Knowledge Gained in this Role
The successful candidate will advance their skills and knowledge in:
- Microbiological and quality analyses for the food industry.
- Experimental design and data analysis.
- Basic food formulation and processing for various applications.
- Food safety regulations in North America.
Working Conditions
- Up to 100% of time will be spent in a laboratory setting.
- Must be able to safely work with foodborne pathogens (including, but not limited to, E. coli O157:H7, Salmonella spp., and Listeria monocytogenes) in a BSL-2 environment.
- Must be able to handle all types of food products without objection.
- Ability to frequently lift up to 25 lbs and occasionally lift up to 50 lbs.
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