Senior Yeast Fermentation & Process Development Scientist

Polymer; Durham (NC); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Health insurance

Vision insurance

Dental insurance

Life insurance

401(k) plan

Job summary

Hoofprint Biome, a Durham, NC startup, seeks a fermentation scientist to design and execute yeast fermentation and protein production processes. You will contribute to sustainable animal agriculture by advancing fermentation science and scalable production in a modern lab.

Ideal candidates have 6+ years of hands-on experience (or 4+ with a PhD) in microbial fermentation, strong problem-solving skills, and a collaborative mindset.

Qualifications

• 6+ years of hands-on fermentation and process development for lab to industrial scale.
• Experience in microbial fermentation in agri-food/pharma contexts preferred.
• Strong knowledge of fermentation principles, processes, and equipment.
• Experience with bioreactor maintenance and instrumentation is a plus.

Responsibilities

• Lead process development for high yield protein and enzyme production, hands-on.
• Characterize yeast fermentation performance from well plates to pilot scale fermenters.
• Optimize media and processes to maximize protein titer, including feed composition and pH control.
• Operate and maintain bench and pilot bioreactors and sensors.
• Ensure safety, regulatory compliance, and maintain quality records.

Skills

Fermentation

Process development

Problem solving

Team player

Independent worker

Lab operations

Education

B.S./M.S. in chemical/biochemical engineering

PhD in chemical/biochemical engineering or related

Tools

Benchtop bioreactors

Centrifugation

Filtration systems

3D printing

Job description

Hoofprint Biome, a Durham, NC startup, seeks a fermentation scientist to design and execute yeast fermentation and protein production processes. You will contribute to sustainable animal agriculture by advancing fermentation science and scalable production in a modern lab.

Ideal candidates have 6+ years of hands-on experience (or 4+ with a PhD) in microbial fermentation, strong problem-solving skills, and a collaborative mindset.