Key Responsibilities and Required Skills for a Kombucha Quality Analyst

🎯 Role Definition

A Kombucha Quality Analyst is the scientific and sensory cornerstone of a kombucha brewery. This role is a unique blend of a laboratory scientist, a sensory expert, and a process detective, dedicated to upholding the quality and integrity of the product from raw ingredients to the final packaged beverage. You are the guardian of the SCOBY, the master of metrics, and the final word on whether a batch meets the brand's exacting standards. This position ensures that every bottle delivered to the consumer is not only safe and compliant but also a delicious and consistent representation of the brand's unique character. Success in this role directly impacts consumer trust, brand reputation, and the overall success of the production process.

📈 Career Progression

Typical Career Path

Entry Point From:

Quality Control Technician (Food/Beverage/Pharma)
Laboratory Technician (Academic or Commercial)
Recent Graduate (Food Science, Microbiology, Chemistry)
Brewery Cellar Person or Assistant Brewer

Advancement To:

Senior Quality Analyst or Quality Team Lead
Quality Assurance Manager
Research & Development (R&D) Specialist
Production Manager or Brewmaster

Lateral Moves:

Sensory Scientist
Regulatory Affairs Specialist
Process Improvement Specialist

Core Responsibilities

Primary Functions

Conduct comprehensive daily sensory analysis (organoleptic testing) of raw materials, in-process ferments, and finished products, evaluating attributes like flavor, aroma, acidity, carbonation, and appearance against established brand profiles.
Perform a range of microbiological tests, including yeast and bacteria counts, aerobic plate counts, and wild yeast/mold screening, using aseptic techniques to ensure product stability and safety.
Execute routine analytical chemistry testing throughout the production cycle, precisely measuring key parameters such as pH, titratable acidity (TA), Brix (sugar levels), and alcohol by volume (ABV) to guide fermentation.
Maintain, calibrate, and troubleshoot all laboratory equipment, including pH meters, spectrophotometers, density meters, microscopes, and titrators, ensuring the accuracy and reliability of all measurements.
Meticulously document all quality control data, test results, batch information, and non-conformances in a Laboratory Information Management System (LIMS) or designated quality logs for traceability and analysis.
Initiate and manage the hold process for any out-of-specification materials or products, leading root cause analysis investigations and collaborating with the production team to implement effective Corrective and Preventive Actions (CAPAs).
Oversee the health, propagation, and management of the kombucha SCOBY (Symbiotic Culture of Bacteria and Yeast) library, ensuring the culture's consistency and vitality for all production batches.
Develop, validate, and continuously improve Standard Operating Procedures (SOPs) for all quality assurance checks, laboratory tests, and sensory evaluation processes to standardize best practices.
Manage the facility’s environmental monitoring program by performing routine ATP and microbiological swabbing of equipment and surfaces to verify sanitation effectiveness and prevent contamination.
Actively participate as a key member of the facility's HACCP (Hazard Analysis and Critical Control Points) team, helping to identify risks, monitor critical control points, and ensure ongoing compliance.
Manage the finished product retention library, cataloging samples from each batch for shelf-life studies, future analysis, and troubleshooting purposes.
Evaluate all incoming raw materials, including teas, sugars, juices, and botanicals, against established specifications to approve or reject them before they enter the production stream.
Train production and cellar staff on critical quality control points, proper aseptic sampling techniques, GMPs, and sanitation best practices to build a culture of quality throughout the facility.
Lead and moderate sensory panel sessions, providing training to panelists to maintain a calibrated and reliable team for objective product evaluation.
Compile, analyze, and interpret quality data to identify trends, process drifts, and areas for improvement, generating clear and concise reports for management to drive data-informed decisions.

Secondary Functions

Support the Research and Development team by providing analytical and sensory feedback for new product formulations, ingredient trials, and process optimization experiments.
Assist in ensuring compliance with all relevant regulatory standards (e.g., FDA, TTB, local health departments) by maintaining meticulous records and preparing documentation for audits and inspections.
Investigate customer complaints related to product quality, performing a thorough root cause analysis and working with cross-functional teams to implement a resolution and prevent recurrence.
Manage the inventory of all laboratory supplies, chemical reagents, and testing consumables, anticipating needs and placing orders to prevent any disruption to the quality testing schedule.
Act as a subject matter expert for the quality department during internal and third-party audits (e.g., GMP, organic, GFSI), providing necessary documentation and explaining processes to auditors.

Required Skills & Competencies

Hard Skills (Technical)

Aseptic Laboratory Techniques: Mastery of aseptic sampling, serial dilutions, microbiological plating, and media preparation to prevent contamination and ensure accurate results.
Analytical Instrumentation: Hands-on experience operating and calibrating standard laboratory equipment such as pH meters, spectrophotometers, refractometers, alcolyzers, and autotitrators.
Food Safety & Quality Systems: Deep understanding of food safety principles including HACCP, Good Manufacturing Practices (GMPs), and FSMA regulations.
Data Management & LIMS: Proficiency in using Laboratory Information Management Systems (LIMS) or similar software for data entry, tracking, and reporting; strong skills in Microsoft Excel or Google Sheets for data analysis.
Fermentation Science: Solid theoretical and practical knowledge of microbiology and the biochemical processes involved in kombucha fermentation.
Sensory Evaluation: Trained palate and experience with formal sensory analysis methodologies for descriptive testing and quality scoring of beverages.

Soft Skills

Attention to Detail: An exceptional eye for detail and a commitment to precision in both laboratory work and documentation.
Analytical Problem-Solving: The ability to critically analyze data, troubleshoot process and product deviations, and determine effective root causes.
Collaborative Communication: Excellent verbal and written communication skills to effectively report findings, train colleagues, and work cross-functionally with production, R&D, and management.
Time Management & Autonomy: Proven ability to work independently, prioritize tasks, and manage a dynamic workload in a fast-paced production environment.

Education & Experience

Educational Background

Minimum Education:

Bachelor's degree in a relevant scientific discipline.

Preferred Education:

Master's degree in Food Science, Microbiology, or a closely related field.

Relevant Fields of Study:

Food Science
Microbiology
Chemistry
Biology
Brewing & Fermentation Science

Experience Requirements

Typical Experience Range:

1-3 years of hands-on experience in a quality control or quality assurance role within the food and beverage, brewing, wine, or pharmaceutical industry.

Preferred:

Direct experience working with fermented beverages (kombucha, beer, cider, wine) is highly desirable. Prior involvement in managing a sensory panel, environmental monitoring programs, or experience in a facility with a certified quality system (e.g., SQF, BRC) is a significant asset.