Technologist — Starter Cultures and Enzymes

Job Description: Technologist — Starter Cultures and Enzymes. Technical support in Uzbekistan. Location: Tashkent, Uzbekistan, with business travel throughout Uzbekistan. We are looking for professional to support world’s top 5 starter cultures producer in Uzbekistan in technical role to promote dairy starter cultures, enzymes, and related ingredients to dairy manufacturers of Uzbekistan. The position combines B2B sales, customer development, dairy technology expertise and technical support to help customers improve product quality and production efficiency.

Job purpose
To develop and increase sales of dairy starter cultures and related ingredients of world’s top 5 starter cultures producer in Uzbekistan by acquiring new industrial customers, growing existing accounts, and providing professional technical support to dairy manufacturers. The employee will be responsible for practical dairy technology expertise, ensuring that customers receive suitable products, reliable technical support, and measurable production benefits. The primary objective is to achieve sustainable revenue and gross-profit growth while building long-term partnerships with dairy manufacturers throughout Uzbekistan.

2. Key responsibilities.

Technical support and application development.

• Develop sales of starter cultures, protective cultures, probiotic cultures, enzymes, and related dairy ingredients across the Uzbekistan market.
• Identify and acquire new customers among:
  • Yogurt and other dairy producers.
  • Hard and soft cheese manufacturers.
  • Sour cream, kefir, and other fermented dairy producers.
  • Large, medium-sized, and regional dairy processing plants.
  • Ice cream manufacturers, where relevant to the product portfolio.
• Build relationships with company owners, general directors, commercial directors, chief technologists, laboratory managers, procurement managers, and production managers.
• Develop customer-specific commercial proposals, quotations, and product recommendations.
• Recommend suitable starter cultures for yogurt, kefir, sour cream, hard and soft cheese, cheese, and other fermented dairy products.
• Understand customer production processes, including milk preparation, pasteurization, fermentation, cooling, and packaging.
• Conduct customer visits, production audits, and technical consultations.
• Organize and supervise laboratory tests, pilot trials, and industrial production trials.
• Optimize fermentation time, acidification curves, texture, viscosity, flavor, post-acidification, and product stability.
• Investigate technical complaints and production deviations, identifying root causes and recommending corrective actions.
• Train customers’ technologists, laboratory personnel, and production operators on the correct application of cultures.
• Support customers in developing new dairy products and improving existing formulations.
• Communicate trial results, application recommendations, and technical feedback to suppliers and internal teams.

3. Key performance indicators (KPIs).

Performance should be evaluated using both commercial and technical indicators.

KPI

Suggested measurement

New customers.

Number of new active purchasing accounts.

Existing customer growth.

Sales growth and retention.

Sales pipeline.

Value and quality of qualified opportunities.

Customer trials.

Number of trials completed and converted into sales.

Trial success rate.

Percentage of trials meeting agreed technical criteria.

Technical complaints.

Resolution time and recurrence rate.

Forecast accuracy.

Actual sales versus forecast.

4. Educational qualifications.

Essential requirements:

• Bachelor's degree in Dairy Technology, Food Technology, Food Science, Microbiology, Biotechnology, or a closely related discipline.
• Solid understanding of dairy microbiology, fermentation processes, and the practical application of starter cultures in industrial dairy production.
• Knowledge of dairy product manufacturing processes, including yogurt, kefir, sour cream and cheese.
• Understanding of food safety, hygiene, quality control, and good manufacturing practices (GMP).

Preferred qualifications:

• Master's degree or specialist qualification in Dairy Technology, Food Science, or Microbiology.
• Additional training in dairy starter cultures, industrial fermentation, food ingredient sales, or technical customer support.
• Training or certification provided by international starter culture manufacturers.
• Knowledge of HACCP principles, ISO 22000, and relevant food safety management systems.

5. Professional experience.

Essential requirements:

• At least 3–5 years of relevant professional experience in the dairy or food industry.
• Practical experience in one or more of the following areas:
  • Dairy production and process technology.
  • Starter cultures, enzymes, dairy ingredients or food additives.
  • Technical sales and application support for dairy manufacturers.
  • B2B sales of industrial food ingredients or related products.
• Experience communicating directly with production managers, chief technologists, laboratory staff, procurement teams, and company management.
• Ability to understand customer production problems and translate technical recommendations into commercially viable solutions.
• Experience preparing quotations, negotiating commercial terms, managing customer accounts, and following up on sales opportunities.

Preferred experience in Uzbekistan:

• Existing professional relationships with dairy manufacturers in Tashkent and other regions of Uzbekistan.
• Experience working with both large industrial dairy plants and small or medium-sized regional producers.
• Familiarity with the local dairy ingredient distribution market and competing suppliers.
• Experience selling imported ingredients and coordinating with international suppliers.
• Understanding of local purchasing practices, customer payment cycles, credit risks, and distribution requirements.
• A proven record of meeting sales targets or developing a customer portfolio in the Uzbek food industry.

6. Language requirements.

• Russian: B2–C1 or equivalent professional proficiency.
• English: B1–B2 or higher.