Research Assistant – Microbial Fermentation at University of Limpopo

Minimum Qualifications and Requirements  

Applicants must meet the following requirements:  

• A Master of Science (MSc) degree in Microbiology (NQF Level 9).  
• Demonstrable  practical   knowledge   of   standard   microbiological   and analytical  laboratory techniques.  
• Good analytical and problem - solving abilities.  
• Ability to work independently and as part of a research team.  
• Proficiency in one or more African languages dominant in the Limpopo province (e.g., Sepedi, Tshivenda, Xitsonga) to facilit ate community engagement. 
• A  good  understanding  of  fermentation  kinetics  and  indigenous/traditional  food  fermentation processes will be a strong advantage.  

Key Performance Areas (Duties and Responsibilities)   

• The  successful  candidate  will  be  responsible  for  supporting  the  research  group's  portfolio, specifically in microbial fermentation and related studies.   

Duties include:  

• Monitoring active fermentation processes, accurately recording experimental data, and ensuring its safe storage.  
• Performing routine microbiological and chemical analyses on fermentation products (e.g., wine) to ensure quality control and research integrity.  
• Assisting with the general management and organisation of the laboratory, including inventory control and ensuring adherence to safe ty protocols.  
• Assisting  in  the  creation, population,  and  maintenance  of  a database  for  indigenous  microbial cultures.  
• Compiling and assisting in the preparation of scientific reports and documentation of research findings.  
• Maintaining accurate and  up - to - date records of all laboratory activities, including consumables usage and expense tracking.