Job Req ID: 106730
Job Type: Full-time Work Category: Onsite Application Close Date: 01/25/2026 Sponsorship: Not Available Compensation: $100,600.00 - $151,000.00 We are GALLO We're a family-owned company with a 90+ year legacy, that's consistently recognized as a Glassdoor "Best Places to Work." We have 130+ brands in our total alcohol beverage portfolio including wine, malt, spirits, and ready-to-drink beverages. We're home to the #1 wine and spirits brands in the U.S. - Barefoot Wine & High Noon and are the official sponsors of the NFL, NHL, UFC, and PGA of America. A Taste of What You'll Do Join our team as a Scientist in Yeast Genetics & Fermentation, where you'll turn genetic insight and fermentation science into better beverages. You will design and execute research that links yeast genetics to physiology, develop strains, and create precision fermentation methods to optimize performance across wine, spirits, malt and other fermented products. You'll manage bench through production-scale fermentations, maintain yeast inocula, collect and analyze data, and translate promising findings from lab to commercial scale. You'll collaborate closely with winemakers, chemistry, product development, and other cross-functional partners to prioritize research objectives, troubleshoot process challenges, and implement scalable solutions. Responsibilities include experimental design, execution, and analysis, preparing technical reports and SOPs, presenting results to diverse stakeholders, supporting harvest trials, and maintaining rigorous research records. Leadership in experimental microbiology, and commitment to safety and regulatory compliance are essential. We're seeking a curious, methodical scientist who communicates clearly, mentors others, and thrives in both collaborative and independent settings. Strong analytical skills, experience with modern molecular biology and fermentation techniques, and a track record of translating research into products are valuable. Regular attendance and timeliness are required. Gallo values diverse perspectives and is committed to an inclusive workplace where all backgrounds, identities and experiences are welcome. If you're passionate about innovative yeast genetics and fermentation, and excited to make measurable contributions to product quality and process improvement, we'd love to hear from you. What You'll Need • Ph.D. in Microbiology, Genetics, Biochemistry, Molecular Biology, Cellular Biology, Biology, Biotechnology, Fermentation Science, Brewing, or Food Science plus 3 years of demonstrated fermentation research, beverage making research, or microbiology research experience OR Master's degree in Microbiology, Genetics, Biochemistry, Molecular Biology, Cellular Biology, Biology, Biotechnology, Fermentation Science, Brewing, or Food Science plus 5 years of demonstrated fermentation research, beverage making research, or microbiology research experienceReceive an email alert when similar new jobs are posted. It's free, fast and easy.
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