Faculty - Food, Chemical and Biotechnology

Schemes of Service:

Faculty

Division:

Food, Chemical and Biotechnology

Employment Type:

Fixed Term

The Singapore Institute of Technology (SIT) is Singapore’s first University of Applied Learning, offering industry-relevant degree programmes that prepare its graduates to be work- and future-ready professionals. Its mission is to maximise the potential of its learners and to innovate with industry, through an integrated applied learning and research approach, so as to contribute to the economy and society.

The university’s unique pedagogy integrates work and study, embracing authentic learning in a real-world environment through collaborations with key strategic partners. Its focus on applied research with business impact is aimed at helping industry innovate and grow. SIT’s centralised campus within the Punggol Digital District features a vibrant learning environment where academia and industry are tightly integrated with the community.

SIT espouses an applied learning approach and offers degrees with a strong focus on science and technology. Our faculty work closely with industry on translational research and innovation, as well as provide consultancy on solutions to industry challenges. This well-established nexus with industry endows our graduates with deep skills and work-ready training experience.

SIT is also establishing strategic live test beds known as ‘Living Labs’ both within and beyond its Punggol campus to support greater experiential learning and strengthen its applied research offerings. The university’s pool of experts works with multi-disciplinary teams to drive the horizontal technology enablers required to support SIT’s strategic translational research.

SIT is strengthening its applied Food Technology capabilities in food innovation, formulation science and product development, and is building a cohort of academic staff who are experienced in translating scientific knowledge into practical industry applications. Focus areas for Food Formulation and Product Development include:

• Food formulation and ingredient functionality
• Product quality and sensory evaluation
• Food processing and manufacturability
• Nutrition and healthier reformulation
• Sustainable and emerging food systems

Responsibilities:

• Design, develop, and teach core food technology, food formulation and food product development modules.
• Lead or co-lead innovative applied research and industry collaboration projects with industry partners.
• Secure and manage research grants to support and develop applied research initiatives that strengthen Singapore’s food innovation, food manufacturing capabilities, and ingredient application sectors.
• Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design and product commercialisation.

Qualifications:

• A PhD in Food Science, Food Technology, Food Product Development, Food Formulation, or a closely related discipline.
• Demonstrated expertise in food formulation, ingredient functionality, product development and/or applied food innovation.
• Strong aptitude for applied research, with the ability to apply new knowledge into practical solutions for real-world food industry challenges.
• Ability to teach, mentor, and supervise students in applied, hands-on, project-based and practice-oriented learning environments.
• Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.

The following are desirable:

• Relevant industry experience in food product development, applications, technical service, formulation, innovation or manufacturing support.
• Experience in one or more of the following areas: healthier reformulation, clean-label systems, plant-based products, alternative proteins, functional foods, sustainable ingredients or food waste valorisation.
• Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical testing.

Key Competencies:

• Food formulation science and ingredient functionality and product design, with the ability to translate ingredient knowledge into practical formulation decisions.
• Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods, alternative proteins, functional foods or health-oriented products.
• Healthier reformulation, including sugar, salt and fat reduction, clean-label formulation, functional foods, precision nutrition, sustainable ingredient use and alternative protein applications.
• Formulation for manufacturability, product stability, shelf-life, sensory quality, nutrition, cost and scale-up.
• Applied research and industry collaboration in food product innovation, product troubleshooting, ingredient application, formulation optimisation and pilot-scale product development.
• Excellent interpersonal, written, and verbal communication skills.
• High level of digital literacy and proficiency in relevant digital tools and technologies.