"Research Position in Sensory Characterization and Food Product Formulation for Transitional Foods"

As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skill sets that are relevant to industry demands while working on research projects in SIT.

About the project:

Difficulties in swallowing or chewing affect millions worldwide, especially amongst the elderly. We have recently been awarded a research project to develop transitional foods which can make a positive impact on the quality of life for those with swallowing difficulties. The project includes two new research positions that will work closely together with each other and with the multidisciplinary team of project investigators. We invite outstanding and talented candidates who are passionate about foods and have a strong desire to develop or enhance their R&D competencies to apply for these positions.

The primary role of this position is in the area of sensory characterization, food product formulation and production, oral processing characterization and conduct of surveys. The position requires a strong background in food chemistry, food product development, colloidal science, sensory science as well as survey research.

Key Responsibilities

• Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.
• Undertake these key responsibilities in the project:
  1. Design, conduct and analyse survey amongst Speech and Language Therapists in Singapore
  2. Develop food products with transitional behaviour
  3. Conduct sensory tests of food products, including in-mouth characteristics
• Document, publish and present research findings
• Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaison with vendors/suppliers.

Job Requirements

• A Degree in food Science or related area
• Passion for developing and analysing the behaviour of foods
• Evidence of strong knowledge and interest in food chemistry, applications of hydrocolloids and proteins, emulsions and sensory evaluation
• Evidence of ability to lead, manage and perform research independently as well as in a group

Key Competencies:

• Strong experimentation skills and theoretical knowledge in food science and technology.
• Able to work independently as well as to maintain strong working relationships with people within and external to the university.
• Show strong initiative and sense of responsibility
• Proficient in technical writing and presentation
• Possess a high degree of self motivation and curiosity in technical pursuits, with the ability to develop original ideas
• Possess a desire to develop new engineering solutions to help the society