Assistant Professor / Associate Professor / Professor in Food Formulation and Product Development

Singapore Institute of Technology; Singapore; Presencial; SGD 70 000 - 120 000; Tempo integral

Resumo da oferta

The Singapore Institute of Technology is seeking an Assistant Professor/Associate Professor/Professor in Food Formulation and Product Development. The role involves teaching core modules in food technology and leading research projects with industry partners.

Ideal candidates will hold a PhD in Food Science or a closely related field, possess strong expertise in food formulation, and demonstrate the ability to supervise applied research projects.

Qualificações

• PhD in Food Science, Food Technology, Food Product Development, or closely related discipline.
• Demonstrated expertise in food formulation and ingredient functionality.
• Strong aptitude for applied research with practical solutions for industry challenges.
• Ability to teach and mentor in hands-on, project-based learning environments.
• Good understanding of ingredient relationships and product quality.

Responsabilidades

• Design and teach food technology and product development modules.
• Lead innovative research and projects with industry partners.
• Manage grants to support food innovation initiatives.
• Supervise students in applied research and projects.

Conhecimentos

Food formulation

Product development

Applied research

Mentoring students

Interpersonal communication

Formação académica

PhD in Food Science or related discipline

Ferramentas

Digital tools and technologies

Descrição da oferta de emprego

Assistant Professor / Associate Professor / Professor in Food Formulation and Product Development

Focus Areas

• 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.