Innovation Product Development Intern (Food Tech)

SATS Ltd.; Singapore; On-site; SGD 13,000 - 20,000; Full time

Job summary

SATS Ltd. in Singapore is seeking an intern to assist the Innovation and Product Development team with new product concepts and prototypes. You will learn and contribute to processes from concept to kitchen tours, while supporting the team with insights and hands-on execution.

The role covers product development and research, offering exposure to market trends, batch upscale recipe work, and sensory evaluation to enhance product quality for SATS's culinary offerings.

Qualifications

• Knowledge of Microsoft Office (Excel and Word).
• Ability to work independently and as part of a team.
• Strong interpersonal and time-management skills.

Responsibilities

• Develop and contribute new product concepts and prototypes in line with given briefs.
• Apply knowledge of food processing technologies and provide support to processes and products.
• Monitor shelf life for potential products.
• Conduct internal sensory within the team and gather feedback to improve development.
• Participate in meal presentation for clients and assist in coordinating kitchen tours and events.
• Conduct basic research of market trends, new food ingredients and technologies.
• Focus on batch upscale recipes and suggest substitute ingredients to improve final product quality.
• Assist with applied-research to study functional ingredients for shelf life and organoleptic quality.
• Assist in studies on food fortifications to improve overall nutrition profile.

Skills

Microsoft Office

Time management

Project management

Interpersonal skills

Job description

SATS Ltd. in Singapore is seeking an intern to assist the Innovation and Product Development team with new product concepts and prototypes. You will learn and contribute to processes from concept to kitchen tours, while supporting the team with insights and hands-on execution.

The role covers product development and research, offering exposure to market trends, batch upscale recipe work, and sensory evaluation to enhance product quality for SATS's culinary offerings.