Mentor, Food Technology (Teach, Projects, East, Lead)

JONDAVIDSON PTE. LTD.; Singapore; On-site; SGD 90,000 - 150,000; Full time

Job summary

An educational institution in Singapore is seeking an Assistant Director with extensive experience in food technology. The ideal candidate will lead applied learning and innovation projects, guide students in Capstone Projects, and manage laboratory facilities. Strong qualifications in Food Science, a track record in food product development, and teaching abilities are essential. This position offers a chance to shape industry-relevant education at a professional level.

Qualifications

• A good degree in Food Science and Technology or related disciplines.
• At least 10 years of relevant industry experience in food product development.
• Experience in working with industry partners and academia.
• Strong grounding in food science domains.
• Ability to design and deliver teaching materials.
• Proficient in analytical techniques for food characterization.

Responsibilities

• Design and deliver Food Technology and related laboratory sessions.
• Mentor students in projects and applied learning activities.
• Lead innovation and applied research projects with industry.
• Manage and maintain laboratory facilities and equipment.
• Support university's strategic goals through leadership roles.
• Enforce safety standards in laboratory operations.

Skills

Food product development

R&D

Process scale-up

Regulatory compliance

Analytical techniques

Teaching competencies

Education

Degree in Food Science and Technology or related disciplines

Master’s degree / PhD

Job description

My client an education institution has a position for Assistant Director level equivalent.

The division (houses a centralized pool of academic staff under the professional officer scheme. These professional officers come with specialised and deep technical skills acquired through extensive industry experience. They form the talent pool which brings a much-needed industry perspective to student learning. They facilitate applied learning and applied research in the institution, complementing the academic expertise of the faculty to bring industry practices and applications into the curriculum.

These professional officers leverage on their industry experiences to create authentic learning environments, where discovery and innovation take place. They act as coaches and mentors to students during practical learning activities such as laboratory sessions, Capstone Projects and the Integrated Work Study Programme. These officers could also lead or work with faculty on industry innovation projects to provide solutions to the industry.

In addition to their role in applied learning and applied research, these professional officers manage the centralised laboratory facilities and resources in the institution. With Technical Officers, laboratory safety professionals, and administrators in the division, they jointly develop central policies and processes for the safe and seamless operation of laboratories in the institution.

Key Responsibilities

• Design, develop, and deliver Food Technology and related laboratory sessions, practice modules, and applied learning activities.
• Mentor and guide students in Capstone Projects and the Integrated Work Study Programme (IWSP).
• Lead and execute innovation and applied research projects in collaboration with industry partners.
• Manage, maintain, and optimize laboratory facilities and equipment to support teaching, research, and industry projects.
• Undertake leadership or coordinator roles, as assigned by the Team Lead, in support of the university’s strategic goals.
• Uphold and enforce safety standards and practices in all laboratory operations.

Job Requirements

• A good degree in Food Science and Technology or related disciplines such as Chemistry, Biochemistry, Pharmaceutical Sciences, or Chemical Engineering. Master’s degree / PhD would be advantageous.
• At least 10 years of relevant industry experience with proven expertise in food product development and innovation, covering areas such as R&D, process scale‑up, and regulatory compliance. Involvement in market introduction and commercialization of food products will be a strong advantage.
• Proven track record in working with industry partners, academia, or research institutes to drive food innovation. Experience contributing to or supporting industry or research funding projects and translating outcomes into practical applications is desired.
• Strong grounding in at least two or more food science domains such as food chemistry, food microbiology, food processing, sensory science, or food engineering. Willingness and ability to expand into adjacent domains as part of role development.
• Ability to design and deliver teaching and training materials for undergraduate and/or postgraduate modules, with emphasis on practical application. Experience in hands‑on lab work, pilot plant operations, or technical training is desirable. While a formal teaching background is not mandatory, the candidate is expected to develop and acquire relevant teaching competencies as part of the role requirements.
• Proficient in analytical techniques for food characterization, e.g., chromatography, spectroscopy, rheology, texture analysis, or sensory profiling.
• Certification in food safety or quality management is advantageous.

Interested candidates are invited to submit their MS Word formatted CV with the current and expected salary remunerations.

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