Research Fellow/Research Engineer (Texture Analysis) - VT&AG

Singapore Institute of Technology; Singapore; On-site; SGD 44,640 - 66,960; Part time

Job summary

A leading education institution in Singapore is seeking a Research Engineer (Texture Analysis) to develop and validate methods for food categorization under IDDSI. The successful candidate will design experiments, perform data analysis, and collaborate with a diverse research team. A degree in Food Science or a related field is required, along with desirable experience in texture analysis. The role is fixed-term and offers opportunities to work on impactful research projects.

Qualifications

• A degree in Food Science, Food Engineering, Materials Science, or a related field.
• Experience with instrumental texture, image analysis, and particle sizing techniques is highly desirable.
• Excellent written and verbal communication skills.

Responsibilities

• Conduct comprehensive literature review on food rheology and texture analysis.
• Design and execute experiments for new instrumental texture analysis methods.
• Collaborate with a research team of food scientists and engineers.

Skills

Instrumental texture analysis

Image analysis

R statistical software

Strong analytical skills

Education

Degree in Food Science or related field

Master’s or Ph.D. in a related field

Tools

Texture analyzers

Universal testing machines

Microsoft Excel

Job description

Join to apply for the Research Engineer (Texture Analysis) - VT&AG role at Singapore Institute of Technology

Posting Start Date: 15/09/2025

Division: Health and Social Sciences
Employment Type: Fixed Term
Schemes of Service: Research

Job Description

We are seeking a highly motivated Research Engineer to join our team for a fixed-term project. The successful candidate will be responsible for developing and validating objective texture testing methods that can accurately categorize foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, with a specific focus on Level 5 (Minced & Moist). This role will involve designing custom test fixtures, conducting practical laboratory work, and performing data analysis to create a robust and reliable testing protocol.

Key Responsibilities

• Conduct a comprehensive literature review on food rheology, texture analysis, particle analysis, image analysis and the IDDSI framework.
• Design and execute experiments to develop new instrumental texture analysis methods suitable for IDDSI Level 5 foods.
• Validate new methods against existing standards and a sensory panel to ensure accuracy and clinical relevance.
• Collect, analyze, and interpret data from instrumental and sensory evaluations.
• Document all experimental procedures, findings, and analyses in technical reports and prepare presentations to industry stakeholders and manuscripts for publication in peer-reviewed journals.
• Collaborate with a research team, including food scientists, clinicians, and engineers, to ensure the developed methods are practical and clinically relevant.

Job Requirements

• A degree in Food Science, Food Engineering, Materials Science, or a related field. A Master’s or Ph.D. in a related research field is advantageous.
• Experience with instrumental texture, image analysis and particle sizing techniques (e.g., texture analyzers, universal testing machines) is highly desirable.
• Strong analytical and problem-solving skills.
• Proficiency in material characterization techniques, such as stress-strain characterization.
• Proficiency in analysis software (e.g., Microsoft Excel, R, or other statistical software).
• Excellent written and verbal communication skills.
• Ability to work independently and as part of a team.
• Demonstrated commitment to strong research ethics and data integrity.

Seniority level

• Not Applicable

Employment type

• Contract

Job function

• Engineering and Information Technology

Industries

• Higher Education