Research Fellow, Food Structure & Elderly Textured Foods

Singapore Institute of Technology; Singapore; On-site; SGD 60,000 - 90,000; Full time

Job summary

The Singapore Institute of Technology invites applications for a Research Fellow on a fixed-term project within the DIGNIFIED programme. You will contribute to developing elderly-friendly, texture-modified foods under the IDDSI framework, focusing on Level 5 (Minced & Moist) to optimise texture, appearance, and nutrition.

You will plan lab trials, analyse data, and document findings while collaborating with food scientists, clinicians, and engineers to translate theory into practical product

Qualifications

• PhD/Doctorate in Food Science, Food Engineering, Materials Science, or related field.
• Strong understanding of food structure and structure–property relationships.
• Ability to evaluate ingredient functionality, microstructure, and processing effects on texture and appearance.
• Excellent analytical and problem-solving abilities with data interpretation skills.
• Proficiency in data analysis software such as Excel or similar tools.
• Strong written and verbal communication skills.
• Ability to work independently and in a multidisciplinary team.
• Commitment to research ethics and data integrity.

Responsibilities

• Conduct literature reviews on food structure and IDDSI Level 5 (Minced & Moist).
• Design and develop elderly-friendly foods with appropriate texture and nutrition.
• Plan and conduct laboratory trials to evaluate product performance.
• Collect, analyse, and interpret experimental data to guide refinement.
• Document formulation rationale and findings in reports and publications.
• Collaborate with food scientists, clinicians, and engineers to ensure practical development.

Skills

Analytical skills

Communication skills

Data analysis

Education

PhD in Food Science / related field

Tools

Microsoft Excel

Job description

The Singapore Institute of Technology invites applications for a Research Fellow on a fixed-term project within the DIGNIFIED programme. You will contribute to developing elderly-friendly, texture-modified foods under the IDDSI framework, focusing on Level 5 (Minced & Moist) to optimise texture, appearance, and nutrition.

You will plan lab trials, analyse data, and document findings while collaborating with food scientists, clinicians, and engineers to translate theory into practical product