Launched in 2007 as a joint initiative between Singapore Polytechnic and SPRING Singapore (now known as Enterprise Singapore), the Food Innovation and Resource Centre (FIRC) was established to provide food enterprises with technical expertise in new product and process development including packaging, shelf life evaluation and market testing and adopting automation and digitalisation for Industry 4.0 readiness. FIRC is one of the Innovation Centres under the Department of Technology, Innovation & Enterprise (TIE).
Reporting to the manager, the appointee will work in a team to develop new capability and provide consultancy services to the food industry by participating in the development of new and improvement of existing food products and/or processes in the laboratory and pilot plant, specializing in precision fermentation technology. He/she may also be involved in projects with other external research institutes or Institutes of higher learning and mentoring/ supervision of students.
Responsibilities:
- Undertake and manage consultancy projects in food fermentation processing or food waste product development
- Design and execute experiments to develop and/or optimize fermentation process which includes type of microorganisms, food materials, processing conditions and product analyses
- Test and develop end applications for fermented products
- Liaise with clients to ensure timely completion of projects
- Write technical reports and present research findings to internal and external stakeholders
- Stay up-to-date with the latest industry trends and advancements in fermentation technologies
- Develop new in-house capabilities in food waste valorisation specializing in fermentation technology by collaborating with cross-functional teams to develop industry-relevant solutions
- Build partnerships with vendors, ingredient suppliers, RIs and IHLs in the focus area
- Mentor students to enhance their learning via real life projects with the industry
Requirements:
- Possess relevant qualifications in Food Science, Chemistry, Biochemistry, Microbiology or a related field
- Minimum of 5 years of experience in food research and development
- Strong knowledge in microbiology, precision fermentation and food processing
- Knowledge and experience in food formulation development will have added advantage
- Enthusiastic and positive individual who enjoys working in a dynamic environment and thrives under pressure
- Team-player who is also able to work independently
- Positive, analytical, ability to multi-task and possess good interpersonal skills
- Willingness to learn and be committed to providing quality service to clients
Successful applicants will be offered a 2-year contract in the first instance.
