As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skill sets that are relevant to industry demands while working on research projects in SIT.
We have positions in the area of food structure development of texture modified foods. We invite outstanding and talented candidates who are passionate about foods and have a strong desire to develop or enhance their R&D competencies to apply for these positions.
This role is to develop texturants that can be used to tailor the properties of texture modified soft solid foods. These types of foods can undergo different preparation, cooking and storage processes yet the texture of the foods must meet strict requirements. The position will formulate and develop texturizing methods to achieve the requirements of various products. The position requires a strong background in applications of hydrocolloids and thickening agents, food chemistry, rheological characterisation and food product development.
Key Responsibilities:
- Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.
- Undertake these key responsibilities in the project:
- Determine and formulate composition of food products
- Conduct and evaluate appropriate experimental and analytical studies
- Work with other team members on sensory and nutritional evaluation to develop into the final product
- Document, publish and present research findings to project stakeholders
- Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
- Coordinate procurement and liaison with vendors/suppliers.
Job Requirements:
- An excellent degree in food science, colloidal science or related area
- Passion for developing and analysing the behaviour of foods
- Evidence of strong knowledge and interest in food chemistry, texture characterization and applications of hydrocolloids and proteins
- Evidence of ability to lead, manage and perform research independently as well as in a group
- For candidates with PhD qualification, consideration to appoint at research fellow is possible
Key Competencies:
- Strong experimentation skills and theoretical knowledge in food engineering
- Able to work independently as well as to maintain strong working relationships with people within and external to the university.
- Show strong initiative and sense of responsibility
- Proficient in technical writing and presentation
- Possess a high degree of self-motivation and curiosity in technical pursuits, with the ability to develop original ideas
- Possess a desire to engineer new solutions to help the aging society
