Assistant Professor

3 days ago

Singapore Singapore Institute of Technology Full-time SGD 70,000 - SGD 120,000/year

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Design, develop, and teach core food technology, food formulation and food product development modules.
Lead or co‑lead innovative applied research and industry collaboration projects with industry partners.
Secure and manage research grants to support and develop applied research initiatives that strengthen Singapore’s food innovation, food manufacturing capabilities, and ingredient application sectors.
Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design and product commercialisation.

A PhD in Food Science, Food Technology, Food Product Development, Food Formulation, or a closely related discipline.
Demonstrated expertise in food formulation, ingredient functionality, product development and/or applied food innovation.
Strong aptitude for applied research, with the ability to apply new knowledge into practical solutions for real‑world food industry challenges.
Ability to teach, mentor, and supervise students in applied, hands‑on, project‑based and practice‑oriented learning environments.
Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.
The following are desirable:
- Relevant industry experience in food product development, applications, technical service, formulation, innovation or manufacturing support.
- Experience in one or more of the following areas: healthier reformulation, clean‑label systems, plant‑based products, alternative proteins, functional foods, sustainable ingredients or food waste valorisation.
- Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical testing.

Food formulation science and ingredient functionality and product design, with the ability to translate ingredient knowledge into practical formulation decisions.
Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready‑to‑eat foods, plant‑based foods, alternative proteins, functional foods or health‑oriented products.
Healthier reformulation, including sugar, salt and fat reduction, clean‑label formulation, functional foods, precision nutrition, sustainable ingredient use and alternative protein applications.
Formulation for manufacturability, product stability, shelf‑life, sensory quality, nutrition, cost and scale‑up.
Applied research and industry collaboration in food product innovation, product troubleshooting, ingredient application, formulation optimisation and pilot‑scale product development.
Excellent interpersonal, written, and verbal communication skills.
High level of digital literacy and proficiency in relevant digital tools and technologies.