Research Fellow

Research Fellow (Flavour Chemistry - Sensomics Approach)Department: Proteins4Singapore Posted Date: 22 August 2025Closing Date: Open until filled Hours: Full Time Duration: Fixed term contract About TUMCREATE TUMCREATE is a multidisciplinary research platform of the Technical University Munich (TUM) at the Singapore Campus for Research Excellence and Technological Enterprise (CREATE). We are joining forces with universities, public agencies, and industry for the advancement of future technologies. Our large-scale Food Science program, 'Proteins4Singapore,' funded by Singapore's National Research Foundation (NRF), is a collaborative effort between the Technical University Munich (TUM), Nanyang Technological University (NTU), the Singapore Institute of Technology (SIT), and A*STAR's Singapore Institute of Food and Biotechnology Innovation (SIFBI). As part of the Proteins4Singapore team, you will work alongside renowned scientists in food chemistry, metabolomics, sensory science, plant protein processing, and systems biology. Through interdisciplinary collaboration, the program aims to develop state-of-the-art methods and techniques to ensure a sustainable protein supply for highly urbanized environments. Please visit for more information about TUM CREATE. Job Summary We are seeking a highly motivated and skilled Research Fellow in Flavour Chemistry (Sensomics Approach) to join our analytical flavour science team. As part of the Proteins4Singapore project, the Research Fellow will lead experimental research focused on the identification, quantification, and sensory validation of aroma-active and taste-active compounds in alternative protein products. This position combines instrumental flavour analysis (LC-MS) with sensory evaluation techniques (e.g. profiling, discrimination tests, and threshold determinations) to support the development of appealing next-generation food products. This is a fixed term contract until March 2027. Key Responsibilities Design and execute analytical workflows combining LC-MS, and sensory data to map aroma and taste compound profiles. Conduct sensory analysis of food (e.g. profiling, discrimination tests, and threshold determinations)Develop and validate analytical methods for aroma precursor and flavor compound quantification in raw and processed samples. Collaborate with experts in protein extraction and process engineering to translate analytical findings into product insights. Write scientific manuscripts, contribute to project reports, and present findings at international conferences and stakeholder meetings. Proven expertise in flavour chemistry, food metabolomics, or analytical chemistry with hands-on experience in LC-MS workflows. At least 1 year of experience with sensory evaluation/sensomics techniques is highly desirable. Strong understanding of aroma compound biosynthesis, Maillard reaction chemistry, or fermentation-derived flavour generation. Excellent written and verbal communication skills in English, with the ability to communicate complex analytical results to multidisciplinary teams. Demonstrated ability to work independently and collaboratively in a fast-paced, international research environment. Qualification Requirements Ph.D. in Food Chemistry, Analytical Chemistry, Flavour Science, or related discipline from a reputable university. Publications or demonstrated expertise in aroma or taste analysis considered a strong asset. What we offer A collaborative and inclusive world-class research environment. Access to advanced flavour chemistry and mass spectrometry infrastructure. Opportunities for scientific leadership and professional development. Engagement with a leading international team addressing emerging challenges in sustainable food innovation. Applications Please send your complete application, including cover letter (compulsory), CV, university transcripts to Only shortlisted candidates will be contacted. #J-18808-Ljbffr