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 are currently seeking an experienced and dedicated Sensory Scientist to lead a project focused on setting up a sensory panel with elderly trained panellists and the development of texture-modified foods. The ideal candidate will have a strong background in sensory science, with experience in panel training, conducting various sensory evaluation methods, and product development. This role requires a deep understanding of the unique sensory and nutritional needs of elderly consumers, particularly in relation to texture modification.   

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:
1. Recruit, train, and manage a panel of elderly sensory panellists
2. Collaborate with other research engineers to develop texture-modified foods, focusing on improving palatability, safety, and nutritional value
3. Analyze sensory data using statistical techniques to provide insights into key attributes of the products and consumer preferences
4. Prepare technical reports and presentations to communicate findings to internal stakeholders and external partners
5. Identify opportunities for improvements and innovations in sensory evaluation and product development
• 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 technology or food science or chemistry, preferably with prior exposure in sensory evaluation.
• Having experience as a panel leader is preferred, but optional.
• Strong background in sensory evaluation methods, including descriptive analysis, discrimination tests and consumer acceptance
• Proficiency in statistical analysis of sensory data and familiar with statistical and/or sensory software
• Evidence of ability to lead, manage and perform research independently as well as in a group

Key Competencies:

• Team player and able to build and 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 help the aging society

Major Challenges:

The role requires the candidate to effectively engage and manage elderly sensory panellists to assist in the development of texture-modified foods that meet their unique sensory, safety, and nutritional needs.