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 skills that are relevant to industry demands while working on research projects in SIT. 

About the DIGNIFIED programme

The DIGNIFIED programme is dedicated to developing elderly-friendly, textured modified foods with desirable organoleptic and nutritional properties. Our mission is to enhance the quality of life for elderly individuals by creating innovative, nutritious, and visually appealing food products that cater to their specific dietary needs.

Job Description: 

We are seeking a highly motivated Research Engineer to join our team for a fixed-term project. The successful candidate will be responsible for developing and validating objective texture testing methods that can accurately categorize foods within the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, with a specific focus on Level 5 (Minced & Moist). This role will involve designing custom test fixtures, conducting practical laboratory work, and performing data analysis to create a robust and reliable testing protocol.

Key Responsbilities:

• Conduct a comprehensive literature review on food rheology, texture analysis, particle analysis, image analysis and the IDDSI framework.
• Design and execute experiments to develop new instrumental texture analysis methods suitable for IDDSI Level 5 foods.
• Validate new methods against existing standards and a sensory panel to ensure accuracy and clinical relevance.
• Collect, analyze, and interpret data from instrumental and sensory evaluations.
• Document all experimental procedures, findings, and analyses in technical reports and prepare presentations to industry stakeholders and manuscripts for publication in peer-reviewed journals.
• Collaborate with a research team, including food scientists, clinicians, and engineers, to ensure the developed methods are practical and clinically relevant.

Job Requirements:

1. A degree in Food Science, Food Engineering, Materials Science, or a related field. A Master's or Ph.D. in a related research field is advantageous.
2. Experience with instrumental texture, image analysis and particle sizing techniques (e.g., texture analyzers, universal testing machines) is highly desirable.
3. Strong analytical and problem-solving skills.
4. Proficiency in material characterization techniques, such as stress-strain characterization.
5. Proficiency in analysis software (e.g., Microsoft Excel, R, or other statistical software).
6. Excellent written and verbal communication skills.
7. Ability to work independently and as part of a team.
8. Demonstrated commitment to strong research ethics and data integrity