Job Purpose:

The Professional Officers Division (POD) houses a centralized pool of academic staff under the Professional Officers scheme. Professional Officers come with specialised and deep technical skills acquired through extensive industry experience. They form the talent pool which brings a much-needed industry perspective to student learning. They facilitate applied learning and applied research in SIT, complementing the academic expertise of the faculty to bring industry practices and applications into the curriculum.

Professional Officers leverage on their industry experiences to create authentic learning environments, where discovery and innovation take place. They act as coaches and mentors to students during practical learning activities such as laboratory sessions, Capstone Projects and the Integrated Work Study Programme (IWSP). Professional Officers could also lead or work with faculty on industry innovation projects to provide solutions to the industry.

In addition to their role in applied learning and applied research, Professional Officers manage the centralised laboratory facilities and resources in SIT. With Technical Officers, laboratory safety professionals, and administrators in POD, they jointly develop central policies and processes for the safe and seamless operation of laboratories in SIT.

Key Responsibilities

• Design, develop, and deliver Food Technology and related laboratory sessions, practice modules, and applied learning activities.
• Mentor and guide students in Capstone Projects and the Integrated Work Study Programme (IWSP).
• Lead and execute innovation and applied research projects in collaboration with industry partners.
• Manage, maintain, and optimize laboratory facilities and equipment to support teaching, research, and industry projects.
• Undertake leadership or coordinator roles, as assigned by the Team Lead, in support of the university’s strategic goals.
• Uphold and enforce safety standards and practices in all laboratory operations.

Job Requirements

• A good degree in Food Science and Technology or related disciplines such as Chemistry, Biochemistry, Pharmaceutical Sciences, or Chemical Engineering. Master’s degree / PhD would be advantageous.
• At least 10 years of relevant industry experience with proven expertise in food product development and innovation, covering areas such as R&D, process scale-up, and regulatory compliance. Involvement in market introduction and commercialization of food products will be a strong advantage.
• Proven track record in working with industry partners, academia, or research institutes to drive food innovation. Experience contributing to or supporting industry or research funding projects and translating outcomes into practical applications is desired.
• Strong grounding in at least two or more food science domains such as food chemistry, food microbiology, food processing, sensory science, or food engineering. Willingness and ability to expand into adjacent domains as part of role development.
• Ability to design and deliver teaching and training materials for undergraduate and/or postgraduate modules, with emphasis on practical application. Experience in hands-on lab work, pilot plant operations, or technical training is desirable. While a formal teaching background is not mandatory, the candidate is expected to develop and acquire relevant teaching competencies as part of the role requirements.
• Proficient in analytical techniques for food characterization, e.g., chromatography, spectroscopy, rheology, texture analysis, or sensory profiling.
• Certification in food safety or quality management is advantageous.