As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research.

Key Responsibilities

• Formulate and optimize legume-based protein beverages (e.g., soy, pea, faba bean protein) for desired taste, texture, and stability.
• Conduct experimental trials on protein extraction, solubility, and emulsification properties to improve product performance.
• Conduct proper Design of Experiments to evaluate the functionality of prototypes.
• Analyze shelf life of product and ensure compliance with food safety and regulatory standards.
• Evaluate sensory attributes (flavor, aroma, mouthfeel) and drive improvements based on consumer feedback.
• Scale up formulations from lab to pilot/industrial level.
• Troubleshoot formulation and processing challenges, including sedimentation, off-flavors, and shelf-life stability.
• Prepare and deliver scientific manuscripts, technical reports, progress summaries, and final reports for funding bodies and key stakeholders.
• Communicate effectively with both internal teams and external partners to support meetings, technology transfer initiatives, conferences, and authorized communication platforms.
• Guide, supervise, and mentor junior researchers, engineers, students, and visiting scholars contributing to project activities.
• Any other ad hoc responsibilities assigned by supervisor.

Key Requirements

• Bachelor’s in food science, Food Technology, or a closely related discipline.
• Knowledge on legume proteins, rheology and product development.
• Familiarity with sensory evaluation, texture analysis, and food chara.
• Highly detail-oriented and self-driven, with the capability to work both autonomously and collaboratively across diverse teams.
• Strong communication and stakeholder management skills, including effective coordination with vendors, suppliers, and external partners.