About this role
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.
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