Job for Researchers: Faculty Position in Food Formulation and Product Development — Singapore Institute of Technology

Original title: Assistant Professor / Associate Professor / Professor in Food Formulation and Product Development

About the Singapore Institute of Technology

The Singapore Institute of Technology (SIT) is Singapore’s first University of Applied Learning, offering industry-relevant degree programmes that prepare graduates to be work- and future-ready professionals. SIT integrates work and study through authentic learning in real-world environments, with a strong focus on applied research that delivers business impact. Its campus within the Punggol Digital District provides a collaborative environment where academia, industry, and community are tightly connected. SIT is strengthening its applied Food Technology capabilities in food innovation, formulation science, and product development, and is building a cohort of academic staff experienced in translating scientific knowledge into practical industry applications.

About the Role

This is a fixed-term faculty position within the Food, Chemical and Biotechnology division. The role involves teaching core food technology modules, leading industry-linked applied research, and developing food formulation and product development capabilities to support Singapore’s food innovation sector.

Responsibilities

• Design, develop, and teach core food technology, food formulation, and food product development modules.
• Lead or co-lead innovative applied research and industry collaboration projects with industry partners.
• Secure and manage research grants supporting applied research in food innovation, manufacturing, and ingredient applications.
• Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design, and product commercialisation.

Qualifications

• A PhD in Food Science, Food Technology, Food Product Development, Food Formulation, or a closely related discipline.
• Demonstrated expertise in food formulation, ingredient functionality, product development, and/or applied food innovation.
• Strong aptitude for applied research and for converting new knowledge into practical solutions for real-world food industry challenges.
• Ability to teach, mentor, and supervise students in applied, hands-on, project-based, and practice-oriented learning environments.
• Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost, and manufacturability.

Desirable Experience

• Relevant industry experience in food product development, applications, technical service, formulation, innovation, or manufacturing support.
• Experience in healthier reformulation, clean-label systems, plant-based products, alternative proteins, functional foods, sustainable ingredients, or food waste valorisation.
• Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry, or analytical testing.

Key Competencies

• Strong food formulation science, ingredient functionality, and product design knowledge.
• Product development across beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods, alternative proteins, functional foods, or health-oriented products.
• Expertise in healthier reformulation, sugar/salt/fat reduction, clean-label formulation, functional foods, precision nutrition, sustainable ingredient use, and alternative protein applications.
• Formulation for manufacturability, stability, shelf-life, sensory quality, nutrition, cost, and scale-up.
• Applied research and industry collaboration, including product troubleshooting, ingredient application, formulation optimisation, and pilot-scale development.
• Excellent interpersonal, written, and verbal communication skills.
• A high level of digital literacy and proficiency in relevant digital tools and technologies.

Original vacancy