Job Description

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 skill sets that are relevant to industry demands while working on research projects in SIT.The primary responsibility of this role is to deliver on an industry innovation research project where you will be part of the research team to develop texture-modified, shelf-stable, high calorie, high protein food products that meet IDDSI level 4 and level 5.Key Responsibilities

• Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.
• Undertake these responsibilities in the project:

• To plan and conduct needs assessment interview with individuals with dysphagia or their caregivers.
• To develop texture-modified, shelf-stable, high calorie, high protein snacks that meet IDDSI level 4 (i.e., pureed) or level 5 (i.e., minced & moist) requirements.
• To organise and conduct sensory evaluation of products.
• To coordinate and do upscaling of prototypes
• To send samples for necessary tests (e.g. microbial, nutritional analyses)
• To recruit subjects and conduct GI testing of 3 top-rated products
• Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaison with vendors/suppliers.
• Work independently, as well as within a team, to ensure proper operation and maintenance of equipment.

Job Requirements

• Bachelor degree in Food Science and Technology (fresh graduate is welcome)
• Experience in product development and pilot-scale production, especially handling dehydrated powder and paste products
• Experience in conducting focus group and sensory evaluation is preferred
• Experience in conducting GI testing study will have added advantage

Key Competencies

• Proficiency in modifying food textures to meet dysphagia requirements (e.g., pureed, minced & moist, thickened liquids).
• Ability to adjust rheological properties (viscosity, elasticity) of food to ensure safe swallowing.
• Skill in selecting appropriate ingredients (hydrocolloids, emulsifiers, thickeners) for texture modification.
• Formulation expertise to create palatable and nutritious texture-modified food products.
• Knowledge of sensory analysis methods to assess texture, flavour, and overall acceptability.
• Curiosity and willingness to explore new approaches and technologies.
• Self-directed learner who believes in continuous learning and development.
• Possess strong analytical and critical thinking skills.
• Show strong initiative and take ownership of work.

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