Job Description

[What the role is]

Ranked top 50 most attractive employers in Singapore - The Straits Times Singapore\'s Best Employers 2023.

Launched in 2007 as a joint initiative between Singapore Polytechnic and SPRING Singapore (now known as Enterprise Singapore), the Food Innovation and Resource Centre (FIRC) was established to provide food enterprises with technical expertise in new product and process development including packaging, shelf life evaluation and market testing and adopting automation and digitalisation for Industry 4.0 readiness. FIRC is one of the Innovation Centres under the Department of Technology, Innovation & Enterprise (TIE).

Reporting to the manager, the appointee will work in a team to provide consultancy services, specializing in alternative protein food applications, to the food industry and be involved in joint food research projects with external research institutes or institutes of higher learning. He/she will also be involved in conduct of courses and the mentoring/ supervision of students. In addition, he/she will also be handling industry projects through students\xe2\x80\x99 programs.

[What you will be working on]

Responsibilities:

• Design and execute experiments to develop and/or optimize formulations, production processes, and sensory characteristics of alternative protein products
• Develop new and improve existing processes in laboratories and pilot plants
• Front technical discussion with the industry along with business development team
• Liaise with clients to ensure timely completion of projects
• Write technical reports/disclosures and present research findings to internal and external stakeholders
• Curate & organize masterclasses / professional courses for industry players
• Mentor students via real life projects with the industry.
• Stay up to date with the latest industry trends and advancements in alternative protein sources and technologies
• Conduct research on alternative protein sources and develop solutions that meet consumer demand
• Collaborate with cross-functional teams to develop and improve existing products
• Develop partnerships with vendors, ingredient suppliers, research institutes and other institutes of higher learning through research project collaborations.

• Possess relevant qualifications in Food Science, Chemistry, Biochemistry, or a related field
• Minimum of 6 years of experience in food research and development
• Knowledgeable in alternative protein sources, such as plant-based, cell-based, or microbial proteins
• Strong knowledge of food chemistry, formulation, and processing
• Knowledge and experience in food extrusion will have added advantage.
• Enthusiastic and positive individual who enjoys working in a dynamic environment and thrives under pressure
• Team-player who is also able to work independently
• Positive, analytical, ability to multi-task and possess good interpersonal skills
• Willingness to learn and be committed to providing quality service to clients

Government Technology Agency