Assistant Professor / Associate Professor / Professor in Food Formulation and Product Development

About the role

The Singapore Institute of Technology (SIT), Singapore's first University of Applied Learning, is strengthening its applied Food Technology capabilities in food innovation, formulation science and product development. It is building a cohort of academic staff experienced in turning scientific knowledge into practical industry applications. The position is fixed term, in the Faculty of Food, Chemical and Biotechnology, with a posting start date of 05/06/2026.

Key responsibilities

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

Required profile

• 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 the ability to turn 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.
• Good understanding of the links between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.
• Desirable: relevant industry experience in food product development, 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.

Required skills

• Food formulation science, ingredient functionality and product design, with the ability to turn ingredient knowledge into practical formulation decisions.
• Product development across categories such as beverages, bakery, confectionery, dairy, sauces, ready-to-eat foods, plant-based foods, alternative proteins and functional foods.
• Healthier reformulation (sugar, salt and fat reduction, clean-label, precision nutrition) and formulation for manufacturability, stability, shelf-life, sensory quality, nutrition, cost and scale-up.
• Applied research and industry collaboration in product innovation, troubleshooting, ingredient application, formulation optimisation and pilot-scale development.
• Excellent communication skills and high digital literacy.