Research Fellow – Food Structure (Fixed‑Term)

About the role

The Singapore Institute of Technology seeks a highly motivated Research Fellow to join the DIGNIFIED programme, focusing on the development of elderly‑friendly, texture‑modified foods within the IDDSI Level 5 (Minced & Moist) framework.

Key responsibilities

• Conduct literature reviews on food structure, texture‑modified foods, ingredient functionality and the IDDSI framework.
• Design and develop food products with appropriate texture, cohesiveness, moisture retention, appearance and nutritional quality.
• Plan and execute laboratory trials, collect and analyse experimental data, and drive iterative product refinement.
• Document formulation rationale, experimental findings and outcomes in technical reports, presentations and research publications.
• Collaborate with multidisciplinary teams of food scientists, clinicians and engineers.

Required profile

• Ph.D. or Doctorate in Food Science, Food Engineering, Materials Science or a related field.
• Strong understanding of food structure and structure‑property relationships applied to product development.
• Ability to evaluate ingredient functionality, microstructure and processing effects on texture and stability.
• Excellent written and verbal communication skills and a commitment to research ethics and data integrity.

Required skills

• Proficiency in Microsoft Excel or other statistical data‑analysis tools.
• Strong analytical and problem‑solving abilities for interpreting experimental results.