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

About the role

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 translating scientific knowledge into practical industry applications. This is a fixed-term faculty position in the Food, Chemical and Biotechnology division, starting 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 supporting applied research in food innovation, food manufacturing and ingredient application.
• Supervise and mentor students in applied research 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 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 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.
• Ability to integrate formulation science with food engineering, flavour chemistry, sensory science, food safety, nutrition, rheology, fermentation, protein chemistry and analytical testing.
• Excellent communication skills and high digital literacy.