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

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

• Food formulation and ingredient functionality
• Product quality and sensory evaluation
• Food processing and manufacturability
• Nutrition and healthier reformulation
• Sustainable and emerging food systems

• Design, develop, and teach core food technology, food formulation and food product development modules.
• Lead or co‑lead innovative applied research and industry collaboration projects with industry partners.
• Secure and manage research grants to support and develop applied research initiatives that strengthen Singapore’s food innovation, food manufacturing capabilities, and ingredient application sectors.
• Supervise and mentor students in applied research projects and Capstone Projects in food formulation, product design and product commercialisation.

• A 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, with the ability to apply 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 environments.
• Good understanding of the interrelationship between ingredients, processing, product quality, sensory attributes, nutrition, stability, cost and manufacturability.
• The following are desirable:
  • Relevant industry experience in food product development, applications, technical service, formulation, innovation or manufacturing support.
  • Experience in one or more of the following areas: 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.

• Food formulation science and ingredient functionality and product design, with the ability to translate ingredient knowledge into practical formulation decisions.
• Product development across food categories such as beverages, bakery, confectionery, dairy, sauces, ready‑to‑eat foods, plant‑based foods, alternative proteins, functional foods or health‑oriented products.
• Healthier reformulation, including sugar, salt and fat reduction, clean‑label formulation, functional foods, precision nutrition, sustainable ingredient use and alternative protein applications.
• Formulation for manufacturability, product stability, shelf‑life, sensory quality, nutrition, cost and scale‑up.
• Applied research and industry collaboration in food product innovation, product troubleshooting, ingredient application, formulation optimisation and pilot‑scale product development.
• Excellent interpersonal, written, and verbal communication skills.
• High level of digital literacy and proficiency in relevant digital tools and technologies.