Research Fellow (Food Structure) - VT(1019) - Part-Time

As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skills that are relevant to industry demands while working on research projects in SIT. 

About the DIGNIFIED programme

The DIGNIFIED programme is dedicated to developing elderly-friendly, textured modified foods with desirable organoleptic and nutritional properties. Our mission is to enhance the quality of life for elderly individuals by creating innovative, nutritious, and visually appealing food products that cater to their specific dietary needs.

Job Description: 

We are seeking a highly motivated Research Fellow to join our team for a fixed-term project. The successful candidate will contribute to the development of food products within the International Dysphagia Diet Standardisation Initiative (IDDSI) framework, with a specific focus on Level 5 (Minced & Moist). This role will involve applying food structure understanding to formulate and optimise products with appropriate texture, appearance, and nutritional quality, while supporting laboratory trials, product evaluation, and data analysis to guide product refinement.

Key Responsibilities:

• Conduct literature reviews on food structure, texture-modified foods, ingredient functionality, and the IDDSI framework, with a focus on Level 5 (Minced & Moist) foods.
• Apply a strong understanding of food structure and structure–property relationships to design and develop elderly-friendly food products with appropriate texture, cohesiveness, moisture retention, appearance, and nutritional quality.
• Plan and conduct laboratory trials to evaluate product performance and support the translation of food structure knowledge into practical formulation strategies.
• Collect, analyse, and interpret experimental data to understand product behaviour and drive iterative product refinement.
• Document formulation rationale, experimental findings, and product development outcomes in technical reports, presentations, and research publications.
• Collaborate with a multidisciplinary team, including food scientists, clinicians, and engineers, to develop products that are scientifically grounded, practical, acceptable, and aligned with end-user needs.

Job Requirements:

• A Ph.D./Doctorate in Food Science, Food Engineering, Materials Science, or a related field with experience in food structure, food materials, texture-modified foods, or a related research area. Only candidates with Ph.D./Doctorate qualification will be considered and possibly shortlisted for an interview. 
• Strong understanding of food structure and structure–property relationships, and their application to food formulation and product development.
• Ability to evaluate how ingredient functionality, microstructure, and processing conditions influence product texture, stability, appearance, and eating quality.
• Strong analytical and problem-solving skills, with the ability to interpret experimental results and translate findings into practical product refinement strategies.
• Proficiency in data analysis software such as Microsoft Excel or other statistical tools.
• Excellent written and verbal communication skills.
• Ability to work independently and collaboratively in a multidisciplinary team.
• Demonstrated commitment to strong research ethics and data integrity