Job no: 498772
Department: Health and Social Sciences
Contract type: Contract
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 skill sets that are relevant to industry demands while working on research projects in SIT.
We have positions in the area of food structure development of texture modified foods. We invite outstanding and talented candidates who are passionate about foods and have a strong desire to develop or enhance their R&D competencies to apply for these positions.
This role is to develop a range of texture modified food products that have consistent textural properties within the same range. These types of foods may come in different formats, from solids to liquids to powders. Some of the products may have transitional behaviour when consumed. The position requires a strong background in food chemistry, food processing and food product development.
Key Responsibilities:
Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.Undertake these key responsibilities in the project:
Determine and formulate composition of food products
Conduct and evaluate appropriate experimental and analytical studies
Work with other team members on sensory and nutritional evaluation to develop into the final product
Document, publish and present research findings to project stakeholders
Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
Coordinate procurement and liaison with vendors/suppliers.
Job Requirements:
An excellent degree in food science, colloidal science or related area
Passion for developing and analysing the behaviour of foods
Evidence of strong knowledge and interest in food chemistry, texture characterization and applications of hydrocolloids and proteins
Evidence of ability to lead, manage and perform research independently as well as in a group
For candidates with PhD qualification, consideration to appoint at research fellow is possible
Key Competencies:
Strong experimentation skills and theoretical knowledge in food engineering
Able to work independently as well as to maintain strong working relationships with people within and external to the university.
Show strong initiative and sense of responsibility
Proficient in technical writing and presentation
Possess a high degree of self-motivation and curiosity in technical pursuits, with the ability to develop original ideas
Possess a desire to engineer new solutions to help the aging society
