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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 process development and product commercialisation. We invite outstanding and talented candidates who are passionate about foods and have a strong desire to develop or enhance their food processing R&D competencies to apply for these positions.

This role manages the process development and modelling, packaging selection, quality management, shelf-life modeling, and costing of frozen food products. The ideal candidate has a sound knowledge of industrial freezing methods in food processing with ability to investigate how these processes affect food product attributes and develop a plan for pilot scale production. In addition to theoretical expertise, the role requires planning and execution of product scale-up trials and conducting shelf-life modelling studies. Relevant industry and/or process modelling experience will be viewed favourably.

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:
1. Develop food manufacturing plan for target food product
2. Develop food packaging prototypes
3. Plan and conduct product scale up trials
4. Conduct shelf-life studies
5. Perform process costing for target food 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 technology, chemical engineering
• Experience in food processing, process analytics and/or modelling
• Knowledge of food product characterisation and shelf-life evaluation
• Evidence of ability to lead, manage and perform research independently as well as in a group

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