Job title: Texture Scientist
Job type: Permanent
Emp type: Full-time
Location: Singapore
Industry:
  • FMCG / F&B
Skills:
  • Texture Development
  • Food Science
  • Food
  • PhD
  • Food Texture
  • Colloid
  • Emulsion
  • Food Rheology
Salary: Negotiable
Job published: 2019-01-16
Job ID: 32135
Contact email: wendyc@talentreq.com

Job Description

Exciting opportunity for a scientific professional with at least 5 years of industry experience particularly in food texture, food rheology, colloid/emulsion science, to help build knowledge of a global food & beverage manufacturing company’s products and process technologies in partnership with their product & technology teams, from inception to industrialization by applying expertise in food texture and sensory perception, related to colloid/emulsion science.

Role:

  • Lead streams of R&D projects related to food texture development.
  • Collaborate and provide colloid/emulsion science and technology expertise to project managers and product developers in Product and Technology Development projects.
  • Design and report experimental plans to build in-depth understanding of food structuration and how ingredients, product recipes and processes impact food texture and perception, as well as the application of new process technologies.
  • Supervise students and student projects when relevant.
  • Monitor scientific developments in food structure design for new innovative concepts, technologies, and processes.

Requirements:

  • PhD in Food Science & Technology, (Food) Material Science, or related fields, with 5 years of industry experience, particularly in the area of food texture, food rheology, colloid/emulsion science and its application to Product and Technology developments.
  • Scientific knowledge in food colloid/emulsion science and its practical applications.
  • Knowledge of state-of-the art equipment and techniques for texture analysis and/or analysis of food constituents is an advantage.
  • Prior exposure to product development and manufacturing activities, especially Ready to Drink and Dairy products, is a plus.
  • Good consumer/customer understanding with good problem-solving skills using root-cause analysis
  • Strong written and oral communication skills (including presentations) in English
  • Excellent interpersonal/teamwork skills and a good sense of the business-technical interface