texture scientist - dairy in singapore

job type
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job details

job category
life science
job type
working hours
reference number
00 00
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job description

about the company
Our client is a huge and well-established MNC in consumer R&D businesses. With subsidiaries and partners located across several regions, this organization will only continue to leverage on its market growth and provide an avenue for individuals to develop their career and growth within it. Having said that, a champion in texture for dairy products is required to support the operations

about the job
As a specialist within the food science & techonology, texture and sensory practice, you would be leading streams of R&D projects related to food texture development, collaborating, providing colloid/emulsion science and technology expertise to project managers and product developers

You would also be directly involved in product and technology development projects whereby there will be 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 - dairy and ready to drink products in particular

In addition, there will be application of new process development/technologies, the need to monitor scientific developments in the area of food structure design for new innovative concepts, technologies, and processes especially

As an experienced professional, you would also be accountable for supervision of your juniors and be involved student projects when relevant

about the manager/team
You will be working very closely in a team oriented organization and reporting into a manager which is very hands on and connected in the market. In addition, matrix reporting could also be visible and there will be high involvement with both internal and external stakeholders

skills and experience required

  • 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.
  • A mind-set for root-cause analysis, curiosity, and a strong ability to connect different science & technology fields are key to this position.
  • 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 would be advantageous

To apply online please use the 'apply' function, alternatively you may contact us at 65171622 for a confidential discussion. Do note that only shortlsited candidates will be notified.
(EA: 94C3609/ R1551260 )


no additional skills required


Masters if Food Science & Technology, Material Science or related fields

educational requirements

Master's Degree