Lead Professional Officer (Food Technology)

• Design, develop, and deliver Food Technology and related laboratory sessions, practice modules, and applied learning activities.
• Mentor and guide students in Capstone Projects and the Integrated Work Study Programme (IWSP).
• Lead and execute innovation and applied research projects in collaboration with industry partners.
• Manage, maintain, and optimize laboratory facilities and equipment to support teaching, research, and industry projects.
• Undertake leadership or coordinator roles, as assigned by the Team Lead, in support of the university's strategic goals.
• Uphold and enforce safety standards and practices in all laboratory operations.

• A good degree in Food Science and Technology or related disciplines such as Chemistry, Biochemistry, Pharmaceutical Sciences, or Chemical Engineering. Master's degree / PhD would be advantageous.
• At least 10 years of relevant industry experience with proven expertise in food product development and innovation, covering areas such as R&D, process scale-up, and regulatory compliance. Involvement in market introduction and commercialization of food products will be a strong advantage.
• Proven track record in working with industry partners, academia, or research institutes to drive food innovation. Experience contributing to or supporting industry or research funding projects and translating outcomes into practical applications is desired.
• Strong grounding in at least two or more food science domains such as food chemistry, food microbiology, food processing, sensory science, or food engineering. Willingness and ability to expand into adjacent domains as part of role development.
• Ability to design and deliver teaching and training materials for undergraduate and/or postgraduate modules, with emphasis on practical application. Experience in hands-on lab work, pilot plant operations, or technical training is desirable. While a formal teaching background is not mandatory, the candidate is expected to develop and acquire relevant teaching competencies as part of the role requirements.
• Proficient in analytical techniques for food characterization, e.g., chromatography, spectroscopy, rheology, texture analysis, or sensory profiling.
• Certification in food safety or quality management is advantageous.

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Singapore Institute of Technology