ABOUT TUMCREATE

TUMCREATE is a multidisciplinary research platform of the Technical University Munich (TUM) at the Singapore Campus for Research Excellence and Technological Enterprise (CREATE). We are joining forces with universities, public agencies, and industry for the advancement of future technologies.
Our large-scale Food Science program, ‘Proteins4Singapore,’ funded by Singapore’s National Research Foundation (NRF), is a collaborative effort between the Technical University Munich (TUM), Nanyang Technological University (NTU), the Singapore Institute of Technology (SIT), and A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI). As part of the Proteins4Singapore team, you will work alongside renowned scientists in food chemistry, metabolomics, sensory science, plant protein processing, and systems biology. Through interdisciplinary collaboration, the program aims to develop state-of-the-art methods and techniques to ensure a sustainable protein supply for highly urbanized environments.
Please visit https://www.tum-create.edu.sg/ for more information about TUM CREATE.

JOB SUMMARY

We are seeking a highly motivated and skilled Research Fellow in Flavour Chemistry (Sensomics Approach) to join our analytical flavour science team. As part of the Proteins4Singapore project, the Research Fellow will lead experimental research focused on the identification, quantification, and sensory validation of aroma-active and taste-active compounds in alternative protein products. This position combines instrumental flavour analysis (LC-MS) with sensory evaluation techniques (e.g. profiling, discrimination tests, and threshold determinations) to support the development of appealing next-generation food products.
This is a fixed term contract until March 2027.

QUALIFICATION REQUIREMENTS

• Ph.D. in Food Chemistry, Analytical Chemistry, Flavour Science, or related discipline from a reputable university.Publications or demonstrated expertise in aroma or taste analysis considered a strong asset.

• Design and execute analytical workflows combining LC-MS, and sensory data to map aroma and taste compound profiles.
• Conduct sensory analysis of food (e.g. profiling, discrimination tests, and threshold determinations)
• Develop and validate analytical methods for aroma precursor and flavor compound quantification in raw and processed samples.
• Collaborate with experts in protein extraction and process engineering to translate analytical findings into product insights.Write scientific manuscripts, contribute to project reports, and present findings at international conferences and stakeholder meetings.