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.
The primary responsibility of this role is to deliver on a high-quality innovation research project that challenges current understanding and provides pathways to new frontiers that can impact the economy and society. In this role, you will be part of the research team to characterise pureed foods for dysphagia using a multi-disciplinary approach.
For this project, you will be dealing with texture modified foods (TMF), specifically developed for dysphagia, i.e., those with swallowing difficulty. You will be required to characterise TMF using a multi-disciplinary approach that integrates Sensory, Mechanical and Rheology-Tribological (SMaRT) techniques.
Working with our collaborators from Massey University, we also seek to develop an alternative prototype for testing method of TMF based on International Dysphagia Diet Standardisation Initiative (IDDSI) framework.
More specific responsibilities include:
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 responsibilities in the project:
i To work in the laboratory setting to analyse the textural, rheological and tribological properties of TMF.
ii To recruit and train panellists to generate sensory attributes for TMF.
iii To be a panel leader and conduct sensory evaluation with trained panellists.
iv To work with various stakeholders, including speech therapists, to develop standardised testing methods for TMF.
Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
Coordinate procurement and liaison with vendors/suppliers.
Work independently, as well as within a team, to ensure proper operation and maintenance of equipment.
Supervise SIT undergraduate students on laboratory work related to the project.
Write technical reports and present the results on regular basis
- Have relevant competence in the areas of texture analysis and sensory research.
- Have a minimum Bachelor’s degree in food technology or food science or chemistry, preferably with prior exposure in rheology analysis and sensory evaluation. Possessing a Master’s degree will be advantageous.
- Having experience in formulation of pureed foods for dysphagia or dealing with dysphagia patients, will be valuable.
- Having experience as a panel leader is preferred, but optional.
- Proficient in data analytics and familiar with statistical software, e.g., Minitab or R
- Able to build and maintain strong working relationships with people within and external to the university.
- Possess strong analytical and critical thinking skills.
- Show strong initiative and take ownership of work.
- Team player and able to communicate technical results effectively.
- Able to work independently with project management skills and minimum supervision.
- Self-directed learner who believes in continuous learning and development.
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