The Research Fellow will play a key role in advancing high-quality, independent, and collaborative research within the Biological Sciences Department. The role involves designing and conducting original studies, analyzing data, and disseminating findings through publications, presentations, and stakeholder engagement. The Research Fellow will contribute to the development of innovative methods, support grant applications, and foster interdisciplinary collaboration.

• Product Innovation:
Develop, refine, and optimize yogurt flavors through

experimental formulation and
sensory evaluation.

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Research and Development: Conduct laboratory and pilot-scale trials to
test new ingredients, cultures, and processing techniques.

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Data Analysis: Collect, analyze, and interpret experimental data to
guide product improvements and ensure consistency.

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Quality Assurance: Collaborate with quality control teams to ensure new
formulations meet safety, nutritional, and regulatory standards.

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Literature Review: Stay updated on scientific advancements in dairy
science, food technology, and flavor chemistry.

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Collaboration: Work closely with cross-functional teams including food
technologists, nutritionists, and marketing specialists to align product
development with consumer trends.

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Documentation: Prepare detailed reports, research papers, and
presentations to communicate findings internally and externally.

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Training and Mentorship: Support junior researchers and interns in
laboratory techniques and project execution.

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Grant and Proposal Writing: Contribute to funding applications and
research proposals to support ongoing innovation projects.

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Industry Engagement: Participate in conferences, workshops, and
stakeholder meetings to share knowledge and represent the institution.

• A Master’s degree in Applied Microbiology/Food Science/Dairy Science/Biotechnology
or a related discipline, with at least a Merit.

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A Ph.D. is an added advantage

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Additional training in sensory science, microbiology, or nutrition is an
advantage.

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Demonstrated expertise in food product development, particularly in dairy or
fermented products.

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Hands‑on experience with flavor chemistry, sensory evaluation methods, and
consumer testing.

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Proven ability to design and execute laboratory and pilot‑scale experiments.

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Familiarity with microbial cultures used in yogurt fermentation and their
impact on flavor and texture.

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Track record of publishing research findings in peer‑reviewed journals or
presenting at scientific conferences.

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Proficiency in techniques such as streaking, inoculation and texture analysis.

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Competence in statistical analysis and data interpretation of experimental
results.

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Knowledge of food safety standards, regulatory requirements, and quality
assurance practices.