【For Talent Pooling】Research Professional – Food Science and Technology (Project-based)

Overview

The World Vegetable Center (WorldVeg) is a non-profit, autonomous international agricultural research center with headquarters in Taiwan and five regional offices around the globe. WorldVeg’s research and development work focuses on breeding improved vegetable lines, developing and promoting good production practices, reducing postharvest losses, and improving the nutritional value of vegetables. The center aims to raise awareness of the importance of vegetables for improved health and global poverty alleviation. For more information, please visit our website: worldveg.org.

WorldVeg is building a talent pool of Research Professionals with expertise in food science and technology and related disciplines. We are particularly interested in candidates with expertise in:

Food processing and preservation
Food technology and process optimisation
Food product development and reformulation
Sensory evaluation and consumer acceptance
Postharvest handling and value addition
Food quality and safety
Nutrient retention, bioavailability and nutritional quality
Food chemistry and functional food analysis

Successful candidates may contribute to a range of research projects involving the development, processing, preservation and evaluation of vegetables and vegetable-based products, with opportunities to work across disciplines and with national and international research partners.

The role may involve supporting laboratory and experimental research, developing and optimising food processing methods, evaluating product quality and consumer acceptance, conducting analytical assessments, and contributing to research on nutrient retention, nutritional quality and value addition of vegetables and vegetable-based foods.

Key Responsibilities

Plan, conduct and coordinate experiments related to food processing, preservation, product development, reformulation and postharvest handling of vegetables and vegetable-based products.
Conduct sensory evaluation, consumer acceptance studies and assessment of product quality, including relevant physical, chemical, nutritional and functional characteristics.
Undertake food chemistry, nutritional, quality and safety analyses using appropriate methods and equipment, following established protocols and relevant training.
Collect, organise, check and analyse experimental and sensory data; maintain accurate records of methods, samples and results; and contribute to interpretation and reporting of findings.
Conduct literature reviews and contribute to research protocols, reports, scientific manuscripts, presentations and other outputs, as well as procurement and coordination of research activities where required.
Collaborate with scientists, technical staff, students, interns and research partners in multidisciplinary and multicultural teams, and contribute to other activities as required by the project or supervisor.

Desired Background

Master’s degree or higher in Food Science, Food Technology, Food Processing, Sensory Science, Food Chemistry, Nutrition, Postharvest Technology, Consumer Science or a related discipline.
PhD candidates and graduates are particularly welcome, especially those with strong research experience.
Relevant technical, research or industry experience in one or more of the areas listed above would be an advantage.

Required Experience

Experience with food processing, product development, sensory evaluation or related analytical methods.
Ability to plan and conduct experimental research, maintain appropriate research documentation and manage experimental data.
Good communication skills in written and spoken English.
Able to work effectively as a member of interdisciplinary, multicultural and multinational research teams, manage multiple tasks and demonstrate critical thinking and problem-solving skills.
An interest in working across disciplines and with international research partners.

Reward

This is a Nationally Recruited Staff (NRS) position.

How to Apply?

Applicants should submit a letter of application explaining their suitability for and interest in the position along with a curriculum vitae in English, a recent passport-size photograph, names and addresses (including telephone and e-mail) of three referees, and date of availability to jobapply@worldveg.org or the job bank site before 22 Oct. 2026. Please mention the position title in the subject line.

The World Vegetable Center is committed to diversity, equity, and inclusion and provides equal employment opportunities without discrimination.