Research Engineer / Fellow (Food Ingredient & Biochemical Production) - AW3

SINGAPORE INSTITUTE OF TECHNOLOGY; Serangoon Garden Circus; On-site; SGD 40,000 - 60,000; Full time

Job summary

A leading university of applied learning in Singapore seeks a research team member to develop yeast and fungi for food ingredient and biochemical production. Responsibilities include designing fermentation experiments, mentoring junior researchers, and ensuring compliance with safety regulations. Candidates should hold a relevant degree and have experience in microbial fermentation and analytical techniques like HPLC-MS or GC-MS.

Qualifications

• Hands-on experience in microbial fermentation (yeast, fungi, or bacteria).
• At least 1 year experience with the use of HPLC-MS and/or GC-MS.
• Prior experience in the genetic manipulation of filamentous fungi cell line engineering is advantageous.

Responsibilities

• Present research plans and findings biweekly.
• Mentor junior researchers and undergraduate students.
• Prepare scientific manuscripts for publication and reporting.
• Support grant proposals and collaborative research initiatives.
• Ensure compliance with safety regulations through thorough risk assessments.
• Coordinate procurement and equipment maintenance with licensed vendors.
• Contribute to IP generation, technology transfer, and potential commercialization pathways.

Skills

Microbial fermentation

Analytical techniques

Collaboration

Analytical skills

Education

Relevant bachelor degree in Biochemistry, Biochemical Engineering, Biotechnology, Food Science or related fields

Tools

HPLC-MS

GC-MS

Job description

Overview

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 research project where you will be part of the research team to develop yeast and fungi for food ingredient and biochemical production. The specific goals are:

1. Design, plan, and execute fermentation experiments (solid-state, submerged, and mixed cultures) using yeasts, fungi, and lactic acid bacteria.
2. Develop and optimize processes for converting food by-products into functional food ingredients and alternative proteins.
3. Characterize nutritional, biochemical, and functional properties of fermented products.
4. Conduct microbial, metabolomics, and chemical analyses using advanced analytical techniques (HPLC, GC-MS, LC-MS, spectroscopy, etc.).

The secondary responsibility of this role is to support laboratory operations with responsibility for compliance and safety oversight.

Key Responsibilities

1. Present research plans and findings biweekly
2. Mentor junior researchers and undergraduate students
3. Prepare scientific manuscripts for publication and reporting
4. Support grant proposals and collaborative research initiatives
5. Ensure compliance with safety regulations through thorough risk assessments
6. Coordinate procurement and equipment maintenance with licensed vendors
7. Contribute to IP generation, technology transfer, and potential commercialization pathways
8. Any other ad-hoc duties assigned

Job Requirements

• Have a relevant bachelor degree in Biochemistry, Biochemical Engineering, Biotechnology, Food Science or related fields.
• Hands-on experience in microbial fermentation (yeast, fungi, or bacteria).
• At least 1 year experience with the use of HPLC-MS and/or GC-MS.
• Prior experience in the genetic manipulation of filamentous fungi cell line engineering is advantageous.

Competencies

• Teamwork and Collaboration
• Integrity and Excellence
• Thinking, Analytical and Communication Skills