Research Engineer (Food Ingredient & Biochemical Production) - AW3

Singapore Institute of Technology; Singapore; On-site; SGD 80,000 - 100,000; Full time

Job summary

A university of applied learning is seeking a Research Engineer to develop yeast and fungi for food ingredient and biochemical production. You will be responsible for designing fermentation experiments and mentoring junior researchers. A bachelor’s degree in Biochemistry or related fields and hands-on experience in microbial fermentation is required. The role offers the opportunity to work on innovative research projects and contribute to technology transfer and commercialization efforts.

Qualifications

• At least 1 year experience with HPLC-MS and/or GC-MS.
• Prior experience in genetic manipulation of filamentous fungi is advantageous.

Responsibilities

• Design, plan, and execute fermentation experiments.
• Mentor junior researchers and students.
• Prepare scientific manuscripts for publication.

Skills

Hands-on experience in microbial fermentation

HPLC-MS expertise

GC-MS knowledge

Teamwork and Collaboration

Thinking, Analytical and Communication Skills

Education

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

Job description

Job Description

Research Engineer (Food Ingredient & Biochemical Production) - AW3

Posting Start Date: 15/09/2025

Schemes of Service: Research

Division: Food, Chemical and Biotechnology

Employment Type: Fixed Term

Job Purpose

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:

• Design, plan, and execute fermentation experiments (solid‑state, submerged, and mixed cultures) using yeasts, fungi, and lactic acid bacteria.
• Develop and optimize processes for converting food by‑products into functional food ingredients and alternative proteins.
• Characterize nutritional, biochemical, and functional properties of fermented products.

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

• 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.

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