Research Fellow / Engineer (Food Engineering) - AZN5

Singapore Institute of Technology; Singapore; On-site; SGD 80,000 - 120,000; Full time

Job summary

The Singapore Institute of Technology is seeking a research staff member to contribute to the Proteins for Singapore (P4SG) project, joining a team to develop and understand algal/soybean/mung bean proteins for high quality alternative protein foods, including through high moisture extrusion.

Ideal candidates hold a PhD or advanced degree in food or engineering, with strong technical writing and presentation skills, and knowledge of processing technology, rheology, and machine learning.

Qualifications

• PhD or advanced degree in food or engineering field.
• Competence in processing technology, physical/structural analysis, and material formulation.
• Knowledge of food formulation, sensory analysis, extrusion technology, machine learning, and rheology is advantageous.

Responsibilities

• Deliver on the P4SG project and work with the PI and team to meet deliverables.
• Explore AI and machine-learning methods for process optimization in protein foods.
• Design, execute, and interpret experiments independently.
• Coordinate procurement and liaise with vendors/suppliers as needed.
• Communicate with internal and external stakeholders to ensure project success.
• Author papers for journals and contribute to grant writing.

Skills

Strong analytical reasoning

Critical thinking

Strong initiative

Technical writing

Excellent presentation

Education

PhD or advanced degree in food/engineering

Job description

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 purpose of this role is to deliver on a collaborative research project, Proteins for Singapore (P4SG), where you will be part of the research team to establish and understand the structuration of algae/soybean/mung bean proteins for high quality alternative protein foods including through high moisture extrusion.

Key responsibilities will include:

• Explore innovative methods for food process optimization including the use of AI and machine-learning
• Develop and execute methods for characterizing and linking the texture and structure of alternative protein foods
• Design, execute, and interpret experiments independently.
• Participate in and manage the research project with Principal Investigators (PI), and the research team members to ensure all project deliverables including periodic progress reports are met.
• Author papers in high-quality journals and contribute to grant writing in areas that are related to the research.
• 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 manage a team of junior researchers and students to ensure proper operation and maintenance of equipment.
• To communicate and liaise with any internal and external stakeholders to ensure project deliverables are met.
• Any other ad-hoc duties assigned by supervisor.

Ideal qualities of the candidate include:

• Able to build and maintain strong working relationships with people within and external to the university.
• Self-directed learner who believes in continuous learning and development
• Highly proficient in technical writing and presentation
• Strong analytical and critical thinking skills
• Strong initiative and takes ownership of work

The candidate should have relevant competence in the areas of processing technology, physical and structural analysis, material formulation, and mathmatical modeling. The candidate should also have a PhD or other advanced degree in a food or engineering related field. Knowledge of food formulation, sensory analysis, extrusion technology, machine learning, and rheology will be advantageous.