Research Fellow & Engineer (Food Engineering)

SINGAPORE INSTITUTE OF TECHNOLOGY; Singapore; On-site; SGD 60,000 - 80,000; Full time

Job summary

An esteemed educational institute in Singapore is seeking a researcher to focus on a collaborative project involving alternative protein foods from algal and plant sources. The ideal candidate will possess a PhD in a related field, with strong skills in food process optimization and innovative research methods. Responsibilities include managing research projects, executing experiments, and collaborating with stakeholders. This role offers the opportunity for professional growth and significant contributions to food technology research.

Qualifications

• Relevant competence in processing technology, physical and structural analysis, material formulation, and mathematical modeling.
• Knowledge of food formulation, sensory analysis, extrusion technology, machine learning, and rheology will be advantageous.

Responsibilities

• 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.
• Manage the research project with Principal Investigators (PI) and the research team.

Skills

Food process optimization

AI and machine-learning

Technical writing

Analytical skills

Critical thinking

Education

PhD or advanced degree in food or engineering related field

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

• 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.