Research Fellow / Engineer (Food Processing) - DJ4

SINGAPORE INSTITUTE OF TECHNOLOGY; Singapore; Sur place; SGD 90 000 - 130 000; Plein temps

Résumé du poste

The Singapore Institute of Technology (SIT) invites applications for a senior researcher role focusing on translational food processing research. You will lead projects on mushroom- and plant-based proteins, develop processing strategies, and collaborate with industry partners to drive product development and sustainability outcomes.

Responsibilities include project leadership, experimental design, data analysis with AI tools, and dissemination through reports and manuscripts.

Qualifications

• PhD in Food Science, Food Technology, Chemical Engineering, or related discipline.
• Strong background in protein functionality and study of structure–function relationships.
• Experience with plant- and fungal-derived proteins and food biopolymers.

Responsabilités

• Lead applied food processing research projects with PIs, Co-PIs, and industry partners.
• Lead research on mushroom, mycelium, and plant-based protein ingredients for nutrition, flavour, and techno-functional performance.
• Design and execute processing strategies including thermal and non-thermal treatments and solvent-shifting approaches.
• Evaluate green processing technologies and sustainability-driven process optimisation.
• Coordinate project timelines, budgets, procurement, and compliance with grant requirements.
• Prepare manuscripts, technical reports, and progress updates for funding agencies.

Connaissances

Protein functionality

Structure-function

Food biopolymers

Formation

PhD in Food Science

Master's degree in related field

Outils

RSM

AI modelling

Description du poste

As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research. This role supports applied food processing research projects with strong industry relevance, focusing on product development, process optimization, and project management.

Key Responsibilities

• Lead and manage applied food processing related research projects in collaboration with Principal Investigators, Co-PIs, and industry partners.
• Lead applied research on mushroom-, mycelium-, and plant‑based (PB) protein ingredients, with emphasis on improving nutrition, flavour, digestibility, and techno‑functional performance.
• Design and execute physicochemical and biological processing strategies for protein enhancement, including thermal (UHT, ohmic heating), non‑thermal (ultrasound, high‑pressure homogenisation, microwave, pulsed electric fields), and solvent‑shifting approaches (pH and salt shifting).
• Evaluate and integrate green processing technologies, including deep eutectic solvents, for protein extraction, off‑taste reduction, and sustainability‑driven process optimisation.
• Lead the process design for scale‑up fractionation and separation from bench‑top, to pilot plant scale production involving centrifugation, clarification, recovery and separation of supernatant, and drying process.
• Support AI‑enabled data analysis, including collaboration on Artificial Neural Networks and Gaussian Process modelling, to accelerate processing optimisation.
• Consolidate experimental, techno‑economic, and sustainability data into robust technical evidence packages for project reporting, stakeholder engagement, and regulatory or translational decision‑making.
• Coordinate project timelines, milestones, budgets, procurement of consumables and equipment, and compliance with grant and institutional requirements.
• Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders.
• Engage and communicate effectively with internal and external collaborators to support progress meetings, reporting, and technology transfer activities.
• Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects.
• Support dissemination of research outcomes through conferences, stakeholder meetings, and approved communication channels.
• The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables.
• Any other adhoc duties assigned by supervisor.

Job Requirements

• PhD in Food Science, Food Technology, Chemical Engineering, or a closely related discipline. Strong Master's degree holders with relevant experience may be considered.
• Strong technical background in protein functionality, structure-function relationships, and food biopolymer systems, particularly in plant‑and fungal‑derived proteins.
• Demonstrated experience with food processing technologies, including thermal and non‑thermal treatments, fermentation, extrusion, or texturisation methods.
• Working knowledge of process optimisation tools (e.g. RSM) and familiarity with data‑driven or AI‑assisted modelling approaches is an advantage.
• Experience in pilot‑scale processing, scale‑up assessment, or techno‑economic evaluation of food ingredients or processes.
• Hands‑on experience in processing trials, analytical characterization, and data interpretation.
• Ability to translate complex experimental outcomes into industry‑relevant insights, supporting product development, clinical study readiness, and market‑facing prototypes.
• Strong project ownership mindset, with the ability to balance scientific depth, cost, scalability, and industrial feasibility.
• Experience working with industrial collaborators, pilot‑scale facilities, or product development teams is highly advantageous.
• Strong scientific writing skills, with experience in preparing manuscripts, technical reports, and funding‑related documentation.
• Detail‑oriented, self‑motivated, and able to work independently as well as collaboratively in multidisciplinary teams.
• Good communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.