Research Fellow / Engineer (Texturisation for Food Formulation) - DJ5

Singapore Institute of Technology; Singapore; Sur place; SGD 60 000 - 80 000; Plein temps

Résumé du poste

The Singapore Institute of Technology is seeking a Research Fellow / Engineer for a fixed-term role in food formulation, focusing on texturisation techniques for developing innovative plant-based food products. Candidates must possess a PhD in Food Science or a related field, with a strong background in food formulation and texturisation technologies. Responsibilities include leading product development and conducting comprehensive characterisation studies to ensure product quality, collaborating with stakeholders effectively.

Qualifications

• PhD in Food Science or related discipline is required.
• Experience with texturisation technologies essential.
• Strong background in protein-based systems and texture design.

Responsabilités

• Lead formulation of mushroom and plant-based food products.
• Apply advanced texturisation techniques to replicate meat-like structures.
• Conduct textural and sensory characterisation for product evaluation.

Connaissances

Food formulation expertise

Texturisation technologies

Sensory evaluation

Problem-solving skills

Communication skills

Formation

PhD in Food Science or related discipline

Strong Master’s degree considered

Outils

Extrusion technologies

Rheological measurement tools

Description du poste

Job Description

Research Fellow / Engineer (Texturisation for Food Formulation) – DJ5

Posting Start Date: 08/05/2026

Schemes of Service: Research

Division: Food, Chemical and Biotechnology

Employment Type: Fixed Term

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 food characterization.

Key Responsibilities

• Lead bench formulation of mushroom‑based and plant‑based food products, especially focusing on muscle‑like architectures to achieve required texture, flavour, and nutrition performance during cooking, reheating, and storage.
• Apply advanced texturisation techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid‑state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity.
• Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot‑scale trials at facilities such as SIT FoodPlant to assess manufacturability, reproducibility, and scalability for clinical and consumer studies.
• Conduct textural, rheological, and sensory characterisation to evaluate product performance and guide formulation refinement.
• Consolidate formulation, processing, and performance data to support techno‑economic analysis (TEA), life‑cycle assessment (LCA), and cost‑benefit analysis (CBA).
• Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders.
• Engage and communicate effectively with internal and external stakeholders to support progress meetings, technology transfer activities, conferences, and approved communication channels.
• Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects.
• The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables.
• Any other ad hoc duties assigned by supervisor.

Job Requirements

• PhD in Food Science, Food Technology, or a closely related discipline. Strong Master’s degree holders with relevant experience may be considered.
• Strong background in food formulation, protein‑based systems, and texture design.
• Hands‑on experience with texturisation technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring.
• Knowledge of protein gels, microgels, fat mimetics, and structure‑function relationships in food matrices.
• Familiarity with sensory evaluation, texture analysis, and rheological measurements, food system characterization.
• Experience translating laboratory‑scale formulations into pilot‑scale or industry‑relevant processes.
• Understanding of nutrition‑driven product design, particularly for vulnerable or special‑needs populations.
• Ability to integrate culinary considerations into scientific formulation and product development.
• Strong problem‑solving skills with attention to both scientific rigor and practical feasibility.
• Excellent communication skills for interdisciplinary collaboration with engineers, nutritionists, clinicians, and industry partners.
• Ability to work independently while contributing effectively to a multidisciplinary applied research team.
• 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.