Research Fellow (Food Science & Technology)

National University of Singapore; Singapore; On-site; SGD 90,000 - 130,000; Full time

Job summary

The National University of Singapore is seeking a highly qualified researcher to join a multidisciplinary team focusing on the development of plant-based meat products with improved digestibility, nutrition, and functionality. The role emphasizes establishing an advanced in vitro digestion approach to evaluate protein digestibility and perform comprehensive nutritional analyses.

Responsibilities include supervising final year undergraduate and MSc projects, contributing to cross-disciplinary

Qualifications

• Strong wet laboratory and analytical skills.
• Demonstrated capability of independent researcher.
• Good team player and collaborative spirit.
• Excellent scientific writing skills.

Responsibilities

• Join multidisciplinary team to study development of plant-based meat with improved digestibility, nutritional quality, and functionality.
• Establish advanced in vitro digestion approaches to evaluate protein digestibility.
• Conduct comprehensive nutritional profile analysis of alternative protein products.
• Supervise final year undergraduate and MSc projects.

Skills

Wet laboratory skills

Independent researcher

Team player

Scientific writing

Education

PhD in Food Science/Technology or related field

Job description

Company Description

The National University of Singapore is the national research university of Singapore. Founded in 1905 as the Straits Settlements and the Federated Malay States Government Medical School, NUS is the oldest higher education institution in Singapore

Job Description

The successful candidate will work with Professor Zhou Weibiao on nutritional profile analysis and in vitro digestion of food materials under a project on alternative proteins, funded by the Singapore Food Story R&D Programme 2.0.

The main responsibilities of the position include: The candidate shall join a multidisciplinary team at NUS to study on the development of plant-based meat products with improved digestibility, nutritional quality, and functionality. This position will focus on establishing an advanced in vitro digestion approach to evaluate protein digestibility and conduct comprehensive nutritional profile analysis of alternative protein products.

In addition, he/she will help supervise final year undergraduate projects as well as MSc projects.

Qualifications

PhD in Food Science, Food Technology, or a closely related field from an internationally reputable university.

Skills

• Strong wet laboratory and analytical skills
• Demonstrated capability of independent researcher
• Good team player
• Good scientific writing skills

Experience

Research experience with good track record, including:

• publications in top peer-reviewed SCI-indexed journals in the relevant field,
• mentoring undergraduate and postgraduate student projects,
• lab safety and maintenance,
• research grant management,
• working experience in a cross-disciplinary team,
• working experience with alternative proteins, antinutrients analysis, in vitro digestion, and proteomics is highly desirable.