Research Fellow - Food Science & Technology

NATIONAL UNIVERSITY OF SINGAPORE; Singapore; On-site; SGD 70,000 - 90,000; Full time

Job summary

A leading university in Singapore seeks a Research Scientist to work on protein-based food materials under a nationally funded project. The successful candidate will design and conduct experiments, analyze data, and mentor students. A PhD in a relevant field and strong expertise in protein chemistry and food processing technologies are essential. This role is a great opportunity to contribute to innovative research and advance knowledge in alternative protein products.

Qualifications

• PhD in Food Science, Food Engineering, or a closely related discipline.
• Strong expertise in protein chemistry and structure–function relationships.
• Hands-on experience with food processing technologies.

Responsibilities

• Design and conduct experiments related to protein-based food materials.
• Collect and analyze experimental data.
• Prepare scientific manuscripts and technical reports.
• Supervise undergraduate and postgraduate students.
• Contribute to laboratory operations.

Skills

Protein chemistry

Enzymatic modification

Protein–protein interactions

Structure–function relationships

Food processing technologies

Advanced structural characterisation techniques

Scientific writing

Communication skills

Education

PhD in Food Science or related discipline

Tools

SAXS

WAXS

AFM

CLSM

EM

Job description

Interested applicants are invited to apply directly at the NUSCareer Portal

Your application will be processed only if you apply via NUSCareer Portal

We regret that only shortlisted candidates will be notified.

Job Description

The successful candidate will work with Asst Prof PANG Bo on research related to protein-based food materials and processing, under a nationally funded project focused on improving the nutritional and functional performance of alternative protein products.

The main responsibilities of the position include:

• Design and conduct laboratory- and pilot-scale experiments related to protein-based food materials. This includes material preparation, processing, characterisation, and performance evaluation relevant to food applications.
• Collect, process, and analyse experimental data using appropriate scientific methods and analytical tools.
• Prepare scientific manuscripts, technical reports, and presentations for dissemination of research findings in peer-reviewed journals and conferences.
• Provide guidance and supervision to undergraduate and postgraduate students involved in related research projects.
• Contribute to the daily operations of the laboratory, including equipment use and maintenance, documentation, and adherence to laboratory safety and regulatory protocols.

Qualifications

PhD in Food Science, Food Engineering, Chemical Engineering, Materials Science, Polymer Science, or a closely related discipline, with strong emphasis on protein-based or biopolymer systems.

Skills:

• Strong expertise in protein chemistry, enzymatic modification, protein–protein interactions, and structure–function relationships; Strong background in soft matter and food biophysics, particularly protein-based structured materials. Hands‑on experience with food processing technologies, preferably extrusion or high‑shear thermal processing; Hands‑on experience with advanced structural characterisation techniques (e.g., scattering methods, SAXS, WAXS, AFM, CLSM, EM); Ability to independently design experiments, analyse complex datasets, and integrate results across multiple techniques; Strong scientific writing and communication skills.

Experience:

• Prior postdoctoral or equivalent research experience in protein-based materials, alternative proteins, or food biopolymers is preferred; Experience working on multi‑year, milestone‑driven funded projects and contributing to peer‑reviewed publications; Demonstrated ability to work collaboratively in interdisciplinary research teams and to supervise or mentor junior researchers.