PhD in Alternative Protein Structuration — Singapore Institute of Technology

Key details

• Host institution: SINGAPORE INSTITUTE OF TECHNOLOGY (SIT)
• Location: SINGAPORE INSTITUTE OF TECHNOLOGY (SIT), Singapore
• Application deadline: June 13, 2026

Funding

Not funded by a EU programme

Funding level (from listing): partial or not via EU framework — confirm on the official call.

How to apply

• Application portal / instructions: Official application link.
• Context on Euraxess: Original listing.

About the position

The Singapore Institute of Technology (SIT) invites applications for a PhD researcher position as part of the collaborative project “Proteins for Singapore (P4SG)”. This role focuses on establishing and understanding the structuration of algae, soybean, and 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 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 related to the research.
• Carry out Risk Assessment and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaise with vendors/suppliers.
• Work independently, as well as manage a team of junior researchers and students to ensure proper operation and maintenance of equipment.
• Communicate and liaise with internal and external stakeholders to ensure project deliverables are met.
• Perform any other ad-hoc duties as assigned by the supervisor.

Requirements

• PhD or other advanced degree in a food or engineering-related field.
• 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 is advantageous.
• 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.