Postdoctoral Fellowship: Postdoc in Food Texturisation — Singapore Institute of Technology

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

About the Role

The Singapore Institute of Technology (SIT) invites applications for a Research Fellow / Engineer (Texturisation for Food Formulation) position within the Division of Food, Chemical and Biotechnology. This fixed-term role supports translational, impact-driven research in applied food processing, with strong industry relevance. The successful candidate will contribute to product development, process optimization, and food characterisation across multiple collaborative projects.

Key Responsibilities

• Lead bench formulation of mushroom-based and plant-based food products, focusing on muscle-like architectures that deliver required texture, flavour, and nutrition during cooking, reheating, and storage.
• Apply advanced texturisation techniques – including cold extrusion, lamination, and natural tenderisation strategies such as enzyme treatment and solid-state fermentation – to create fibrous, meat-like structures with realistic bite, chewiness, and elasticity.
• Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust formulations, collaborating with culinary experts and leading pilot-scale trials at facilities such as the 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 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.
• Perform any other ad-hoc duties assigned by the supervisor.

Requirements

Education and Experience

• PhD in Food Science, Food Technology, or a closely related discipline. Strong Master’s degree holders with relevant experience may be considered.
• Hands-on experience with texturisation technologies such as extrusion, lamination, gelation, or emulsion-based structuring.
• Experience translating laboratory-scale formulations into pilot-scale or industry-relevant processes.

Knowledge and Skills

• Strong background in food formulation, protein-based systems, and texture design.
• Familiarity with sensory evaluation, texture analysis, rheological measurements, and food system characterisation.
• 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 rigour and practical feasibility.
• Excellent communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.
• Ability to work independently while contributing effectively to a multidisciplinary applied research team.
• Detail-oriented, self-motivated, and collaborative across teams involving engineers, nutritionists, clinicians, and industry partners.

Additional Information

The candidate will be expected to communicate with all relevant internal and external stakeholders to meet project deliverables and support technology transfer and dissemination activities. This is an excellent opportunity for a researcher seeking to apply advanced food science expertise in a translational, industry-connected environment.

Original vacancy