PhD in Alternative Protein Food Optimization — Singapore Institute of Technology

Key details

• Host institution: SINGAPORE INSTITUTE OF TECHNOLOGY (SIT)
• Location: SINGAPORE INSTITUTE OF TECHNOLOGY (SIT), Singapore
• Application deadline: August 15, 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) is seeking a Research Fellow to join a collaborative research project, Proteins for Singapore (P4SG). As a University of Applied Learning, SIT works closely with industry, offering research staff the opportunity to develop applied research skills relevant to industry demands.

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 related research areas.
• Carry out Risk Assessment and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaison 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 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.

Employment Type: Fixed Term
Division: Food, Chemical and Biotechnology
Scheme of Service: Research