Postdoctoral Fellowship: Postdoc in Food Engineering (Alternative Proteins) — Singapore Institute of Technology

Original title: Research Fellow / Engineer (Food Engineering) – AZN5

About the role

The Singapore Institute of Technology (SIT) is inviting applications for a fixed-term Research Fellow / Engineer position in the Food, Chemical and Biotechnology division (Research scheme of service). The role is part of the collaborative research project Proteins for Singapore (P4SG).

As a University of Applied Learning, SIT works closely with industry in its research pursuits. Research staff gain applied research skills relevant to current industry demands while contributing to meaningful projects. The primary purpose of this position is to establish and understand 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 optimisation, including the use of AI and machine learning.
• Develop and execute methods for characterising 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 (PIs) and team members, ensuring 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 assessments and ensure compliance with workplace safety and health regulations.
• Coordinate procurement and liaise with vendors and suppliers.
• Work independently and 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.

Candidate profile

Qualifications and competence

• A 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 modelling.

Advantageous knowledge

• Food formulation, sensory analysis, extrusion technology, machine learning, and rheology.

Personal qualities

• Ability to build and maintain strong working relationships with people within and outside the university.
• A self-directed learner who believes in continuous learning and development.
• High proficiency in technical writing and presentation.
• Strong analytical and critical thinking skills.
• Strong initiative and ownership of work.

How to apply

Applications should be submitted through the Singapore Institute of Technology careers portal. Use the original job listing, reference code AZN5, to access the application link.

Original vacancy