Research Fellow / Engineer (Texturisation for Food Formulation) - DJ5
SINGAPORE INSTITUTE OF TECHNOLOGY
Singapore
Not specified
Phd in food science or related discipline
Experience with cold extrusion and lamination
Knowledge of protein gels and texture design
The Singapore Institute of Technology is seeking a Research Fellow/Engineer specializing in texturization for food formulation, focusing on developing mushroom and plant-based food products. The role involves applying advanced texturization techniques, overseeing pilot-scale trials, and collaborating with industry experts to translate research into market-ready solutions
Job Summary
This role supports applied food processing research projects focusing on product development and process optimization for mushroom-based and plant-based foods.
The successful candidate will lead bench formulation using advanced texturisation techniques to create fibrous, meat-like structures that replicate specific textures.
Responsibilities include translating laboratory-scale formulations into pilot-scale processes and conducting techno-economic analysis to support funding agency deliverables.
Matching Summary
Match Score: 85
The Singapore Institute of Technology is seeking a Research Fellow/Engineer specializing in texturization for food formulation, focusing on developing mushroom and plant-based food products. The role involves applying advanced texturization techniques, overseeing pilot-scale trials, and collaborating with industry experts to translate research into market-ready solutions.
Skills & Requirements
Must-have
PhD in Food Science or related discipline
Experience with cold extrusion and lamination
Knowledge of protein gels and texture design
Pilot-scale process translation experience
Sensory evaluation and rheological measurement skills
Nice-to-have
Culinary integration into scientific formulation
Techno-economic analysis and LCA knowledge
Mentoring junior researchers and students
Stakeholder management and communication skills
Experience with enzyme treatment strategies
Key Requirements
PhD in Food Science, Food Technology, or closely related field
Strong Master's degree with relevant experience considered
Hands-on experience with texturisation technologies like extrusion
Ability to work independently in multidisciplinary teams