Research Fellow / Engineer – Food Texturisation

About the role

The Singapore Institute of Technology seeks a Research Fellow/Engineer to lead applied food‑processing projects focused on mushroom‑based and plant‑based product development. The role combines scientific formulation, advanced texturisation, and pilot‑scale testing to create meat‑like textures for nutrition‑driven markets.

Key responsibilities

• Lead bench‑scale formulation of muscle‑like food products, applying cold extrusion, lamination, enzyme treatment and solid‑state fermentation.
• Translate upstream protein gels and fermented ingredients into robust, scalable food formulations and conduct pilot‑scale trials at SIT FoodPlant.
• Perform textural, rheological and sensory characterisation, consolidating data for techno‑economic, life‑cycle and cost‑benefit analyses.
• Prepare scientific manuscripts, technical reports and progress updates for funding agencies and stakeholders.
• Supervise and mentor junior researchers, engineers, students and visiting scholars.

Required profile

• PhD in Food Science, Food Technology or a closely related discipline (strong Master’s candidates may be considered).
• Extensive experience in food formulation, protein‑based systems and texture design.
• Proven ability to move formulations from laboratory to pilot‑scale or industry‑relevant processes.
• Excellent communication skills for interdisciplinary collaboration with engineers, nutritionists, clinicians and industry partners.

Required skills

• Hands‑on experience with extrusion, lamination, gelation or emulsion‑based structuring technologies.
• Knowledge of protein gels, microgels, fat mimetics and structure‑function relationships.
• Proficiency in sensory evaluation, texture analysis and rheological measurements.