Research Fellow – Food Extrusion Technology

About the role

The Singapore Institute of Technology is seeking a hands‑on Research Fellow to lead the development of fortified rice kernels and other elderly‑friendly, texture‑modified foods within the DIGNIFIED programme. The role bridges bench‑scale formulation to pilot‑scale extrusion, translating research into deployable nutrition solutions for older adults and dysphagia‑friendly diets.

Key responsibilities

• Design, formulate and operate single‑ and/or twin‑screw extrusion equipment to create fortified rice kernels and texture‑modified products.
• Develop and optimise extrusion parameters (screw speed, temperature profile, moisture content, die design) to meet nutritional, textural and sensory targets.
• Conduct physicochemical, texture profile analysis and sensory evaluation of prototypes against dysphagia‑friendly benchmarks.
• Scale promising formulations from laboratory to pilot‑scale trials and troubleshoot processing issues.
• Contribute to peer‑reviewed publications, conference presentations and grant proposals.
• Supervise and mentor research assistants, graduate students and junior researchers.

Required profile

• PhD in Food Science, Food Technology, Food Engineering or a related discipline (candidates nearing completion may be considered).
• Hands‑on experience operating pilot‑scale or industrial single‑/twin‑screw extruders for food product development.
• Track record of peer‑reviewed publications at the Research Fellow level.
• Strong communication, project management and cross‑functional collaboration skills.

Required skills

• Operation of extrusion equipment (single‑ and twin‑screw).
• Food formulation and process optimisation.
• Texture Profile Analysis (TPA) and proximate analysis techniques.