Research Fellow / Engineer – Food Bioprocessing

About the role

The Singapore Institute of Technology seeks a Research Fellow / Engineer to lead a food bioprocessing project that converts okara into a functional‑food ingredient. The role involves end‑to‑end development from bench‑scale to pilot‑plant scale, ensuring consistency, safety and scalability.

Key responsibilities

• Develop and optimise a bioprocess that converts okara into a standardised functional‑food ingredient, improving its dietary‑fibre profile.
• Establish substrate handling and stabilisation protocols to provide a consistent, spoilage‑free feedstock.
• Scale‑up the process from laboratory to pilot plant, preparing documentation for downstream food‑development teams.
• Characterise protein and dietary fibre, ensure microbiological quality and food‑safety compliance, and manage waste responsibly.
• Consolidate experimental, techno‑economic and sustainability data into technical evidence packages for reporting and regulatory decisions.
• Coordinate project timelines, budgets, procurement and compliance with grant and institutional requirements.
• 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/Technology, Biotechnology, Bioprocess or Chemical Engineering (Research Fellow) or Bachelor’s/Master’s in related engineering field (Research Engineer).
• Strong background in food bioprocessing with ability to design and drive research independently.
• Track record of peer‑reviewed publications and experience mentoring engineers and students.
• Hands‑on experience with enzymatic and microbial bioprocessing, preferably both.
• Experience working with industrial collaborators, pilot‑scale facilities or product development teams is advantageous.

Required skills

• Bioprocess development from bench‑top to pilot scale.
• Enzymatic conversion and microbial fermentation techniques.
• Solid‑state fermentation operations.
• Dietary‑fibre analysis and standard food‑composition methods.
• Food‑safety systems (HACCP/GMP) and microbiological quality control.
• Design of experiments (DOE), statistical analysis and basic techno‑economic assessment.