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Research Fellow / Engineer – Insect Protein Chemistry & Functional Beverages

Singapore Institute of Technology

New
Mid 🇬🇧 English
protein chemistry enzymatic hydrolysis emulsion formulation droplet size analysis HTST UHT pasteurisation drying HPLC MS PCA Origin

Job description

About the role

The Singapore Institute of Technology seeks a Research Fellow/Engineer to lead an applied project on cricket‑protein based functional beverages. You will work in a multidisciplinary team, using pilot‑scale facilities to develop sustainable food innovations.

Key responsibilities

  • Characterise insect protein and hydrolysates for compositional and techno‑functional properties under various processing conditions.
  • Investigate protein‑polysaccharide interactions and optimise processing to minimise bioactive losses.
  • Design oil‑in‑water emulsions for bioactive encapsulation and develop scalable beverage prototypes.
  • Conduct in‑vitro digestion, bioaccessibility and bioavailability studies using SIT analytical platforms.
  • Lead consumer surveys, perform multivariate statistical analysis and integrate findings into product formulation.
  • Prepare scientific manuscripts, technical reports and present results to industry and academic audiences.
  • Supervise junior researchers and coordinate with internal and external stakeholders.

Required profile

  • PhD in Food Science, Food Technology, Food Chemistry, Chemistry, Nutrition or related field (strong MSc/BSc candidates may be considered for Engineer grade).
  • Solid grounding in protein chemistry, hydrolysis and structure‑function relationships in food systems.
  • Hands‑on experience with emulsion formulation, droplet‑size analysis and shelf‑life assessment.
  • Familiarity with HTST, UHT, drying, high‑pressure or multi‑stage homogenisation in beverage processing.
  • Experience with biochemical assays, HPLC, MS and in‑vitro digestion models.

Required skills

  • Protein chemistry and hydrolysis techniques
  • Emulsion formulation and stability testing
  • Food processing technologies (HTST, UHT, drying, high‑pressure homogenisation)
  • Analytical methods: HPLC, MS, antioxidant assays
  • In‑vitro digestion and bioavailability testing
  • Statistical analysis and multivariate techniques (PCA) using Origin or R

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Published 9 hours ago

Expires 1 month from now

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Singapore Institute of Technology