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Science & Technology 🏢 Full Time ⭐️ Terverifikasi

Research Fellow / Engineer (Insect Protein Chemistry & Functional Beverages)

Singapore Institute of Technology
Singapore
Estimasi Gaji
SGD 5.500 – SGD 9.000
Live Update
8 Mei 2026
Batas Akhir
8 Mei 2027

Deskripsi Pekerjaan

Are you passionate about the future of food technology? The Singapore Institute of Technology (SIT) is seeking a highly motivated Research Fellow / Engineer to join our cutting-edge food science team. In this role, you will be at the forefront of sustainable food innovation, specifically focusing on the extraction, modification, and application of insect-based proteins in functional beverage development.

As a critical member of our research division, you will conduct experimental studies to optimize protein functionality, solubility, and sensory profiles to meet consumer demands for eco-friendly, high-protein alternatives. You will work within a collaborative, state-of-the-art laboratory environment, translating complex chemical research into scalable solutions for the functional beverage industry.

Tanggung Jawab

  • Develop and optimize protein extraction and purification protocols from various insect sources.
  • Conduct chemical and physical characterization of insect protein isolates (e.g., solubility, foaming, gelling properties).
  • Formulate and develop stable, high-protein functional beverages with optimized sensory attributes.
  • Design and execute pilot-scale production trials for new beverage prototypes.
  • Collaborate with interdisciplinary teams to analyze the nutritional and bioactive potential of final products.
  • Maintain detailed laboratory records and document findings for peer-reviewed publications and grant reports.
  • Ensure compliance with food safety standards and laboratory best practices throughout the R&D lifecycle.

Kualifikasi

  • PhD or Master's degree in Food Science, Food Chemistry, Biochemistry, or a closely related field.
  • Proven experience in protein chemistry, particularly with plant or novel alternative protein sources.
  • Technical proficiency in food analysis instrumentation (e.g., HPLC, Texture Analyzer, Particle Size Analysis).
  • Strong understanding of functional beverage formulation and stability testing.
  • Experience with statistical analysis software for experimental design (e.g., Design-Expert, Minitab).
  • Excellent communication skills with the ability to present technical data to both scientific and commercial stakeholders.
  • Ability to thrive in an academic-industry collaborative research environment.

Keahlian yang Dibutuhkan

Food Chemistry Protein Extraction Functional Beverages Food Formulation Analytical Chemistry Sustainable Food Technology Sensory Evaluation R&D

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