Job Description

The successful candidate will work with Professor Zhou Weibiao on extrusion and texturisation of alternative proteins under a project on Urban Microalgae-Based Protein Production

The main responsibilities of the position include:

• Assessment of protein stability and identification of protein denaturation temperatures by a variety of instrumental analysis methods, under extrusion condition. 
• Nutritional, structural and textural analysis of high-moisture meat analogues produced by extrusion processing. 
• Computer modeling of oral processing and validation
• Assisting supervision of final year projects as well as MSc and PhD projects.

Qualifications / Discipline:

• PhD in Food Science, Food Technology, Food Engineering or a closely related field from an internationally reputable university. 

Skills:

• Strong wet laboratory and analytical skills
• Demonstrated capability of independent researcher
• Good team player
• Good scientific writing skills

Experience: 

Essential

• Scientific publications in top journals in the relevant fields
• Supervision of undergraduate and postgraduate student projects
• Working experience in a cross-disciplinary team

Desirable but not essential

• Extrusion of food materials
• Protein research 
• Food structure research
• Oral processing research 
• CFD modelling of food processing

More Information

Location: Kent Ridge Campus
Organization: Science
Department : Food Science & Technology
Employee Referral Eligible: No
Job requisition ID : 8888