As a University of Applied Learning, SIT works closely with industry in our research pursuits. Our research staff will have the opportunity to be equipped with applied research skill sets that are relevant to industry demands while working on research projects in SIT. This position requires the hire to participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met, with the following responsibilities.

Job Responsibilities

• Develop and optimise a bioprocess from bench-top scale to pilot plant scale that converts okara into a standardised functional-food ingredient, including improvement of its dietary-fibre profile.
• Establish substrate handling and stabilisation protocols that provide a consistent, spoilage-free feedstock.
• Deliver a reproducible, batch-to-batch-consistent process suitable for multiple downstream users.
• Evaluate processing options to improve yield, cost and scalability.
• Characterise the protein and dietary fibre using appropriate analytical methods and ensure microbiological quality and food-safety compliance.
• Manage process waste and effluent responsibly.
• Support scale-up from laboratory to pilot and prepare documentation that enables clean transfer of the ingredient to the downstream food-development team.
• Contribute to project reports, milestones, intellectual property and publications, and liaise with industry partners.
• Consolidate experimental, techno‑economic, and sustainability data into robust technical evidence packages for project reporting, stakeholder engagement, and regulatory or translational decision‑making.
• Coordinate project timelines, milestones, budgets, procurement of consumables and equipment, and compliance with grant and institutional requirements.
• Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders.
• Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects.
• The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables. 
• Any other adhoc duties assigned by supervisor.

Job Requirements

• The Research Fellow will require a PhD in Food Science/Technology, Biotechnology, Bioprocess or Chemical Engineering, or a related field. Has a strong background in food bioprocessing and is able to design and drive the research independently. Has a track record of peer-reviewed publications, and is able to mentor engineers and students and coordinate across investigators and partners.
• The Research Engineer needs to hold a Bachelor's or Master's degree in Food/Chemical/Bioprocess Engineering, Food Science, or a related field. Has hands-on process-development and food-processing equipment experience, has strong laboratory, data-handling and documentation skills, and is practical, detail-oriented and delivery-focused.
• Combined experience in both enzymatic and microbial bioprocessing is strongly preferred, as the project spans enzyme-based conversion and microbial approaches.
• Practical experience with food or agri-residue processing.
• Analytical competence, ideally including dietary-fibre analysis and standard food-composition methods.
• Rigour in reproducibility - controlled conditions, defined endpoints and careful record-keeping.
• Ability to work independently and within a multi-investigator, multi-partner team.
• Strong project ownership mindset, with the ability to balance scientific depth, cost, scalability, and industrial feasibility.
• Experience working with industrial collaborators, pilot-scale facilities, or product development teams is advantageous.
• Strong scientific writing skills, with experience in preparing manuscripts, technical reports, and funding-related documentation.
• Detail-oriented, self-motivated, and able to work independently as well as collaboratively in multidisciplinary teams.
• Good communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.

Additional desirable qualifications

• Experience with unit operations such as solid-state fermentation, and with laboratory-to-pilot scale-up.
• Familiarity with food-safety systems (HACCP/GMP) and microbiological quality control.
• Design of experiments (DOE), statistics, and basic techno-economic assessment.