As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research. This role supports applied food processing research projects with strong industry relevance, focusing on product development, process optimization, and food characterization.

Key Responsibilities

• Lead and manage fundamental research projects on mechanical and textural characterisation of meat and novel foods in close collaboration with Principal Investigators, co-PIs, and academic partners from NTU and A*STAR.
• Establish a nanomechanical and macro textural foundation for small sample cultivated meat using advanced tools such as AFM, micro-indentation, and micro texture analysers (e.g., TA.XT plus), Confocal Laser Microscopy Imaging etc for the purpose of quantification of hardness, chewiness, springiness, fracture stress, and fracture strain for small sizes of food samples
• Compare the feasibility, resolution, and accuracy of AFM, indenters, and micro-TA probe type systems specifically for characterising cultivated meat, contributing method development knowledge to the field.
• Deploy dynamic oral processing simulation platforms, including tribology, Kramer shear cell testing, and mastication simulators to investigate breakdown characteristics, brittleness vs. plasticity, and frictional/lubrication properties. Generate mechanistic insights linking textural dynamics to sensory perception.
• Integrate multi-modal datasets from different mastication simulators into a 3D Principal Component Analysis (PCA) space, enabling quantitative comparison between cultivated meat and conventional animal meat, and identify key textural descriptors defining equivalence.
• Develop novel experimental or analytical methodologies to address current gaps in small sample meat texture characterisation and oral processing simulation.
• Consolidate experimental data into robust evidence packages for academic publications, grant reporting, and translational research decisions.
• Coordinate project timelines, milestones, resource allocation, procurement, and compliance with institutional and ethical requirements.
• Prepare and submit high quality scientific manuscripts to peer reviewed journals, as well as technical reports, progress updates, and final deliverables for funding agencies.
• Engage actively with internal and external academic collaborators, organise progress meetings, and contribute to technology transfer where relevant to open science or public benefit.
• Present research outcomes at international conferences, academic seminars, and stakeholder meetings, and contribute to outreach through approved communication channels.
• 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

• PhD or Doctoral Degrees in Food Science, Food Technology, Food Engineering, Physics, Material Science, Mechanical Engineering, Biomaterials, Biological Engineering or a closely related discipline.
• Strong background in mechanical properties of soft matter, food texture analysis, or biopolymer/tissue mechanics, with demonstrable experience in cultivated meat, plant-based meat analogues, or animal tissue characterisation.
• Hands on experience with mechanical characterisation tools (AFM, indentation, DMA, texture analysers, rheometer and tribology, CLSM, low field NMR) and a solid understanding of fracture mechanics (stress/strain, hardness, chewiness, springiness).
• Proficiency in oral processing simulation techniques such as tribology, Kramer shear testing, and/or mastication simulators, with the ability to interpret breakdown and lubrication behaviour in a mechanistic context.
• Competence in multivariate statistical analysis, particularly PCA, 3D PCA, or other dimensionality reduction methods for integrating complex, multimodal datasets.
• Experience working with limited sample volumes, and ability to design robust experimental protocols for small batch cultivated meat production.
• Evidence of scientific productivity, including first-author publications in peer-reviewed journals, conference presentations, or equivalent outputs.
• Ability to translate complex experimental outcomes into testable hypotheses and conceptual frameworks, rather than product-focused deliverables.
• Strong project ownership and autonomy, with capacity to balance scientific depth, reproducibility, and methodological rigour.
• Excellent scientific writing skills, with proven ability to prepare manuscripts, funding proposals, and technical documentation.
• Detail-oriented, self-motivated, and capable of working independently as well as collaboratively within multidisciplinary academic teams when under stress.
• Good communication and stakeholder management skills, including liaison with lab and equipment managers, finance and procurement team, equipment vendors, and external academic partners.