Postdoctoral Researcher (Food Technologist for Plant-based Proteins)

About TUMCREATE

TUMCREATE is a multidisciplinary research platform of the Technical University Munich (TUM) at the Singapore Campus for Research Excellence and Technological Enterprise (CREATE). We are joining forces with universities, public agencies, and industry for the advancement of future technologies.

Our large-scale Food Science ‘Proteins4Singapore’ program is funded by Singapore’s National Research Foundation (NRF). The Technical University Munich (TUM) and Nanyang Technological University (NTU) join forces with the Singapore Institute of Technology (SIT) and A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI) to research plant-based proteins.

Please visit www.tum-create.edu.sg for more information about TUMCREATE.

Key Job Purpose for Position

You will be working in the team of Proteins4Singapore, a comprehensive research programme with renowned scientists of plant and food technology, food chemistry, and business sustainability. Interdisciplinary teams will generate state-of-the-art methods and techniques to ensure a sustainable protein supply in highly urbanized environments.

Research Field

This subproject will develop and characterize protein-based materials for new processing techniques. One of the major goals will be to process materials towards desired rheological behavior, structure and pleasant flavor. The team will combine innovative food processing approaches like extrusion and food 3d-printing in the construction of food machinery for future food production.

Key Responsibilities

• Develop methods and approaches to characterize the structuring potential of plant-based proteins during food processing
• Supervision and support the construction process of process engineering solutions in the field of extrusion and food 3d printing
• Preparation of project reports, publications and presentations
• Supervision of undergraduate students

Competencies and Qualifications Requirements

• Familiar with extrusion technology as a tool for the formation of anisotropic protein structures
• Familiar with structure – functionality relationships of food material
• Experience with rheological and analytical characterization
• Hands-on mentality
• Engineering skills
• Good team player, able to work with deadlines and dynamic requirements
• Self-motivated and quick learner who is passionate about latest trends and technologies
• Positive attitude and desire to work in fast-paced environment

Job Requirements

• A PhD Degree in Mechanical Engineering, Food Technology, Process Engineering or related disciplines.
• At least 1 year experience with extrusion of foods
• Strong skills in English speaking and writing, problem-solving and communication.

Applications

Please send your complete application including cover letter, CV, university transcripts and degree certificates to hr@tum-create.edu.sg.

Only shortlisted candidates will be contacted.

We are looking forward to your application!