22 combinatorial-optimization Fellowship positions at SINGAPORE INSTITUTE OF TECHNOLOGY (SIT)
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, sustainable materials, and carbon reduction technologies. Support life cycle analysis (LCA), environmental impact assessments, and resource optimization studies to address real-world sustainability challenges
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materials for new products, and optimizing manufacturing processes Responsibilities R&D: Lead material selection, development, and characterization for applications in electronics, aerospace, or biomedical
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Responsibilities Conduct independent laboratory research related to microbial fermentation, strain engineering, and biotransformation. Develop and optimize microbial strains, biosynthetic pathways, and cultivation
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screening and engineering for microbial bioprocess development; microbial physiology and adaptation for industrial applications; high-throughput screening and automation for strain optimization
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, process optimization and food characterization. Key Responsibilities Lead bench formulation of mushroom‑based and plant‑based food products, especially focusing on muscle‑like architectures to achieve
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, and resource optimization studies to address real-world sustainability challenges. Explore emerging technologies, frameworks, and practices to advance sustainable solutions in industries. Industry
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, process optimization, and project management. Key Responsibilities Lead and manage applied food processing related research projects in collaboration with Principal Investigators, Co-PIs, and industry
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-polysaccharide interactions under different food processing conditions. Profile phenolic compound and evaluate the bio-functional properties such as antioxidant activity Identify optimal processing conditions that
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Plan and execute experimental workflows to achieve project milestones. Lead prototype development and performance optimization of the SERS biosensor system. Communicate research outcomes through
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, 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