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translational, impact-driven research. This role supports an awarded applied research project on cricket protein (CP)-based functional beverages, focusing on protein chemistry, emulsion engineering, scalable food
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project on cricket protein (CP)-based functional beverages, focusing on protein chemistry, emulsion engineering, scalable food processing, and consumer acceptance. The appointee will contribute to SIT's
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background in food formulation, protein‑based systems, and texture design. Hands‑on experience with texturisation technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring. Knowledge
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technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring. Knowledge of protein gels, microgels, fat mimetics, and structure–function relationships in food matrices. Familiarity with