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of this role is to deliver on an industry innovation research project Proteins for Singapore (P4SG) where you will be part of the research team to optimise a food extrusion process for high-quality protein-based
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on an innovation research project where you will be part of the research team to investigate the impact of emerging food processing on anti-nutrient factors, allergens, and consequentially the interaction with human
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to investigate the impact of emerging food processing on anti-nutrient factors, allergens, and consequentially the interaction with human nutrition. Key Responsibilities: Participate in and manage the research
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step change improvements in process performance; Informatics for process and product development with a background in big data applications in biotechnology, process development or food technology
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research work on materials aspects of food technology To choose, study and characterize materials as scaffold materials for food applications To formulate the materials and process them into final food
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millions worldwide, especially amongst the elderly. We have recently been awarded a research project to develop transitional foods which can make a positive impact on the quality of life for those with
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plant extraction process for sustainable food ingredients and perform ingredient techno-functional property tests with the support of the team members. ii. Lead the designing of food processing flow with
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members to ensure all project deliverables are met. Undertake these responsibilities in the project: i. Lead and conduct bench-top and pilot plant extraction process for sustainable food ingredients and
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been awarded a research project to develop transitional foods which can make a positive impact on the quality of life for those with swallowing difficulties. The project includes two new research
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deliver on an industry innovation research project where you will be part of the research team to develop plant-based food prototypes. Key Responsibilities Participate in and manage the research project