21 physic-"https:"-"https:"-"https:"-"https:" Fellowship positions at SINGAPORE INSTITUTE OF TECHNOLOGY (SIT)
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proteins for high quality alternative protein foods including through high moisture extrusion. Key responsibilities will include: Explore innovative methods for food process optimization including the use
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, visual and graphic designs, flow diagrams, storyboards, site maps, and prototypes. Support the design and development of physical products from early concept through to final production Present designs
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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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development programmes. The fellowship is tenable for one year. On an exception basis, a two-year programme may be supported. Service Commitment One year for every year of sponsorship. Application Process
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will work on cutting-edge projects related to coastal and ocean wave modelling using Delt3D software. The role of the researcher is to perform physics-based modeling to build a numerical model that can
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development programmes. The fellowship is tenable for one year. On an exception basis, a two-year programme may be supported. Service Commitment One year for every year of sponsorship. Application Process
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technologies to reduce emissions and enhance energy security. This research aims to develop an integrated process for converting CO2 into valuable chemicals using renewable energy. The approach combines
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areas: Computer Vision and Image Processing Machine Learning, Deep Learning, and Reinforcement Learning Large Language Models (LLMs) and Multimodal Models Generative AI, Agentic AI, Physical AI, and
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development programmes. The fellowship is tenable for one year. On an exception basis, a two-year programme may be supported. Service Commitment One year for every year of sponsorship. Application Process
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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