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purification. Formulate and characterize protein-based biomaterials, hydrogels, or thin films. Evaluate biomaterial mechanics and physical properties using rheology, tensile testing, or biophysical assays
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mRNA, circRNA, LNP, or viral-vector technologies Protein expression, purification, structural biology, or protein engineering Monoclonal antibody generation and characterization Immunological assays
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, and elasticity. Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot
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-functional properties such as antioxidant activity Identify optimal processing conditions that minimise bioactive losses for functional beverage applications. Design and formulate insect protein-based oil-in
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to deliver on a collaborative research project, Proteins for Singapore (P4SG), where you will be part of the research team to establish and understand the structuration of algae/soybean/mung bean
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. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot‑scale trials at facilities such as SIT FoodPlant to assess manufacturability
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minimise bioactive losses for functional beverage applications. Design and formulate insect protein-based oil-in-water emulsions for the encapsulation and delivery of bioactives. Develop and optimise
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, real time PCR, protein expression, tissue culture, construction of recombinant virus, Western blotting, light and fluorescence microscopy, and flow cytometry. You may also have opportunities to use our
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the world to provide food for an ever-increasing population. To increase salmon production while maintaining product quality new ingredients must be found. Protein and lipid ingredients make up most
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the biomimetic liposomal formulation of exosomes; 2) testing the possibility of co-encapsulating proteins and nucleic acids in the same formulation. The scholarship recipient must prepare monthly progress reports