Research Associate/phd Candidate

Department:
- Proteins4Singapore- Posted Date:
- 10 September 2024- Closing Date:
- Open until filled- Hours:
- Full Time- Duration:
- Fixed term**About TUMCREATE**

TUMCREATE is a multidisciplinary research platform of the Technical University Munich (TUM) at the Singapore Campus for Research Excellence and Technological Enterprise (CREATE). We are joining forces with universities, public agencies, and industry for the advancement of future technologies.

Our large-scale Food Science program, ‘Proteins4Singapore,’ funded by Singapore’s National Research Foundation (NRF), is a collaborative effort between the Technical University Munich (TUM), Nanyang Technological University (NTU), the Singapore Institute of Technology (SIT), and A*STAR’s Singapore Institute of Food and Biotechnology Innovation (SIFBI). As part of the Proteins4Singapore team, you will work alongside renowned scientists in plant and food technology, food chemistry, materials science, and business sustainability. Through interdisciplinary collaboration, the program aims to develop state-of-the-art methods and techniques to ensure a sustainable protein supply for highly urbanized environments.

**Job Summary**

**Key Responsibilities**
- Conduct research on the formulation and optimization of protein-based high internal phase emulsions for 3D printing of food textures.
- Investigate the rheological properties, phase stability, and viscoelastic behavior of HIPEs to achieve desirable mechanical strength and stiffness in printed food structures.
- Perform experimental work related to nano
- and micro
- structuring, utilizing advanced biophysical characterization techniques such as X-ray, neutron, and light scattering, as well as spectroscopic methods.
- Develop novel methods to control the self-assembly and aggregation of proteins in HIPE systems to create self-supporting 3D structures without the need for complex cross-linking.
- Develop methods and approaches to characterize the structuring potential of plant-based proteins during food processing.
- Collaborate with team members on data analysis and interpretation, as well as the design of experiments for systematic optimization of process parameters.
- Contribute to the writing of research papers, reports, and presentations for internal and external stakeholders, including conferences and publications.
- Participate in lab meetings, seminars, and collaborative research discussions to align with project goals and objectives.
- Supervise junior group members including undergraduate students.

**Key Competencies**
- Knowledge of protein-protein interactions, coacervation, and phase separation techniques as well as suitable multiscale characterization techniques, such as rheology, optical microscopy, X-ray, neutron, and light scattering.
- Experience in 3D printing technologies and bioink development.
- Familiarity with data-driven approaches for optimizing experimental designs.
- Strong analytical, problem-solving, and organizational skills.
- Excellent communication skills, both written and verbal.
- Proven ability to conduct independent research and collaborate in multidisciplinary teams including working effectively within deadlines.
- Self-motivated, quick learner with positive attitude and ability to perform well in dynamic and fast-paced setting.

**Qualification Requirements**
- M.Sc. (or similar) Degree in Food Technology, Materials Science, Chemical Engineering or cognate discipline from a reputable University.
- Experience in experimental soft matter research.
- Strong skills in English speaking and writing, problem-solving and communication.

**What we offer**
- A collaborative and inclusive research environment.
- Access to state-of-the-art laboratory facilities and equipment.
- Opportunities for professional development and career growth.
- Engagement with a leading research team committed to advancing an emerging topic of global relevance.

**Applications