Research Officer, Nutrition
2 weeks ago
The Clinical Nutrition Research Centre (CNRC) is a joint initiative of the Singapore Institute of Food and Biotechnology Innovation (SIFBI), A*STAR and the National University of Singapore (NUS).
JOB REQUIREMENT
Study alternative protein interactions and develop food structures and textures using variety of food ingredients or product prototypes.
Execute analytical assays such as protein functionality tests (e.g. emulsifying, gelling etc.), textural, rheology and stability tests for different food ingredient or product prototypes.
Develop and improve on design and execution of validation experiments for different food products
Conduct literature reviews and present findings
Compile, analyze, translate and present scientific findings (oral and written presentations, manuscripts, project reports)
Diploma or Bachelors in Food Science, Food Chemistry, Food Engineering or a related field. An additional interest in Nutrition and Sensory or a related field is preferred.
Experience in food product development, food processing e.g. for alternative proteins in an academic or industrial setting.
Experience in the molecular structure of food polymers (i.e., complex carbohydrates or proteins), is preferred.
Competent in computer skills and/ proficient in instrumentation and food analysis
Possess excellent communication and interpersonal skills.
Meticulous and organised with the ability to multi-task.
Able to work with a group of scientists with diverse range of disciplines
Able to work independently as well as a team player.
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