Research Fellow (Food Extrusion Technology) - VT (Singapore, SG, 828608)

We are seeking a hands-on Research Fellow with proven extrusion processing experience to lead the development of fortified rice kernels (FRK) and other elderly-friendly, texture-modified foods. The successful candidate will drive formulation and process work from bench to pilot scale, working closely with the DIGNIFIED team to translate research into deployable food products for older adults and dysphagia-friendly nutrition.

About the DIGNIFIED programme

The DIGNIFIED Programme at SIT conducts translational research into dysphagia, functional foods, and assistive health technologies, with the goal of improving nutrition, safety, and quality of life for elderly and dysphagic populations. The programme brings together food science, engineering, and clinical expertise to develop practical, evidence-based food and technology solutions, including texture-modified and nutritionally fortified foods aligned with the IDDSI (International Dysphagia Diet Standardisation Initiative) framework.

Key Responsibilities

• Lead the design, formulation, and hands-on operation of extrusion equipment (single- and/or twin-screw) to develop fortified rice kernels and other elderly-friendly / texture-modified food products.
• Develop and optimise extrusion process parameters (e.g., screw speed, temperature profile, moisture content, die design) to achieve target nutritional, textural, and sensory properties.
• Formulate products incorporating functional ingredients (e.g., proteins, fibres, micronutrients) into rice-based and other staple food matrices, in line with IDDSI texture levels where applicable.
• Conduct physicochemical, textural (e.g., TPA), and sensory characterisation of prototypes, and evaluate product performance against dysphagia-friendly and nutritional benchmarks.
• Scale up promising formulations from lab to pilot-scale trials, and troubleshoot processing issues as they arise.

Contribute to peer-reviewed publications, conference presentations, and the preparation of grant and project funding proposals.

Supervise and mentor research assistants, graduate students, and junior researchers involved in extrusion and product development work.

Maintain accurate laboratory records and ensure compliance with food safety, quality, and laboratory safety standards.

• Collaborate with cross-disciplinary colleagues (food scientists, engineers, clinicians) and, where relevant, industry or research partners.

Job Requirements

• PhD in Food Science, Food Technology, Food Engineering, or a related discipline (candidates nearing completion may be considered).
• Hands-on experience operating extrusion equipment (pilot-scale or industrial single-/twin-screw extruders) for food product development is essential.
• Demonstrated experience developing fortified or functional food products; experience with rice-based or cereal-based products is a strong advantage.
• Familiarity with elderly nutrition, dysphagia diets, texture-modified foods, and the IDDSI framework is highly advantageous.
• Solid grounding in food formulation, process optimisation, and analytical techniques (e.g., texture profile analysis, proximate analysis).
• Track record of peer-reviewed publications commensurate with a Research Fellow level.
• Prior experience mentoring research assistants or graduate students is preferred.
• Strong communication, project management, and cross-functional collaboration skills.
• Independent, detail-oriented, and comfortable working hands-on in a laboratory / pilot-plant environment.