Research Fellow/Engineer (Food processing and pilot plant design with LCA/TEA

• Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.
• Undertake these responsibilities in the project:

• Lead and conduct bench-top and pilot plant extraction process for sustainable food ingredients and perform ingredient techno-functional property tests with the support of the team members.
• Lead the designing of food processing flow with optimized life cycle assessments (LCA) and Techno-Economic Analyses (TEA) for food ingredient manufacturing
• Plan, organize and carry out experiments and trials in the food pilot plant and chemical labs to achieve the objectives
• Manage and complete the project by presenting the findings in conferences or meetings with industrial collaborator, submitting timely data & documents, and purchase chemicals or consumables.
• Consolidate the data in order to generate sufficient scientific evidence for meetings slides, publication, and report in conferences.
• Engage and communicate with industry collaborators for deployment of innovative technologies/solutions and visit their facilities to support the design of a conceptual pilot plant suitable for scale-up production.
• Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaison with vendors/suppliers.
• Work independently, as well as within a team, to ensure proper operation and maintenance of equipment.

• Have relevant competence in the areas of scale-up food processing (preferably in plant-based protein/polyphenol) extraction, fractionation, membrane filtration process, etc.
• Life Cycle Assessments (LCA) and Techno-Economic Analyses (TEA) of processing (preferably in food) technologies
• Background in scale-up processing design, modeling, statistical analysis, and optimization.
• Have a degree in Food Science and Technology, Biotechnology, Chemical Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous.
• Knowledge of functional properties of protein, and food hydrocolloids will be bonus.
• Able to communicate with the teammates and industrial collaborators to share key findings, seek supports, or conducting pilot plant trials.

• Show strong initiative and take ownership of research work for publication.
• Conduct individual projects with minimal supervision and drive to completion.
• Self-directed learner who believes in continuous learning and development with projects suitable for scale-up production and commercialization.
• Proficient in using statistics software, technical writing and oral presentation
• Possess strong analytical and critical thinking skills
• Able to build and maintain strong working relationships with people within the university and external companies.

Times Higher Education

• Participate in and manage the research project with Principal Investigator (PI), Co-PI and the research team members to ensure all project deliverables are met.
• Undertake these responsibilities in the project:

• Lead and conduct bench-top and pilot plant extraction process for sustainable food ingredients and perform ingredient techno-functional property tests with the support of the team members.
• Lead the designing of food processing flow with optimized life cycle assessments (LCA) and Techno-Economic Analyses (TEA) for food ingredient manufacturing
• Plan, organize and carry out experiments and trials in the food pilot plant and chemical labs to achieve the objectives
• Manage and complete the project by presenting the findings in conferences or meetings with industrial collaborator, submitting timely data & documents, and purchase chemicals or consumables.
• Consolidate the data in order to generate sufficient scientific evidence for meetings slides, publication, and report in conferences.
• Engage and communicate with industry collaborators for deployment of innovative technologies/solutions and visit their facilities to support the design of a conceptual pilot plant suitable for scale-up production.
• Carry out Risk Assessment, and ensure compliance with Work, Safety and Health Regulations.
• Coordinate procurement and liaison with vendors/suppliers.
• Work independently, as well as within a team, to ensure proper operation and maintenance of equipment.

• Have relevant competence in the areas of scale-up food processing (preferably in plant-based protein/polyphenol) extraction, fractionation, membrane filtration process, etc.
• Life Cycle Assessments (LCA) and Techno-Economic Analyses (TEA) of processing (preferably in food) technologies
• Background in scale-up processing design, modeling, statistical analysis, and optimization.
• Have a degree in Food Science and Technology, Biotechnology, Chemical Engineering, Pharmaceutical Engineering. Possessing a PhD degree will be advantageous.
• Knowledge of functional properties of protein, and food hydrocolloids will be bonus.
• Able to communicate with the teammates and industrial collaborators to share key findings, seek supports, or conducting pilot plant trials.

• Show strong initiative and take ownership of research work for publication.
• Conduct individual projects with minimal supervision and drive to completion.
• Self-directed learner who believes in continuous learning and development with projects suitable for scale-up production and commercialization.
• Proficient in using statistics software, technical writing and oral presentation
• Possess strong analytical and critical thinking skills
• Able to build and maintain strong working relationships with people within the university and external companies.

Times Higher Education