Job Responsibilities:

·         Contribute to the planning and execution of food ingredient fermentation studies

·         Conduct characterisation of fermentates, such as flavour production, anti-nutrient factors and bioactivity

·         Development of bioassays for bioactivity characterisation

·         Investigate the mechanism of microbial-mediated biotransformation process

·         Coordinate further characterization of shortlisted fermentates among project teams

·         Participant in industry projects and train junior staff and student interns when required

Education and experience

·         Candidates must possess a PhD in Microbiology, biochemistry or related field

·         Expertise in molecular biology techniques and research experience on microbial bioconversion of ingredients and bioactivity characterization

·         Experience in assay development and bioactivity study

·         Track record of peer reviewed publications and presentations of scientific findings at scientific meetings

Key Skills:

·         Knowledge in microbial biochemistry, molecular biology and bioactivity assessment

·         Expertise in biochemical techniques including bioassay design and development

·         Standard molecular biology techniques such as RT-PCR, qPCR, and molecular cloning

·         Excellent project management skills

·         Excellent written and oral presentation skills

·         Excellent communication and interpersonal skills, with a proven ability to work collaboratively as part of an interdisciplinary team

·         Ability to mentor junior research staff