Polytechnic in Rijeka

Schemes of Service: Research Division: Food, Chemical and Biotechnology Employment Type: Fixed Term As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research. This role supports applied food processing research projects with strong industry relevance, focusing on product development, process optimization, and project management. Key Responsibilities Lead and manage applied food processing related research projects in collaboration with Principal Investigators, Co-PIs, and industry partners. Lead applied research on mushroom-, mycelium-, and plant‑based (PB) protein ingredients, with emphasis on improving nutrition, flavour, digestibility, and techno‑functional performance. Design and execute physicochemical and biological processing strategies for protein enhancement, including thermal (UHT, ohmic heating), non‑thermal (ultrasound, high‑pressure homogenisation, microwave, pulsed electric fields), and solvent‑shifting approaches (pH and salt shifting). Evaluate and integrate green processing technologies, including deep eutectic solvents, for protein extraction, off‑taste reduction, and sustainability‑driven process optimisation. Lead the process design for scale-up fractionation and separation from bench-top, to pilot plant scale production involving centrifugation, clarification, recovery and separation of supernatant, and drying process. Support AI‑enabled data analysis, including collaboration on Artificial Neural Networks and Gaussian Process modelling, to accelerate processing optimisation. Consolidate experimental, techno‑economic, and sustainability data into robust technical evidence packages for project reporting, stakeholder engagement, and regulatory or translational decision‑making. Coordinate project timelines, milestones, budgets, procurement of consumables and equipment, and compliance with grant and institutional requirements. Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders. Engage and communicate effectively with internal and external collaborators to support progress meetings, reporting, and technology transfer activities. Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects. Support dissemination of research outcomes through conferences, stakeholder meetings, and approved communication channels. The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables. Any other adhoc duties assigned by supervisor. Job Requirements PhD in Food Science, Food Technology, Chemical Engineering, or a closely related discipline. Strong Master’s degree holders with relevant experience may be considered. Strong technical background in protein functionality, structure–function relationships, and food biopolymer systems, particularly in plant‑ and fungal‑derived proteins. Demonstrated experience with food processing technologies, including thermal and non‑thermal treatments, fermentation, extrusion, or texturisation methods. Working knowledge of process optimisation tools (e.g. RSM) and familiarity with data‑driven or AI‑assisted modelling approaches is an advantage. Experience in pilot‑scale processing, scale‑up assessment, or techno‑economic evaluation of food ingredients or processes. Hands-on experience in processing trials, analytical characterization, and data interpretation. Ability to translate complex experimental outcomes into industry‑relevant insights, supporting product development, clinical study readiness, and market‑facing prototypes. Strong project ownership mindset, with the ability to balance scientific depth, cost, scalability, and industrial feasibility. Experience working with industrial collaborators, pilot-scale facilities, or product development teams is highly advantageous. Strong scientific writing skills, with experience in preparing manuscripts, technical reports, and funding-related documentation. Detail-oriented, self-motivated, and able to work independently as well as collaboratively in multidisciplinary teams. Good communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.

The University of Surrey is a global community of ideas and people, dedicated to life-changing education and research.  We are ambitious and have a bold vision of what we want to achieve - shaping ourselves into one of the best universities in the world, which we are achieving through the talents and endeavour of every employee. Our culture empowers people to achieve this aim and to collectively, and individually, make a real difference. The role We are seeking an enthusiastic and experienced Adult Nursing Lecturer to join our academic team on a two-year full-time contract. Alongside teaching and supporting pre-registration nursing students, the successful candidate will undertake the role of Lead for Practice Placement Learning providing strategic and operational leadership for clinical placements across a diverse range of healthcare settings. The post holder will work collaboratively with NHS, social care, community, and independent sector partners to develop, enhance, and quality assure practice learning environments. They will lead initiatives to expand placement capacity, support Practice Supervisors, Practice Assessors and Academic Assessors, and ensure that student learning experiences meet professional, regulatory and university standards. The role requires a registered healthcare professional (NMC) with experience of supporting learners in practice settings, strong partnership-working skills, and a commitment to delivering excellent student experiences. The successful candidate will contribute to teaching, curriculum delivery, student support, placement quality assurance, and the continued development of practice-based education across the School of Health Sciences About you Be a current NMC registered Adult Nurse. Hold a teaching qualification aligned to Lecturer A/B level (or equivalent) (e.g. PGCertHE or equivalent). Have experience of supporting students in both academic and practice settings. Be able to work collaboratively with external partners, including NHS and care providers. Demonstrate strong communication, organisational, and interpersonal skills. Have a commitment to high-quality teaching, student support, and professional standards. How to apply to apply, please submit the following via our online recruitment portal: A full CV A supporting statement outlining how you meet the essential criteria and your experience of supporting learners in practice settings, strong partnership-working skills, and commitment to delivering excellent student experiences. You will also be asked some brief questions to help us understand your suitability for the position. If you would like an information discussion about this role please contact Dr Wendy Grosvenor (w.grosvenor@surrey.ac.uk) Interviews will be held on Wednesday 15th July. Further details Job Description

Schemes of Service: Research Division: Food, Chemical and Biotechnology Employment Type: Fixed Term As a University of Applied Learning, the Singapore Institute of Technology (SIT) works closely with industry partners to deliver translational, impact-driven research. This role supports applied food processing research projects with strong industry relevance, focusing on product development, process optimization and food characterization. Key Responsibilities Lead bench formulation of mushroom‑based and plant‑based food products, especially focusing on muscle‑like architectures to achieve required texture, flavour, and nutrition performance during cooking, reheating, and storage. Apply advanced texturisation techniques, including cold extrusion, lamination, and natural tenderisation strategies (e.g. enzyme treatment, solid-state fermentation), to create fibrous, meat‑like structures that replicate bite, chewiness, and elasticity. Translate scalable solutions from upstream processing (e.g. protein gels, fermented ingredients) into robust food formulations by collaboration with culinary experts, and lead pilot‑scale trials at facilities such as SIT FoodPlant to assess manufacturability, reproducibility, and scalability for clinical and consumer studies. Conduct textural, rheological, and sensory characterisation to evaluate product performance and guide formulation refinement. Consolidate formulation, processing, and performance data to support techno‑economic analysis (TEA), life‑cycle assessment (LCA), and cost–benefit analysis (CBA). Prepare scientific manuscripts, technical reports, progress updates, and final deliverables for funding agencies and stakeholders. Engage and communicate effectively with internal and external stakeholders to support progress meetings, technology transfer activities, conferences, and approved communication channels. Supervise and mentor junior researchers, engineers, students, and visiting scholars involved in the projects. The candidate is to communicate with all relevant internal and external stakeholders as required to meet the project deliverables. Any other adhoc duties assigned by supervisor. Job Requirements PhD in Food Science, Food Technology, or a closely related discipline. Strong Master’s degree holders with relevant experience may be considered. Strong background in food formulation, protein‑based systems, and texture design. Hands‑on experience with texturisation technologies, such as extrusion, lamination, gelation, or emulsion‑based structuring. Knowledge of protein gels, microgels, fat mimetics, and structure–function relationships in food matrices. Familiarity with sensory evaluation, texture analysis, and rheological measurements, food system characterization. Experience translating laboratory‑scale formulations into pilot‑scale or industry‑relevant processes. Understanding of nutrition‑driven product design, particularly for vulnerable or special‑needs populations. Ability to integrate culinary considerations into scientific formulation and product development. Strong problem‑solving skills with attention to both scientific rigor and practical feasibility. Excellent communication skills for interdisciplinary collaboration with engineers, nutritionists, clinicians, and industry partners. Ability to work independently while contributing effectively to a multidisciplinary applied research team. Detail-oriented, self-motivated, and able to work independently as well as collaboratively in multidisciplinary teams. Good communication and stakeholder management skills, including liaison with vendors, suppliers, and external partners.