Biological sciences » Nutritional sciences
Biological sciences » Biological engineering
Organisation/Company IRTA Department Human Resources Research Field Biological sciences » Nutritional sciences Biological sciences » Biological engineering Researcher Profile First Stage Researcher (R1) Positions Master Positions Country Spain Application Deadline 28 Jul 2025 - 23:59 (Europe/Madrid) Type of Contract Temporary Job Status Full-time Hours Per Week 37,5 Offer Starting Date 16 Oct 2025 Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Is the Job related to staff position within a Research Infrastructure? No
Offer Description
We are currently seeking a PhD Candidateto join our Fruit Production Program and PostharvestProgramteams located in Lleida, offering a great opportunity to work in a dynamic and collaborative environment within our organization.
We invite applications from motivated candidates with passion and a strong interest in conducting research and innovation activities on the scope of exploring valorisation opportunities for olive seeds extracted from destoned olives (OLIVEVALOR).
* Conduct an in-depth literature review and compile relevant scientific knowledge on olive seed valorisation and processing.
* Collect olive seed materials from different varieties and perform pre-processing operations such as drying, splitting, and milling.
* Analyze the compositional and functional characteristics of olive seeds, including protein, fiber, oil, and bioactive compound content.
* Assess the chemical and oxidative stability of oils obtained from destoned olives, including comparative studies versus conventional olive oils.
* Design and implement technological processes for the transformation of olive seeds into flours and protein concentrates.
* Evaluate and optimize protein extraction and purification methods, including characterization of techno-functional and nutritional properties.
* Develop innovative food prototypes incorporating olive seed-based ingredients (e.g., high-protein bakery products, sauces, energy bars, plant-based ready-to-eat meals, functional beverages).
* Perform nutritional and sensory evaluations of developed food products to assess acceptability and market potential.
* Contribute to scientific dissemination through peer-reviewed publications, conference presentations, and industry-oriented materials.
* Participate in pilot-scale trials and collaboration with industrial partners to assess scalability and real-world application of research outputs.
* Draft and defend the doctoral thesis, contributing original knowledge to the fields of food technology, circular economy, and bio-based innovation.
Research Field Biological sciences » Biological engineering Education Level Master Degree or equivalent
Research Field Biological sciences » Biological engineering Education Level Master Degree or equivalent
Skills/Qualifications
* Candidates must hold one of the following degrees:
a) A Master’s in Food Technology, Food Science, Agricultural Engineering, Biotechnology or similar
b) To be in a position to access a doctoral programme according to the requirements of Catalan universities, i.e. accrediting between 60 and 120 ECTS credits at the official university master's degree level or equivalent.
* Not to have a previous PhD degree.
* Candidates who have been chosen for an interview with the Selection Committee, should bring or send –for the interview- a certified copy of the degree and/or master, as well as the academic record showing the marks of all subjects studied.
* Proficiency in English
* Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development.
Specific Requirements
* Previous experience or knowledge of the olive oil or table olive industries.
* Some prior experience in laboratory work related to food ingredient extraction, protein isolation, or flour processing.
* Interest in sustainability and the valorisation of agrifood by-products.
* Participation in academic projects or collaborations with industry or research institutions.
* Knowledge of data analysis software (e.g., Excel, JMP, R, or similar) for interpreting experimental results.
* Motivation to contribute to the development of innovative plant-based or gluten-free food products.
* Knowledge in sensory evaluation methodologies or nutritional analysis of food prototypes.
* Strong writing skills and previous participation in scientific communication.
* Capacity and motivation to engage in interdisciplinary environments involving food scientists, technologists, and stakeholders from the agri-food sector,
* Catalan and Spanish are valued.
Languages ENGLISH Level Good
Research Field Biological sciences » BiologyBiological sciences » Biological engineering Years of Research Experience 1 - 4
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