Job Opportunity: PhD Candidate in Food Technology and Valorisation
IRTA is seeking a PhD Candidate for our Fruit Production and Postharvest Program teams in Lleida. This role offers an exciting opportunity to work in a collaborative environment focused on exploring valorisation opportunities for olive seeds extracted from destoned olives (OLIVEVALOR).
The candidate will:
* Conduct literature reviews on olive seed valorisation and processing.
* Collect and pre-process olive seed materials from various varieties.
* Analyze compositional and functional properties of olive seeds.
* Assess oil stability from destoned olives versus conventional oils.
* Design processes to transform olive seeds into flours and protein concentrates.
* Optimize protein extraction and characterize functional and nutritional properties.
* Develop food prototypes using olive seed ingredients, such as high-protein bakery products, sauces, energy bars, plant-based meals, and functional beverages.
* Perform nutritional and sensory evaluations of these products.
* Contribute to scientific dissemination through publications and conferences.
* Participate in pilot trials and collaborate with industry partners to evaluate scalability.
* Draft and defend the doctoral thesis, contributing to food technology, circular economy, and bio-based innovation fields.
Qualifications:
* Master’s degree in Food Technology, Food Science, Agricultural Engineering, Biotechnology, or similar, or eligibility to enroll in a doctoral program per Catalan university requirements.
* No previous PhD.
* Proficiency in English, teamwork skills, adaptability, and a focus on growth are essential.
Specific Requirements:
* Experience or knowledge of olive oil or table olive industries.
* Laboratory experience in food ingredient extraction, protein isolation, or flour processing.
* Interest in sustainability and valorisation of agrifood by-products.
* Participation in academic or industry research projects.
* Knowledge of data analysis software (Excel, JMP, R, etc.).
* Motivation for developing innovative plant-based or gluten-free foods.
* Knowledge of sensory evaluation and nutritional analysis.
* Strong scientific communication skills.
* Ability to work in interdisciplinary environments involving food scientists, technologists, and stakeholders, with knowledge of Catalan and Spanish being advantageous.
Research Experience: 1-4 years
Application deadline: 28 July 2025
Location: Lleida, Spain
Type of Contract: Temporary, Full-time (37.5 hours/week)
Starting Date: 16 October 2025
This job is not funded by an EU programme.
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