We are looking for a Researcher in design and development of food ingredients to join the Food Safety and Functionality Program team, based in Monells (Girona). We offer the opportunity to be part of an organization with a dynamic, collaborative work environment focused on professional development.
The selected candidate will advance research and innovation in the design and development of food ingredients, with a strong commitment to technology transfer and industry partnership. The position is embedded within a multidisciplinary team focused on understanding the relationships between food structure, bioactive and technological function, and transformation processes, from biotransformation to advanced processing technologies. The ultimate goal is to generate competitive advantage for the food sector through the development of innovative, market-responsive ingredients and end-products.
Tasks and Responsibilities:
Lead research on the design and development of functional food ingredients, investigating the interactions between ingredient structure, technological functionality, and processing and biotransformation technologies (fermentation, enzymatic processes, thermal and non-thermal emerging technologies).
Actively contribute to the fundraising by designing, developing and managing research projects proposals for public competitive calls (national and international) as well as R&D contracts with industry and the private sector in general. Foster national and international collaborations.
Participate in the planning and execution of the experiments to ensure the achievement of milestones of research projects. Perform literature review, data collection and management, involving statistical analysis. Supervise and mentor junior researchers, PhD candidates, and technical staff within the team.
Manage the reporting process and scientific production of the research activities, such as writing progress and final reports of research activities, produce scientific publications in high-impact peer-reviewed journals and present results at national and international scientific conferences.
Identify cutting-edge research opportunities that address Food Safety and Functionality Program priorities, through assessment criteria encompassing industry relevance, market needs, patent landscape, and competitive advantage to maximise both scientific impact and translational potential to industry.
Drive the translation of scientific knowledge into industry-applicable technologies, fostering close collaboration with food companies and industrial partners.
Generate industry engagement by organising technology showcases, developing pitch materials while leveraging industrial networks. Define and execute technology transfers to industry and actively drive communication, and dissemination activities.
Contribute to the strategic development of the Food Safety and Functionality Program, Food Industry Area and to IRTA's broader technology transfer mission.
Contribute to the teamwork and team-spirit in the Food Safety and Functionality Program within the Food Industry Area, fostering collaboration and integration activities.
Required qualifications and experience
PhD in Food Chemistry, Food Physics, Food Science and Technology or a related discipline.
Sound postdoctoral research experience in food ingredient development, regarding microstructure design, colloids and soft matter, preferably with an international scope and applied approach.
Proven expertise in food microstructure and functionalisation techniques for alternative proteins and side-stream material and biomasses, biopolymer conformation and transition, biotransformation processes, new technologies with competitive advantage in terms of technofunctionality, nutrition, sensory, operating costs.
Proven research skills: experience on project proposal writing, literature review, experimental design and implementation, data analysis, scientific article writing.
Proven dissemination skills: presentation/communication skills, and technical writing.
Experience in technology transfer activities and/or collaborative research with industry.
Proven experience in industrial property management related to new technology development; patent strategy definition; conceptualization of patentable technologies from scientific discoveries; drafting patent applications and driving patent prosecutions.
Capacity to successfully develop collaborative research links with national and international research organizations.
Strong project management and leadership skills.
Proficiency in English (written and spoken).
Sound informatics background at advanced user level of the Office package (Word, Excel, Power Point, etc.) and data analysis software
Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development.
Expertise in methodological approaches to understand the technological functionality (rheology, tribology, etc.), stability and potential safety implications.
Multidisciplinary profile (Food Chemistry, Food Technology) with ability to perform a holistic approach and contribute to multi-criteria analysis (including economic and sustainability aspects).
Experience in the valorisation of by-products or novel/alternative protein sources (plant-based, fermentation-derived, insect-based, etc.).
Knowledge of regulatory frameworks applicable to novel food ingredients and food additives in the EU.
Experience with scale‐up processes and pilot‐plant operations.
Established network of collaborations with European research institutions and food industry partners.
Experience on working under the integrated quality management systems.
Involvement and/or coordination of research projects funded through competitive calls, in collaboration with or within private companies.
Knowledge of consumer science methodologies and sensory evaluation as applied to functional food development.
Working knowledge of Spanish and/or Catalan is valued
Advantages of joining our team:
Contract: permanent full-time position or IRTA Consolida (tenure track) position subject to the qualifications and experience of the selected candidate.
Salary: to be resolved according to the qualifications and experience of the selected candidate.
37.5 hour workweek, with Friday afternoons off
Intensive work schedule from 15/06 to 15/09
3 days of family & work conciliation
45 hours of personal days
Flexible Schedule for a good work-life balance.
Continuous training and professional growth opportunities.
Please know that if you are the chosen candidate and you are from a country which does not belong to the UE, IRTA's People Department will support you to get the residence and working permits.
Instructions to ApplyIf you wish to be considered for this position and believe you meet the requirements, please submit your application through the form available at the bottom of this page.
Equal treatment and equal opportunities are guaranteed for all candidates in the selection process, avoiding stereotypes, bias or barriers linked to gender, sexual orientation, origin, age, ideology, or any other potentially discriminatory condition. The organization also ensures inclusion commitment toward vulnerable groups, and the first round of the selection process is reserved for candidates with functional diversity.
Selection Process:Curricular assessment:The candidate's qualifications and merits will be evaluated according to the criteria established in the job offer.
Interview(s):These will be conducted by a Selection Committee to assess the candidate's suitability in terms of professional experience and competencies.
Additional tests (if applicable):Depending on the position profile and the needs of the process, specific competency-based tests and/or a psychometric test may be included in order to more accurately assess the suitability of the candidates.
Start of contract: May 2026 (approximately)
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