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:
1. Conduct literature reviews on olive seed valorisation and processing.
2. Collect and pre-process olive seed materials from various varieties.
3. Analyze compositional and functional properties of olive seeds.
4. Assess oil stability from destoned olives versus conventional oils.
5. Design processes to transform olive seeds into flours and protein concentrates.
6. Optimize protein extraction and characterize functional and nutritional properties.
7. Develop food prototypes using olive seed ingredients, such as high-protein bakery products, sauces, energy bars, plant-based meals, and functional beverages.
8. Perform nutritional and sensory evaluations of these products.
9. Contribute to scientific dissemination through publications and conferences.
10. Participate in pilot trials and collaborate with industry partners to evaluate scalability.
11. 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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