PhD Candidate project about exploring valorisation opportunities for olive seeds

European Commission; Sevilla; Presencial; EUR 25.000 - 35.000; Jornada completa

Descripción de la vacante

A leading research organization is seeking a motivated PhD Candidate for the Fruit Production and Postharvest Programs, focusing on olive seed valorisation. The candidate will engage in innovative research, develop food prototypes, and communicate findings, contributing to sustainability goals within the agri-food sector.

Formación

• Candidates must hold a Master’s degree in Food Technology, Agricultural Engineering, or similar fields.
• Proficiency in English is required.
• Not having a previous PhD degree.

Responsabilidades

• Conduct an in-depth literature review on olive seed valorisation.
• Analyze the compositional characteristics of olive seeds.
• Draft and defend a doctoral thesis based on original research.

Conocimientos

Teamwork skills

Adaptability

Interest in sustainability

Educación

Master’s in Food Technology or similar

Herramientas

Data analysis software (Excel, JMP, R)

Descripción del empleo

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 Candidate to join our Fruit Production Program and Postharvest Program teams 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 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 collaborate 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

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 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.

Research Field

Biological sciences » Biology; Biological sciences » Biological engineering

Years of Research Experience

1 - 4

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