PhD Candidate project about exploring valorisation opportunities for olive seeds

European Commission; España; Presencial; EUR 24.000 - 30.000; Jornada completa

Descripción de la vacante

A leading research organization is seeking a PhD Candidate for a project focused on the valorization of olive seeds. This full-time position offers an opportunity to work collaboratively in a dynamic environment, developing innovative food products and engaging in impactful research.

Formación

• Must hold a Master's degree related to food technology or agriculture.
• Proficiency in English is required.
• Previous experience in food ingredient extraction or laboratory work is valued.

Responsabilidades

• Conduct literature reviews and analyze the properties of olive seeds.
• Develop innovative food prototypes using olive seed ingredients.
• Contribute to publications and present findings at conferences.

Conocimientos

Teamwork

Data Analysis

Adaptability

Writing Skills

Educación

Master’s in Food Technology, Food Science, Agricultural Engineering, Biotechnology

Herramientas

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 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