Call for Applications for a Post-Doctoral Research Grant(BIPD) - InovC4Sa

Instituto Politécnico de Bragança; Portugal; On-site; EUR 20,000 - 26,000; Full time

Job summary

Instituto Politécnico de Bragança oferece uma Bolsa de Investigação Pós-Doutoral (BIPD) no âmbito do projeto InovC4Sa, com foco em desenvolvimento de carnes mais saudáveis e redução de sal/gordura.

O(a) candidato(a) trabalhará no Laboratório Carcass and Meat Technology e Quality, com supervisão de Sandra Sofia Quinteiro Rodrigues e Luis Avelino Guimarães Dias, envolvendo análise sensorial, métodos físico-químicos e apoio à disseminação de resultados.

Qualifications

• Doutoramento em ciência dos alimentos ou área relacionada é obrigatório.
• Experiência em avaliação fisicoquímica e sensorial de carnes ou produtos cárneos.
• Conhecimentos de técnicas espectrofotométricas e cromatográficas.
• Aplicação de dispositivos de espectroscopia NIR e análise de dados com R.
• Fluência em Português e Inglês (escrita e falada).

Responsibilities

• Realizar pesquisa bibliográfica e revisão sistemática sobre carnes e produtos cárneos.
• Desenvolver formulações para carnes com redução de sal e gordura visando maior saúde dos produtos.
• Avaliar a viabilidade tecnológica das formulações alteradas.
• Produzir carnes com perfil nutricional melhorado e potencial inovador.
• Estabelecer metodologias analíticas para produtos cárneos inovadores (físico-químicas).
• Estabelecer métodos analíticos para VOCs e perfis de ácidos graxos; conduzir análises sensoriais.
• Conduzir análise sensorial de produtos inovadores e avaliar a vida útil.
• Apoiar a análise de dados com R e disseminação dos resultados do projeto.

Skills

Análise fisicoquímica

Análise sensorial de carnes

Técnicas espectrofotométricas

Técnicas cromatográficas

Espectroscopia NIR

Proficiência em Português e Inglês

Education

Doutoramento em ciência dos alimentos ou área relacionada

Tools

R software

Job description

Organisation/Company Instituto Politécnico de Bragança Department Gabinete de Apoio a Projetos Research Field Agricultural sciences Researcher Profile First Stage Researcher (R1) Positions Postdoc Positions Application Deadline 31 Oct 2026 - 23:59 (Europe/Lisbon) Country Portugal Type of Contract Temporary Job Status Full-time Hours Per Week 35 Offer Starting Date 2 Nov 2026 Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Reference Number P579643 Is the Job related to staff position within a Research Infrastructure? No

Offer Description

Call for Applications for a Post-Doctoral Research Grant (BIPD) - InovC4Sa

A call for applications is open for a Post-Doctoral Research Grant (BIPD) within the scope of the project "InovC4Sa - Innovation in the Production of Healthier Meat Products: Reduction of Salt and Fat, and Optimization of the Lipid Profile", funded by "Portugal 2030, through the Innovation and Digital Transition Program, integrated into the Business Research and Development Incentive System (SIID). Projects supported by European funds, namely the European Regional Development Fund (ERDF)", under the following conditions:

1. Scientific Area

Animal and Food Science

2. Admission Requirements

• hold a doctorate in food science or related fields;
• have training and experience suitable for the objectives of the work to be carried out. Develop in meat products;
• Have experience in evaluating the physicochemical and sensory characteristics of meat and meat products;
• Have experience in evaluating the sensory characteristics of meats and meat products;
• Have knowledge of spectrophotometric and chromatographic techniques;
• Have experience in the use of near-infrared spectroscopy (NIR) devices;
• Possess mastery of Portuguese and English (written and oral communication).

3. Work plan

1. Bibliographic research and systematic review process on meat and meat products;
2. Produce formulations for meat products paying attention to changes in salt and fat content to obtain healthier products;
3. Evaluate the technological viability of the formulations produced with alterations in salt and fat content;
4. Produce meat products with altered salt and fat content that are healthier (innovative);
5. Establish analytical methodologies (physicochemical) for innovative meat products;
6. Establish analytical methods for volatile organic compounds and fatty acid profiles of innovative meat products;
7. Conduct sensory analysis of innovative meat products;
8. Evaluate the shelf life of the products under study;
9. Utilize and improve new non-invasive methods for rapid and accurate analysis of quality parameters of meat products;
10. Support data analysis using R software;
11. Support the dissemination and exploitation of the results obtained in the project.

4. Objectives

To develop, evaluate and characterize healthier meat products, reducing or modifying the salt and fat content and improving the fatty acid profile of sausage products, some with the PGI quality mark (Alheira de Vinhais, Salsichão and Pork Belly).

5. Applicable legislation and regulations

Regulation No. 522/2020, published in the Diário da República, 2nd series, No. 113, of June 12 – Research Grant Regulations of the Polytechnic University of Bragança.

6. Workplace and scientific supervision

The work will be carried out in the Carcass and Meat Technology and Quality Laboratory of ESA-IPB, under the scientific supervision of Sandra Sofia Quinteiro Rodrigues and Luis Avelino Guimarães Dias