Call for Applications for a Research Grant (BI) - InovC4Sa

Instituto Politécnico De Bragança; Portugal; On-site; EUR 9,100 - 15,000; Full time

Benefits offered by this job

Seguro de acidentes pessoais

Bolsa de €1.359,64 mensais

Job summary

Instituto Politécnico de Bragança procura candidato(a) para bolsa de Investigação (BI) na área de ciências dos alimentos, com foco em carne, vida útil e análise microbiológica. A posição envolve trabalho laboratorial nas unidades de Tecnologia de Carne e Microbiologia, sob supervisão de docentes da instituição.

É exigida formação avançada em ciências dos alimentos, com experiência relevante em estudos de shelf-life, técnicas espectrofotométricas e cromatográficas, e proficiência em Português e

Qualifications

• Requer-se doutorando em Ciências dos Alimentos ou área relacionadas.
• Mestrado em Ciências dos Alimentos ou área relacionada.
• Experiência em planeamento e condução de estudos de vida útil de produtos cárnicos.

Responsibilities

• Conduz mapas microbiológicos dos microrganismos patogénicos e indicadores de deterioração em carne.
• Implementa métodos analíticos para caracterizar qualidade microbiológica.
• Desenha e conduz estudos de vida útil com avaliação de parâmetros microbianos.
• Analisa dados com R e apoia a redação de publicações e relatórios técnicos.

Skills

Microbiological mapping

Shelf-life studies

R programming

Portuguese & English

Education

Master's degree in Food Sciences

PhD enrolment in Food Sciences

Tools

R software

Job description

Organisation/Company Instituto Politécnico de Bragança Department Gabinete de Apoio a Projetos Research Field Agricultural sciences » Agricultural products Researcher Profile First Stage Researcher (R1) Positions PhD Positions Application Deadline 6 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 P577923 Is the Job related to staff position within a Research Infrastructure? No

Offer Description

Applications are open for a Research Grant (BI) within the scope of the project “InovC4Sa – Innovation in the Production of Healthier Meat Products: Salt and Fat Reduction and Lipid Profile Optimization.” This project is funded by “Portugal 2030” through the Innovation and Digital Transition Program, integrated into the Business Research and Development Incentive System (SIID), and supported by European funds—specifically the European Regional Development Fund (ERDF)—under the following conditions:

1. Scientific Area:

Food Sciences

2. Admission Requirements:

• - be enrolled in a doctoral program in Food Sciences or a related field;
• - hold a master's degree in Food Sciences or a related field;
• - possess academic background and experience aligned with the project objectives regarding meat products;
• - have proven experience in planning and conducting shelf-life studies on meat products, including comprehensive analysis of all microbiological hazards (food safety and process hygiene criteria);
• - have knowledge of spectrophotometric and chromatographic techniques;
• - be proficient in Portuguese and English (written and oral communication).

3. Work Plan:

The main tasks of this plan are:

1. 1. Microbiological Mapping: Identify and list pathogenic microorganisms and spoilage indicators responsible for biological deterioration and food safety risks in meat products;
2. 2. Control and Analysis: Implement and validate analytical methods to characterize the initial and ongoing microbiological quality of the products;
3. 3. Shelf-life studies: Design and conduct shelf-life determination studies, evaluating microbial growth kinetics under real or accelerated storage conditions;
4. 4. Data analysis: Perform statistical processing and advanced data analysis (including, where applicable, predictive microbiology) using programming in the R environment;
5. 5. Scientific communication: Actively support the drafting of scientific publications and progress reports, as well as the technical dissemination of results.

4. Objectives:

Plan and conduct food safety and shelf-life studies on meat products with modified salt and fat content.

5. Applicable legislation and regulations:

Scientific Research Grant Holder Statute, approved by Law No. 40/2004 of August 18, as currently in force; FCT, I.P. Research Grant Regulations, currently in force ( https://www.fct.pt/wp-content/uploads/2026/01/RBi_Republicado_2025.pdf ); 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 at the Carcass and Meat Technology and Quality Laboratory and the Microbiology Laboratory of the Bragança School of Agriculture, under the scientific supervision of Sandra Sofia Quinteiro Rodrigues and Maria Leticia Estevinho.

The grant will have an initial duration of 3 months, with a scheduled start date of November 2, 2026 (non-renewable).

8. Monthly Maintenance Allowance Amount:

The grant amount corresponds to 1,359.64€, according to the table of grant values awarded by FCT, I.P. in the country.

Grant recipients will benefit from personal accident insurance and, if they are not covered by any social protection scheme, they may ensure the exercise of the right to social security by joining the voluntary social security scheme, under the terms provided for in the Code of Contribution Regimes of the Social Security System. The grant amount will be paid monthly by bank transfer.

9. Selection Methods and their respective valuation:

The selection methods to be used will be the following:

1. 1) Curriculum evaluation and its suitability to the project in question (50%);
2. 2) Experience in microbiological mapping and shelf-life studies (15%)
3. 3) Experience in applying microbiological analysis methods (15%);
4. 4) Experience using R software (10%)
5. 5) Experience in disseminating results and scientific communication (10%).

The jury may not award the grant if the candidates' ranking is lower than 9.5 (on a scale of 0 to 20).

10. Composition of the Selection Jury:

Professor Dr. Sandra Sofia Quinteiro Rodrigues (President of the Committee)

11. Method of publication/notification of results:

The communications and final results of the evaluation will be published through the UPB application submission portal or, if necessary, by email notification.

12. Application Period:

The competition is open from September 22, 2026 to October 6, 2026.

13. Application Submission Method:

Applications can be submitted through the UPB application submission portal ( http://concursos.ipb.br ), including the following documents:

c) Letter of motivation.

Documents proving the holding of academic degrees or diplomas, or enrollment in an academic degree or diploma, may be waived during the application phase, being replaced by a declaration of honor from the candidate, with verification of this condition being mandatory during the grant contracting phase.

Academic degrees obtained in foreign countries need to be recognized by a Portuguese Institution in accordance with Decree-Law No. 66/2018, of August 16, and Ordinance No. 33/2019, of January 25. The presentation of the recognition is mandatory for the signing of the contract.

14. Deadlines and procedures for complaints and appeals:

If the decision to be taken is unfavorable to the granting of the requested grant, candidates have a period of 10 working days, after the date of publication of the evaluation results, to express themselves, if they wish, in a prior hearing, under the terms provided in the Administrative Procedure Code.

An appeal against the final decision may be made to the Rector of UPB within 15 working days after the respective notification.

Research Field Agricultural sciences » Agricultural products Education Level Master Degree or equivalent

Skills/Qualifications

The candidate must: 1. Be enrolled in a PhD program in the field of food sciences or a related area; 2. Hold a Master's degree in food sciences or a related area; 3. Demonstrate an educational background and experience highly aligned with the objectives of the work to be developed on meat products; 4. Have proven experience in planning and executing shelf-life studies on meat products, including comprehensive analysis of all microbiological hazards (food safety and process hygiene criteria); 5. Possess knowledge of spectrophotometric and chromatographic analytical techniques; 6. Be fully proficient in Portuguese and English (written and spoken communication).

Specific Requirements

The candidate must have a master's degree in the field of food sciences.

Languages PORTUGUESE Level Excellent

Languages ENGLISH Level Good

Additional Information

The grant amount corresponds to 1,359.64€, according to the table of grant values awarded by FCT, I.P. in the country.

Grant recipients will benefit from personal accident insurance and, if they are not covered by any social protection scheme, they may ensure the exercise of the right to social security by joining the voluntary social security scheme, under the terms provided for in the Code of Contribution Regimes of the Social Security System. The grant amount will be paid monthly by bank transfer.

Eligibility criteria

• - be enrolled in a doctoral program in Food Sciences or a related field;
• - hold a master's degree in Food Sciences or a related field;
• - possess academic background and experience aligned with the project objectives regarding meat products;
• - have proven experience in planning and conducting shelf-life studies on meat products, including comprehensive analysis of all microbiological hazards (food safety and process hygiene criteria);
• - have knowledge of spectrophotometric and chromatographic techniques;
• - be proficient in Portuguese and English (written and oral communication).

Selection process

1. 1. Curricular evaluation and its suitability to the project in question (50%);
2. 2. Experience in microbiological mapping and shelf-life studies (15%);
3. 3. Experience in the application of microbiological analysis methods (15%);
4. 4. Experience in using R software (10%);
5. 5. Experience in the dissemination... (10%). The jury may not award the fellowship if the candidates' score is below 9.5 points (on a scale of 0 to 20).

Additional comments

Documents proving the ownership of academic degrees or diplomas, or enrollment... [text] ...