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PhD Candidate project about exploring valorisation opportunities for olive seeds

PhD Candidate project about exploring valorisation opportunities for olive seeds

European Commissionvalència, España
Hace 10 días
Descripción del trabajo

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 PostharvestProgram 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 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

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