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 the scope of exploring valorisation opportunities for olive seeds extracted from destoned olives (OLIVEVALOR).

Tasks and Responsibilities:

• 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.

Required qualifications and experience

• Candidates must hold one of the following degrees:

          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.

Desirable 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.

Advantages of joining our team:

• Supervisor/s: Dr Agustí Romero and Dra. Ingrid Aguiló
• Terms of appointment: 4 years
• Contract: The financial remuneration for the PhD Candidate contract will be €1,363.10/gross per month (19,083.40./gross per annum) and for the first and second years. For this third year, it will be €1,460.46/gross per month (€20,446.44/gross per annum) and for the fourth year it will be €1,825.58/gross per month (€25,558.12/gross per annum) which will be subject to the corresponding withholdings, pursuant to prevailing regulations, and to the collective employment agreement of IRTA. IRTA will also pay the fees of the doctoral school when receiving the enrolment. (1)
• 37.5 hour workweek, with Friday afternoons off
• Intensive work schedule from 15/06 to 15/09
• 22 vacation days
• 3 days of family & work conciliation
• 45 hours of personal days
• Flexible Schedule for a good work-life balance.
• Continuous training and professional growth opportunities.

Please know that if you are the chosen candidate and you are from a country which does not belong to the UE, IRTA’s People Department will support you to get the residence and working permits.

Instructions to Apply

If you wish to be considered for this position and believe you meet the requirements, please send your CV and motivation letter.

Equal treatment and opportunities are guaranteed for all candidates in the selection process, avoiding any stereotypes, attitudes, or obstacles based on gender, origin, age, ideology, or other potentially discriminatory conditions. Furthermore, commitments to the inclusion of vulnerable groups are considered, with priority given in the first round to disabled candidates.

Timings in the Recruitment Process

32 natural days: Publication and diffusion of the job advertisement on IRTA’s website and/or social media.

5 following working days: Distribution of the pre-selected CVs to the Recruitment Committee for their evaluation.

20 following working days: Interview and/or tests to the most suitable candidates based on the job position.

Start of contract: Second half of January 2025 (approximately)

⁽¹⁾ The financial remuneration of the PhD Candidate contract may not be less than 56% of the salary established for the category of Research Collaborator F of the Collective Agreement of the IRTA during the first two years, 60% in the third year and 75% in the fourth.