We are currently seeking a PhD candidate to join our Food Safety and Functionality team located in Monells (Girona), 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 Application of Ultrasounds in Biotechnological Processes for the Obtention of Functionalised Alternative Protein Ingredients (ULTRAPROT).

ULTRAPROT main objectives are:

• To develop strategies based on the ultrasound technology application for the intensification of biotechnological processes (submerged fermentation, enzymatic reactions) applied to legume flours, in order to maximize the protein content and the nutritional, sensory, and techno-functional properties, by selecting appropriate microorganisms, enzymes, process conditions, and ultrasound application parameters.
  
• To extract and functionalize protein fractions from processed legume flours, by applying a combination of biotechnological and physical treatments to create gels and emulsions interesting for application in food prototype development.
  
• To develop food prototypes (e.g., yoghurts and cheese analogues) with the functionalized protein ingredients, with optimal nutritional, texture, and sensory properties.

We seek a PhD candidate with skills in food technology and microbiology, highly motivated to perform experiments related to ultrasound-assisted biotechnological processes for the obtention and functionalization of protein ingredients, to analyse nutritional, structural, and techno-functional properties, as well as to develop and design functionalized ingredients and foods. The PhD candidate will have access to different training activities, including an international stage, to enrich his/her scientific knowledge, to broaden skills and capabilities, as well as gain multidisciplinary expertise.

Tasks and Responsibilities

• Collaborate with the design, set-up, and running of experiments
• Perform ultrasound-assisted submerged fermentation and enzymatic reactions experiments with legume ingredients as raw material.
• Characterize nutritional, physicochemical, structural, and techno-functional properties of raw and fermented ingredients.
• Design functionalization experiments to improve gelling and emulsifying properties of legume ingredients.
• Develop food prototypes with legume protein-rich ingredients, with optimal nutritional, texture, and sensory properties.
• Perform advanced statistical analysis and interpret results.
• Literature review and writing of scientific articles to be published in international peer-reviewed journals, conference communications, and project reports.
• Supervise graduate and master's students and seek opportunities to collaborate with other IRTA researchers, as well as other external academic partners involved in the development and characterization of functionalized legume ingredients and food products.

Required qualifications and experience

• Candidates must hold one of the following degrees:
  Master’s degree in Food Science and Technology, Biological sciences, Food Engineering, Chemistry, Physics, or similar.
• To be eligible 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 a certified copy of the degree and/or master's, as well as the academic record showing the marks of all subjects studied.
• Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development.
• Results-oriented, negotiation skills and communication abilities to build a network of relationships.
• Proficiency in English.

Desirable requirements

• Chemical and/or biological lab skills.
• Knowledge of techniques related to food characterization in terms of nutritional and/or techno-functional properties (e.g. proximate composition, rheology, spectroscopy, gelling and emulsion capacity).
• Knowledge of food design, formulation, and technology.
• Good analytical and organisational skills.
• Good communication skills, proactivity, and ability to work as part of a team.
• Basic engineering, chemistry, and or physics skills.
• Catalan and/or Spanish is valued

Advantages of joining our team:

• Supervisor/s: Dr Fabio Fanari and Dr Ricard Bou
• 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

30 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: First Trimester 2026 (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.