We are looking for a researcher to join the IRTA

Olive Growing and Olive Oil Technology team within the

Fruit Production Program , based in

Mas Bové (Tarragona province) .

We offer the opportunity to become part of a dynamic and collaborative research environment committed to scientific excellence and professional development.

The Olive Growing and Olive Oil Technology Team adopts a multidisciplinary farm-to-fork approach, conducting research on plant material, agronomy, extraction processes, chemical characterization of olive oils, technological performance during cooking, and consumer acceptability. The recruited researcher will contribute by characterizing the quality of olive oils produced under different conditions. In parallel, the team provides technical assistance to the Catalan olive oil sector during the harvesting season as part of a mandate from the Catalan Government.

Key researcher for this position: Dr.

Augustí

Romero

Head of the Program: Dr.

Georgina

Alins

Tasks and Responsibilities

Coordinate and execute ongoing projects, particularly the work packages led by IRTA and all activities related to olive oil quality assessment.

Lead research activities associated with those proposals that could be granted in the coming year (all of them related to the skills of the chosen candidate).

Foster collaborations with experts from other knowledge areas, particularly in genomics and transcriptomics, plant material evaluation and breeding, agronomy, process technology, sensory analysis, chemical analysis of volatile compounds, and chemometric statistics.

Provide scientific support to the Catalan Official Olive Oil Tasting Panel, that is one of the most powerful analytical tools available for sensory analysis.

Manage and update the technical information in the Catalan Olive Oil website as a repository of knowledge for the Catalan olive oil sector.

Support other teams of IRTA regarding olive oil quality assessment.

Develop and submit proposals for R&D; national and international funding opportunities,



either as Principal Investigator or as a member of the research team.

Develop and carry out R+D+I projects in close collaboration with the private olive oil sector.

Supervise and mentor students, technical staff, and PhD candidates involved in research activities.

Participate in dissemination activities related to the research line such as writing of SCI and technical articles, contributing to scientific congress and workshops for end-users, among others.

Required qualifications and experience

Degree in Chemistry, Food Technology or similar with a PhD in olive oil chemistry or food technology.

Postdoctoral experience on food technology or experience in the private olive oil sector with responsibilities on olive oil technology or quality assessment.

Knowledge of olive oil chemical analysis and/or olive oil sensory analysis.

Previous experience in contributing to R+D projects.

Knowledge of English at a professional level.

Strong oral communication skills and demonstrated ability to prepare technical reports and scientific papers.

Strong teamwork skills, ability to adapt to multidisciplinary environments and a focus on professional growth and development

Additional and/or higher training in food technology, plant science or plant physiology.

Established consolidated relationships with other research teams working on fruit production or quality assessment or food processing, as well as with main food industries.

Experience in olive oil industry or other food industries.

Experience with statistical analysis tools such as SAS, R, or equivalent software

Knowledge of chemometrics, consumer studies and/or genetics.





Skills in chromatography or spectroscopy applied to the detection of unknown chemical compounds and/or omics analytical methods.

Languages: Catalan, Spanish, French and/or Arabic.

Advantages of joining our team:

Contract: permanent full-time position or IRTA Consolida (tenure track) position subject to the qualifications and experience of the selected candidate.

Salary: to be resolved according to the qualifications and experience of the selected candidate

37.5 hour workweek, with Friday afternoons off

Intensive work schedule from 15/06 to 15/09

3 days of family & work conciliation

45 hours of personal days

Adaptable 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.

Equal treatment and equal opportunities are guaranteed for all candidates in the selection process, avoiding stereotypes, bias or barriers linked to gender, sexual orientation, origin, age, ideology, or any other potentially discriminatory condition. The organization also ensures inclusion commitment toward vulnerable groups, and the first round of the selection process is reserved for candidates with functional diversity.

Selection Process

Curricular assessment

The candidate’s qualifications and merits will be evaluated according to the criteria established in the job offer.

Interview(s)

These will be conducted by a Selection Committee to assess the candidate’s suitability in terms of professional experience and competencies.

Additional tests (if applicable)

Depending on the position profile and the needs of the process, specific competency-based tests and/or a psychometric test may be included in order to more accurately assess the suitability of the candidates.

Start of contract: November 2026 (approximately)

📌 Researcher in olive oil quality assessment (Madrid)
🏢 IRTA
📍 Madrid