We are looking for a
Postdoctoral Researcher
to join the
Postharvest Program
team, based in
Lleida.
We offer the opportunity to be part of an organization with a dynamic, collaborative work environment focused on professional development.
CiPA is a pioneer research and innovation centre that aims to boost sustainable food production for both human and animal nutrition considering all relevant stages of the value chain: starting from the source and ending with the consumer. Its research is focused on the valorisation of alternative protein sources with the ambition to become one of the research leaders, at national and international level and, thus, support the transition to a future with a high quality, safer, more efficient, and more sustainable food system.
CiPA counts with unique equipment and infrastructures, at lab and pilot scale, located in the different IRTA centres (Monells, Mas Badia, Fruitcentre, Mas Bové, La Ràpita) covering relevant research lines on alternative protein sources (plant-based, fermentation, algae, and insect).
Head of the Program: Dr Neus Teixidó.
Tasks and Responsibilities:
The position is specifically linked to the implementation of the
Protein.cat
project, and all activities carried out by the selected candidate will be directly related to its objectives and work plan. The selected candidate will be responsible for the commissioning and optimization of the new pilot plant equipment acquired within the framework of the project, designed for the production of protein-rich microbial biomass. The candidate will also carry out production and downstream processing operations to obtain ingredients, primarily of microbial origin, at pilot scale.



The candidate will participate in the development and formulation of new food prototypes using the ingredients obtained, as well as in their characterization and evaluation in terms of quality, safety, nutritional composition, techno-functional and sensory properties, and consumer acceptability.
Participate in research and development activities dealing with new protein-rich biomasses, ingredients, and food products based on microbial fermentation processes to ensure the achievement of the project objectives.
Perform and supervise technical and scientific tasks, taking part in the planning and execution of the activities to ensure the achievement of the project milestones.
Perform literature review, data collection and management, involving statistical analysis.
Participate in the project reporting process, such as writing progress and final reports as well as scientific production of the research and innovation activities.
Contribute to defining new projects proposals, especially in the frame of public competitive calls and for contracts with public administration and the private sector.
Supervise undergraduate and graduate students and technical staff involved in the research and innovation activities.
Participate in the management and improvement of the lab/pilot plant working protocols under the quality standard of the organization.
Contribute to knowledge transfer, communication, and outreach activities.




Contribute to strengthen research collaboration between IRTA and other national and international research groups in the field of ingredients/foods structure and functionality.
Foster collaboration and integration within the Protein.cat.
Required qualifications and experience
Ph.D. in Food Biotechnology, Food Science and Technology, Microbiology, Biochemistry, Industrial fermentation, Fermentation Technology or similar.
Experience in target microorganism selection, strain isolation and development, feedstock optimization, and bioprocess design.
Experience in microbiological methods (e.g., culturing, staining and identification, engineering, manipulation, stabilization/drying).
Experience in bioreactor management (lab/pilot plant scale), biocatalytic bioprocesses and enzymatic technologies.
Experience in novel Foods Developments based on rich-protein ingredients including food structuring and hybrid food design.
Proved research skills: literature review, experimental design and implementation, statistical data analysis, scientific article writing.
Strong organizational capacity and ability to work successfully within a multidisciplinary team.
Expertise in project management, including planning, execution, and reporting of research activities.
Excellent analytical and problem-solving skills.
Dissemination skills: presentation/communication skills, and technical writing.
Proficiency in English.
Desirable requirements
Proven post-doctoral experience in research related to the design, implementation, and optimization of fermentation-based processes to obtain whole protein-rich biomasses and/or functional ingredients, including genetic engineering techniques.
Knowledge of downstream processin

📌 Postdoctoral Researcher In Food Biotechnology And... (Lérida)
🏢 IRTA
📍 Lérida