IRTA
PhD Candidate for a project about understanding of food texturisation processes
IRTA, Villa Espana Colonia, Texas, United States
Organisation/Company IRTA Department Human Resources Research Field Chemistry » Other Physics » Other Technology » Other Researcher Profile First Stage Researcher (R1) Positions Master Positions Country Spain Application Deadline 11 Jan 2026 - 23:59 (Europe/Madrid) Type of Contract Temporary Job Status Full-time Hours Per Week 37,5 Offer Starting Date 1 Feb 2026 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 Food Quality and Technology Program team located in
Monells , 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 onthe understanding of food texturisation processes and development of non-invasive control tools (TEXTURISE project). The TEXTURISE main objectives are: - To identify the key factors (such as raw materials characteristics and processing conditions) influencing the structure building processes studied, specifically high moisture extrusion, drying, and ripening processes, useful to understand and control the mechanisms of texture development. - To study and model the relationship between the structure and texture of High Moisture Extrudates (HME), Plant-based Dry Cured Meat Analogs (Pb-DCMA), and Dry Cured Ham (DCH) by investigating their characteristics at molecular, microscopic, and macroscopic levels. - To explore new technologies and methodological procedures, based on the use of infrared spectroscopy, for real-time and/or non-destructive characterization of texture in HME, Pb-DCMA, and DCH. Specifically, NIR sensors, hyperspectral imaging coupled with standard or macro lens, spatially resolved spectrometry, evolving plots, and FTIR will be used for the non-invasive characterisation of raw material, intermediate, and final products. Collaborate with the design, set-up, and running of experiments. Perform plant-based ingredients texturization by high moisture extrusion, drying, and ripening processes. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological, textural, and sensory analysis. Design texturization experiments to improve gelling and emulsifying properties of legume ingredients. Develop innovative procedures for non-invasive determination of food texture, based on spectrometric technologies. Characterize nutritional, sensory, textural, rheological, physicochemical, structural, and techno-functional properties of raw and processed ingredients and foods. Develop food prototypes of dry-cured meat and their plant-based analogues with optimized texture and sensory properties. Perform advanced statistical analysis, mathematical modeling, 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. Candidates must hold one of the following degrees: a) A Master’s degree in Food Science and Technology, Food Engineering, Chemistry, Physics, 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
Chemical and/or biological lab skills. Knowledge of techniques related to food characterization in terms of nutritional, sensory and/or techno-functional properties (e.g. proximate composition, rheology, texture, gelling and emulsion capacity). Good analytical and organisational skills. Good communication skills, proactivity, and ability to work as part of a team. Catalan and Spanish are valued. Languages ENGLISH Level Good Research Field Chemistry » OtherEngineering » OtherPhysics » Other Years of Research Experience 1 - 4
#J-18808-Ljbffr
We are currently seeking a
PhD Candidate to join our Food Quality and Technology Program team located in
Monells , 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 onthe understanding of food texturisation processes and development of non-invasive control tools (TEXTURISE project). The TEXTURISE main objectives are: - To identify the key factors (such as raw materials characteristics and processing conditions) influencing the structure building processes studied, specifically high moisture extrusion, drying, and ripening processes, useful to understand and control the mechanisms of texture development. - To study and model the relationship between the structure and texture of High Moisture Extrudates (HME), Plant-based Dry Cured Meat Analogs (Pb-DCMA), and Dry Cured Ham (DCH) by investigating their characteristics at molecular, microscopic, and macroscopic levels. - To explore new technologies and methodological procedures, based on the use of infrared spectroscopy, for real-time and/or non-destructive characterization of texture in HME, Pb-DCMA, and DCH. Specifically, NIR sensors, hyperspectral imaging coupled with standard or macro lens, spatially resolved spectrometry, evolving plots, and FTIR will be used for the non-invasive characterisation of raw material, intermediate, and final products. Collaborate with the design, set-up, and running of experiments. Perform plant-based ingredients texturization by high moisture extrusion, drying, and ripening processes. Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological, textural, and sensory analysis. Design texturization experiments to improve gelling and emulsifying properties of legume ingredients. Develop innovative procedures for non-invasive determination of food texture, based on spectrometric technologies. Characterize nutritional, sensory, textural, rheological, physicochemical, structural, and techno-functional properties of raw and processed ingredients and foods. Develop food prototypes of dry-cured meat and their plant-based analogues with optimized texture and sensory properties. Perform advanced statistical analysis, mathematical modeling, 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. Candidates must hold one of the following degrees: a) A Master’s degree in Food Science and Technology, Food Engineering, Chemistry, Physics, 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
Chemical and/or biological lab skills. Knowledge of techniques related to food characterization in terms of nutritional, sensory and/or techno-functional properties (e.g. proximate composition, rheology, texture, gelling and emulsion capacity). Good analytical and organisational skills. Good communication skills, proactivity, and ability to work as part of a team. Catalan and Spanish are valued. Languages ENGLISH Level Good Research Field Chemistry » OtherEngineering » OtherPhysics » Other Years of Research Experience 1 - 4
#J-18808-Ljbffr