Research Grant in Agri-Food Science and Biotechnology (DiVina Project)
Develop innovative vinegar products from persimmons while advancing food science and biotechnology research.
Best for:Best for Master’s graduates in Food Science, Biotechnology, or related fields with hands-on experience in chromatographic analysis and nutritional/physicochemical characterization.
Overview
This research grant opportunity is part of the DiVina project, funded by the European Regional Development Fund (ERDF). The successful candidate will work at the Mountain Research Center (CIMO) in Bragança, Portugal, under the supervision of Lillian Barros and Eliana Pereira. The role involves developing technical specifications for powdered vinegar production, conducting physicochemical and bioactive characterizations, and promoting the dissemination of research results. The project aims to create value-added products from persimmons for both the current and gourmet markets, contributing to the regional economy. This position is ideal for candidates with a strong background in food science, biotechnology, and analytical techniques.
What you'll do
- Determine technical specifications for the production of powdered vinegar from persimmons.
- Conduct physicochemical characterization of vinegar samples using advanced analytical techniques.
- Perform bioactive characterization to identify and quantify active molecules in vinegar.
- Promote the dissemination and exploitation of research results within the project and broader scientific community.
- Collaborate with the research team to develop innovative products for both the current and gourmet markets.
Requirements
Degree required: Master’s degree in Food Quality and Safety, Food Technology, or a related field; or enrollment in an Agri-Food Science and Technology or Biotechnology program.
Language: English; proficiency in written and oral communication (good level)
Instruction: English
- Experience in nutritional and physicochemical characterization of food products.
- Proficiency in chromatographic techniques for data processing, identification, and quantification of active molecules.
- Familiarity with food processing and preservation methods.
- Candidates must be enrolled in or hold a Master’s degree in Food Science, Biotechnology, or related fields.
- No specific nationality or residency restrictions mentioned, but eligibility depends on Portuguese academic recognition for foreign degrees.
- No age restrictions explicitly mentioned.
Funding & terms
How to apply
Deadline: 2026-10-21 (Europe/Lisbon)
Applicants must submit their application through the UPB application submission portal. Required documents include a Curriculum Vitae and an academic qualification certificate. For foreign degrees, recognition by a Portuguese institution is mandatory for contract signing.
- Curriculum Vitae
- Academic qualification certificate
Contact
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