PRR Project

Summary

The Assistant Researcher position involves leading research initiatives aimed at obtaining proteins from diverse sustainable sources, including by-products and low-value proteins. Key responsibilities include the application of green technologies to separate and characterize proteins, with a focus on identifying their nutritional and functional benefits. The Assistant Researcher will also play a crucial role in the development of new food products rich in sustainable proteins, ensuring they meet sensory, convenience, and clean label requirements. Additionally, the position entails collaborating with SONAE in a co-creation model to leverage the research outcomes for the expansion of their portfolio and the creation of healthier and more sustainable food products.The integration of the Assistant Researcher position is essential for advancing research efforts in sustainable protein sourcing and the development of healthier food products. By leveraging green technologies, the Assistant Researcher will contribute to reducing the environmental footprint of protein production while maximizing the utilization of by-products and low-value proteins. This aligns with the growing demand for sustainable and environmentally friendly food options.Moreover, the collaboration with SONAE represents a unique opportunity to translate research outcomes into tangible products that address consumer preferences for healthier and more sustainable food choices. By co-creating new food products with SONAE, the Assistant Researcher will directly impact the company´s portfolio expansion and contribute to the broader goal of promoting sustainable food consumption.Scientific Profile:The candidate for the Assistant Researcher position should possess a Ph.D. degree in Biotechnology and with a specialization in protein chemistry and food science. They should have demonstrated expertise in utilizing green technologies for protein extraction, purification, and characterization from various sustainable sources, including by-products and low-value proteins. Proficiency in applying analytical techniques such as chromatography, spectroscopy, and mass spectrometry to assess the nutritional and functional properties of proteins is essential.The candidate should have a proven track record of developing innovative food products that leverage sustainable proteins while meeting clean label requirements and maintaining sensory quality and convenience. Experience in food science and engineering, including formulation, processing, and sensory evaluation, is highly desirable.Additionally, the candidate will possess a strong background in researching and developing innovative, healthy, and sustainable ingredients and products, with a focus on circular economy principles. Key responsibilities should include evaluating functional claims associated with new innovative ingredients and products, ensuring their efficacy and compliance with industry standards. The selected candidate will lead the execution of new projects within the realm of food innovation, encompassing diverse topics such as food proteins, natural preservatives, and functional foods.Furthermore, the Assistant Researcher should demonstrate strong communication and collaboration skills, with the ability to work effectively in interdisciplinary teams. Experience in project management and co-creation models with industry partners is highly desirable. The candidate should also exhibit a commitment to sustainability and an understanding of the societal and environmental implications of food production and consumption.Overall, the Assistant Researcher should possess a well-rounded skill set encompassing expertise in protein chemistry, food science, sustainable food technologies, project management, and collaboration with industry partners. Their academic background in biotechnology, coupled with experience in food science and engineering, uniquely positions them to contribute to innovative research and development initiatives focused on sustainable protein sourcing and food product development.The integration of this position not only strengthens CBQF´s research capabilities but also facilitates industry-academia collaboration to drive innovation and address societal challenges related to food sustainability and nutrition. The Assistant Researcher will play a pivotal role in advancing research and innovation in sustainable protein sourcing and food product development, with tangible benefits for both CBQF and SONAE.