Call for Applications for a Post-Doctoral Research Grant(BIPD)

Organisation/Company Instituto Politécnico de Bragança Department Gabinete de Apoio a Projetos Research Field Agricultural sciences Researcher Profile First Stage Researcher (R1) Positions Postdoc Positions Application Deadline 31 Oct 2026 - 23:59 (Europe/Lisbon) Country Portugal Type of Contract Temporary Job Status Full-time Hours Per Week 35 Offer Starting Date 2 Nov 2026 Is the job funded through the EU Research Framework Programme? Not funded by a EU programme Reference Number P Is the Job related to staff position within a Research Infrastructure? No

Call for Applications for a Post-Doctoral Research Grant (BIPD) - InovC4Sa

A call for applications is open for a Post-Doctoral Research Grant (BIPD) within the scope of the project \"InovC4Sa - Innovation in the Production of Healthier Meat Products: Reduction of Salt and Fat, and Optimization of the Lipid Profile\", funded by \"Portugal 2030, through the Innovation and Digital Transition Program, integrated into the Business Research and Development Incentive System (SIID). Projects supported by European funds, namely the European Regional Development Fund (ERDF)\", under the following conditions:

Animal and Food Science

• hold a doctorate in food science or related fields;
• have training and experience suitable for the objectives of the work to be carried out. Develop in meat products;
• Have experience in evaluating the physicochemical and sensory characteristics of meat and meat products;
• Have experience in evaluating the sensory characteristics of meats and meat products;
• Have knowledge of spectrophotometric and chromatographic techniques;
• Have experience in the use of near-infrared spectroscopy (NIR) devices;
• Possess mastery of Portuguese and English (written and oral communication).

• Bibliographic research and systematic review process on meat and meat products;
• Produce formulations for meat products paying attention to changes in salt and fat content to obtain healthier products;
• Evaluate the technological viability of the formulations produced with alterations in salt and fat content;
• Produce meat products with altered salt and fat content that are healthier (innovative);
• Establish analytical methodologies (physicochemical) for innovative meat products;
• Establish analytical methods for volatile organic compounds and fatty acid profiles of innovative meat products;
• Conduct sensory analysis of innovative meat products;
• Evaluate the shelf life of the products under study;
• Utilize and improve new non-invasive methods for rapid and accurate analysis of quality parameters of meat products;
• Support data analysis using R software;
• Support the dissemination and exploitation of the results obtained in the project.

To develop, evaluate and characterize healthier meat products, reducing or modifying the salt and fat content and improving the fatty acid profile of sausage products, some with the PGI quality mark (Alheira de Vinhais, Salsichão and Pork Belly).

Regulation No. 522/2020, published in the Diário da República, 2nd series, No. 113, of June 12 – Research Grant Regulations of the Polytechnic University of Bragança.

The work will be carried out in the Carcass and Meat Technology and Quality Laboratory of ESA-IPB, under the scientific supervision of Sandra Sofia Quinteiro Rodrigues and Luis Avelino Guimarães Dias