PhD in Food Science – Biomarkers for Reduced-Sodium Table Olives – University of Palermo

Key details

• Host institution: Università degli Studi di Palermo
• Location: Università degli Studi di Palermo, Palermo, Italy
• Application deadline: July 4, 2026

Funding

Not funded by a EU programme

Funding level (from listing): partial or not via EU framework — confirm on the official call.

How to apply

• Apply by email to [email protected] (subject line and attachments per the official instructions).
• Full vacancy text and updates: Euraxess listing.

About the position

This PhD research project aims to identify chemical, microbiological, aromatic, and nutritional biomarkers to describe and predict the ageing process of reduced-sodium table olives.

Research Overview

The project will monitor volatile and non-volatile compounds, polyphenols, oxidative indices, and nutritional parameters over time using advanced extraction and analysis techniques. Nutritional profiling will be conducted at the Marine Biochemistry and Ecotoxicology Laboratories of the DiSTeM Department (University of Palermo, Trapani campus), under the scientific supervision of Prof. Messina, an expert in food shelf-life modelling.

Objectives

• Define molecular profiles associated with quality loss in reduced-sodium table olives
• Develop predictive shelf-life models based on identified biomarkers
• Optimize processing and preservation methods to extend shelf life
• Reduce waste and improve overall environmental sustainability

Eligibility Requirements

• Master’s degree or equivalent in a relevant field (e.g., food science, chemistry, biology, or related disciplines)
• Strong background in analytical chemistry and/or food microbiology
• Experience with chromatographic and spectroscopic techniques preferred
• Proficiency in English (written and spoken)

Application Details

For full eligibility criteria and application procedures, please refer to the official call at the Università degli Studi di Palermo website.