PhD in Food Chemistry and Functional Foods – Instituto Politécnico de Bragança

Key details

• Host institution: Instituto Politécnico de Bragança
• Location: Instituto Politécnico de Bragança, Campus de Sta Apolónio, Bragança, Portugal
• Application deadline: August 28, 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

The Instituto Politécnico de Bragança (IPB) invites applications for a Research Grant within the scope of the project “UID/00690/2025 CIMO”, funded by the Foundation for Science and Technology (FCT). This position is intended for candidates with a strong background in Food Chemistry who wish to contribute to research on the nutritional and chemical characterisation of natural matrices, bioactive molecule extraction, and the development of innovative functional food products.

Research Context and Work Plan

The selected fellow will carry out research activities at the Mountain Research Center – IPB, under the scientific supervision of Ângela Fernandes and Lillian Barros. The work plan focuses on four main tasks:

• Nutritional specification of natural matrices;
• Extraction and characterisation of biomolecules;
• Development of a functional food product;
• Dissemination of the results obtained.

These tasks involve the application of chromatographic techniques such as GC and HPLC, along with expertise in incorporating bioactive compounds into food matrices.

Admission Requirements

• Enrolment in a doctoral programme in Pharmaceutical Sciences – Nutrition and Food Chemistry;
• A master’s degree in Pharmacy and Chemistry of Natural Products;
• Experience and training appropriate to the planned activities;
• Theoretical and practical knowledge in nutritional characterisation of foods, extraction and characterisation of bioactive molecules, and incorporation of bioactive molecules in food products;
• Proficiency in English (written and oral) will be valued;
• Knowledge of applicable research legislation is expected, in accordance with the FCT Research Grant Regulations and IPB’s own grant regulations.

Grant Conditions and Benefits

The grant has an initial duration of 4 months, with a planned start date of 01/10/2026, and is non-renewable. The monthly maintenance allowance is €1,359.64, paid by bank transfer, in line with FCT grant values. The fellow also benefits from personal accident insurance. If not covered by a social protection scheme, the fellow may opt into the voluntary social security scheme under the applicable legal conditions.

Selection Process

Candidates will be assessed using the following weighted criteria:

• Curriculum evaluation and suitability for the work (60%);
• Experience in extraction and characterisation of bioactive compounds (20%);
• Experience in methodologies for incorporating biomolecules into food products (20%).

The selection jury consists of Dr. Ângela Fernandes (President), Dr. Lillian Barros, and Dr. Rossana Cardoso. Results will be published through the IPB application portal or notified by email. If the decision is unfavourable, candidates have 10 working days to request a prior hearing, and may appeal to the President of IPB within 15 working days after notification.

Application Procedure

Applications must be submitted through the IPB application portal (http://concursos.ipb.pt) between 17/08/2026 and 28/08/2026. The required documents are:

• Curriculum Vitae;
• Academic qualifications certificate;
• Letter of motivation.

During registration, proof of academic degrees or enrolment may be replaced by a declaration of honour, but verification will be required before signing the grant contract. Degrees obtained abroad must be recognised by a Portuguese institution in accordance with Decree-Law No. 66/2018 of 16 August and Ordinance No. 33/2019 of 25 January, with the recognition presented at the contracting stage.