Post-Doctoral Research Grant (BIPD) - InovC4Sa

Offer Description

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:

1. Scientific Area

Animal and Food Science

2. Admission Requirements

The candidate must:

• 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).

3. Work plan

The main tasks of this plan are:

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

4. Objectives

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).

5. Applicable legislation and regulations

Statute of the Scientific Research Fellow, approved by Law No. 40/2004, of August 18, in its current wording; FCT, I.P. Research Grant Regulations, in force (https://www.fct.pt/wp-content/uploads/2026/01/RBi_Republicado_2025.pdf);

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.

6. Workplace and scientific supervision

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.

7. Grant duration

The grant will have an initial duration of 12 months, with a planned start date of 02/11/2026 (with the possibility of renewal up to a maximum of 36 months, including the initial period).

8. Monthly Maintenance Allowance Amount

The grant amount corresponds to 1,901.00€, according to the table of grant values awarded by FCT, I.P. in the country.

Grant recipients will benefit from personal accident insurance and, if they are not covered by any social protection scheme, they may ensure the exercise of the right to social security by joining the voluntary social security scheme, under the terms provided for in the Code of Contribution Regimes of the Social Security System. The grant amount will be paid monthly by bank transfer.

9. Selection Methods and their respective valuation

The selection methods to be used will be the following:

1. Curriculum evaluation and its suitability to the project in question (50%);
2. Experience in physicochemical and sensory analysis of meats and processed products (25%);
3. Experience in analytical processes in spectrophotometry and chromatography (GC, HPLC and NIRs) (15%);
4. Experience in producing scientific articles (10%).

The jury may not grant the grant if the candidates' classification is lower than 9.5 (on a scale of 0 to 20).

10. Composition of the Selection Jury

Professor Dr. Sandra Sofia Quinteiro Rodrigues (President of the Panel), Professor Dr. Alfredo Teixeira (member), Professor Luis Dias (member), Professor Dr. Letícia Estevinho (alternate member)

11. Method of publication/notification of results

The communications and final results of the evaluation will be published through the UPB application submission portal or, if necessary, by email notification.

12. Application Period

The competition is open from October 19, 2026 to October 30, 2026.

13. Application Submission Method

Applications can be submitted through the UPB application submission portal (http://concursos.ipb.br), including the following documents:

1. Curriculum Vitae;
2. Academic qualifications certificate;
3. Letter of motivation.

Documents proving the holding of academic degrees or diplomas, or enrollment in an academic degree or diploma, may be waived during the application phase, being replaced by a declaration of honor from the candidate, with verification of this condition being mandatory during the grant contracting phase.

Academic degrees obtained in foreign countries need to be recognized by a Portuguese Institution in accordance with Decree-Law No. 66/2018, of August 16, and Ordinance No. 33/2019, of January 25. The presentation of the recognition is mandatory for the signing of the contract.

14. Deadlines and procedures for complaints and appeals

If the decision to be taken is unfavorable to the granting of the requested grant, candidates have a period of 10 working days, after the date of publication of the evaluation results, to express themselves, if they wish, in a prior hearing, under the terms provided for in the Administrative Procedure Code.

An appeal against the final decision may be made to the Rector of UPB within 15 working days after the respective notification.

Where to apply

Website: https://concursos.unipb.pt/ui/#/public/concursos/detalhe/1107

Requirements

Research Field: Agricultural sciences

Education Level: PhD or equivalent

Skills/Qualifications:

The candidate must:

• Hold a PhD degree in food science or a related field;
• Have the training and experience suited to the objectives of the work to be developed with meat products;
• Have experience evaluating the physical, chemical, and sensory characteristics of meat and meat products;
• Have experience evaluating the sensory characteristics of meat and meat products;
• Have knowledge of spectrophotometric and chromatographic techniques;
• Have experience using near-infrared spectroscopy (NIR) devices;
• Be fluent in Portuguese and English (written and spoken).

Specific Requirements: The candidate must have a PhD degree in the field of food sciences.

Languages: Portuguese — Level: Excellent; English — Level: Good

Additional Information

Benefits

The grant amount corresponds to 1,901.00€, according to the table of grant values awarded by FCT, I.P. in the country.

Grant recipients will benefit from personal accident insurance and, if they are not covered by any social protection scheme, they may ensure the exercise of the right to social security by joining the voluntary social security scheme, under the terms provided for in the Code of Contribution Regimes of the Social Security System. The grant amount will be paid monthly by bank transfer.

Eligibility criteria

The candidate must:

• 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).

Selection process

The selection methods to be used will be as follows:

1. Curriculum vitae evaluation and its suitability for the project in question (50%);
2. Experience in physical-chemical and sensory analysis of meat and processed products (25%);
3. Experience in analytical processes in spectrophotometry and chromatography (GC, HPLC, and NIRs) (15%);
4. Experience in producing scientific articles (10%).

The jury may not award the grant if the candidates' classification is below 9.5 (on a scale of 0 to 20).

Additional comments

Documents proving the ownership of academic degrees or diplomas, or enrollment in an academic degree or diploma, may be dispensed with during the application stage, being replaced by a declaration of honor by the candidate, and verification of this condition is mandatory during the grant contracting stage. Academic degrees obtained in foreign countries require recognition by a Portuguese Institution in accordance with Decree-Law No. 66/2018, of August 16th and Ordinance No. 33/2019, of January 25th. The presentation of recognition is mandatory for the signing of the contract.

Website for additional job details: https://concursos.unipb.pt/ui/#/public/concursos/detalhe/1107

Work Location(s)

• Number of offers available: 1
• Company/Institute: Universidade Politécnica de Bragança - ESA
• Country: Portugal
• State/Province: Bragança
• City: Bragança
• Postal Code: 5300-253
• Street: Campus de Santa Apolónia

Contact

• State/Province: Bragança
• City: Bragança
• Website: http://portal3.ipb.pt/index.php/pt/ipb
• Street: Campus de Sta Apolónio
• Postal Code: 5300-253
• E-Mail: srodrigues@ipb.pt