IRP 13

PhD position in

Structural approaches for improving sensory and satiety of vegetables spreads analogues

Candidates profile

• MSc or equivalent in Food Science, Nutrition, Pharmacy or Agronomy
• Scientific interest, dedication to research and career goal to work in sensory and consumer science
• Appreciation for interdisciplinarity and proactive drive to collaborate across fields
• Proficiency in English, good communication skills and social competence
• Most of the sensory and consumer testing will take place in Spain. Therefore, knowledge of Spanish or enrolment in a Spanish course will be considered

Hiring institution: Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC

Enrolment in a doctoral programme of Universitat Politecnica de Valencia (Programa de Doctorado en Ciencia, Tecnología y Gestión Alimentaria)

Supervision:

• Main supervisor: Laura Laguna
• Co-supervisor(s): Amparo Tarrega

Objectives:

• Determine the factors behind the low sensory acceptance and satiety of vegetable spreads analogues, focusing on the intrinsic (sensory evaluation) and extrinsic (consumer perception) properties
• Develop structural strategies (number and sizes of fat droplets, matrix viscoelastic properties, thermo-mechanical treatment) to modulate the texture and mouthfeel of plant-based emulsions based on machine-learning tools for predicting sensory perception from structure characteristics
• Determine the efficiency of strategies to improve sensory quality and expected satiety of emulsions

Expected results:

• Key texture attributes with a significant impact on liking and satiety provided by vegetable spreads analogues
• Relationships between structural changes during the oral manipulation and texture perception in vegetable emulsion-based spreads
• Design of vegetable emulsion spreads based on legume flours with different structures for improving the sensory perception and expected satiety of plant-based products

Planned secondments

• UNILEVER (K. Velikov), M16-M17, 2 months: development of new food structures (vegetable spreads) as a path to improve sensory quality and satiety of plant-based food products,
• UNILEVER (K. Velikov) M35-M36, 2 months: study of the feasibility of the proposed prototypes at the industrial level.
• UBFC (R. Saurel), M28-M29, 2 months: characterisation of vegetable spreads analogues different structures by using microscopy and particle size measurement to link with the sensory acceptability and perceived satiety.

Hosting lab and working environment: Perception, consumer behaviour and adapted nutrition, Institute of Agrochemistry and Food Technology (IATA, CSIC)

IATA is located outside Valencia city (Spain).
C/ Catedrático Agustín Escardino, 7 – 46980 Paterna [Valencia]

Type of recruitment: Full-time exclusive employment contract including full social security coverage

Foreseen start date: 1st of October 2025

Duration: 36 months

Hours per week:  37,5

Estimated monthly gross salary: 2.865 euros /month (Including living and mobility allowances)

Application procedure: via the ESM Project website

Application deadline: 31st of May 2025

Contact for more information: laura.laguna@iata.csic.es