MSCA-PF: Joint application at the University of Granada. Department of Food Science and Nutrition

Professor Jesús Lozano Sánchez, from the Department of Food Science and Nutrition at the University of Granada, welcomes postdoctoral candidates interested in applying for a Marie Skłodowska-Curie Postdoctoral Fellowships (MSCA-PF) in 2021 at this University. Please note that applicants must comply with the Mobility Rule (more information about the 2020 call: http://sl.ugr.es/0aNV, the 2021 call is not yet open).

Brief description of the institution:

The University of Granada (UGR), founded in 1531, is one of the largest and most important universities in Spain. With over 60.000 undergraduate and postgraduate students and 6.000 staff. UGR offers a total of 89 degrees, 110 master’s degrees and 28 doctoral programmes through its 123 departments and 27 centers. Consequently, the UGR offers one of the most extensive and diverse ranges of higher education programmes in Spain.

The UGR has awarded with the "Human Resources Excellence in Research (HRS4R)", which reflects the UGR’s commitment to continuously improve its human resource policies in line with the European Charter for Researchers and the Code of Conduct for the Recruitment of Researchers. UGR is also a leading institution in research, located in the top of Spanish universities by a variety of ranking criteria, such as national R&D projects, fellowships awarded, publications, or international funding. UGR is one of the few Spanish Universities listed in the Shanghai Top 500 ranking - Academic Ranking of World Universities (ARWU) (http://sl.ugr.es/0bsW). The UGR is amongst the 201-300 first universities of the world, between 2nd-5th position of Spanish universities and number 1 in the Andalusian Region in the Shanghai Top 500 ranking. Specialties at UGR that stand out are Library & Information Science (position 32) and Food Science & Technology (position 36). Moreover, the UGR is also situated amongst the first 100 universities in Mining & Mineral Engineering between (76th-100th position), in Mathematics (between 76th-100th position) and in Hospitality & Tourism Management (between 76th-100th position). The edition of the ARWU places the UGR in 201-300th position in the world and as the 4th highest ranked University in Spain, reaffirming its position as an institution at the forefront of national and international research.

Additionally, the UGR has 8 researchers at the top of the Highly Cited Researchers (HCR) list in Computer Sciences & Engineering (position 101-150). It is also well recognized for its web presence (http://sl.ugr.es/0a6i), being positioned at 43th place in the top 200 Universities in Europe.

Internationally, we bet decidedly by our participation in the calls of the Framework Programme of the European Union. For the duration of the last two Framework Programmes, the UGR has obtained a total of 67 projects, with total funding of 18.029 million euros, and for H2020, 118 projects with total funding around 29.115 million euros.

Brief description of the Centre/Research Group:

Dr Jesús Lozano Sanchez is professor in the Food Science and Nutrition Department of the University of Granada (Spain). Member of the group Food and Nutrition Science AGR279 and CIDAF (Research and Development Centre for Functional Food). He is head of the research area Multiple Physiology Human Gastrointestinal Platform. This platform is a validated dynamic in vitro model, simulating the complexity of the 2 full gastrointestinal tracts from stomach to distal colon which can be run in parallel. In addition, this technology involves absorption unit that simulates absorption of metabolites in the small intestine or colon, as well as mucosal system in colonic reactors which allows to reproduce the microbiota.

CIDAF is a center of excellence for multidisciplinary research and development of functional foods and nutraceuticals. CIDAF provides scientific support and equipment (production driver) to the project focused on different areas. Its main areas of work are: the area of extraction, purification, isolation and drying of food components (Freeze dryer, Assisted Solvent Extraction, Sub-critical and Supercritical Fluids Extraction, Microwave extraction, Conventional Chromatography, Semi-preparative Chromatography and Counter Current Chromatography, Spray Dry, Fluid Bed, Homogenizer...), area of characterization of nutrient in foods and phytochemical analysis (LC-DAD, LC-FLD, LC-MS, LC-MS/MS, GS-MS, GS-MS/MS), and area of new production technologies and food preservation (Pilot plant production).

Project description:

The main research consists of the development of gastrointestinal delivery systems for bioactive ingredients by innovative encapsulation techniques. This investigation involves obtaining functional ingredients from foods and their by-products. The main research lines will be focused on: a) screening of bioactive compounds from vegetable and industry by-products sources; b) the production of functional ingredients by advanced environmentally friendly technologies; c) design of gastrointestinal release systems to control the bioactive compounds absorption; d) monitoring the bioactive compounds over the gastrointestinal tract; and e) interaction and study of microbiota and microbiomes in relation to the consumption of food and nutraceuticals. The applicant will develop his/her activity in functional food and nutraceuticals production within the framework of analytical chemistry, food science and food technology.

Research Area:

• Life Sciences (LIFE)

For a correct evaluation of your candidature, please send the documents below to Professor Jesús Lozano Sánchez (jesusls@ugr.es):

• CV
• Letter of recommendation (optional)