Barcelona City Council | Capital humàBarcelona City Council website

Home  > Job profiles

 

 Send

Enviar


Regulations

In compliance with Organic Law 15/1999, of 13 December, under the Personal Data Protection Act, we inform you that data collected will form part of an automated file, under the ownership of BARCELONA ACTIVE SPM S.A., with registered office at 162-164 Calle Llacuna, Barcelona, with the aim of managing enrollments and of informing of the company's activities and services within its field of action. You will be able to exercise access rights, rectification, cancel cancellation and/or opposition via written communication to the Legal Services of BARCELONA ACTIVE SPM S.A. at the aforementioned address.

 
Get to know this occupation

Description

Functional or nutraceutical foods are those foods enriched or improved with the aim of beneficially affecting some function of our body and providing a better state of health and well-being. In other words, in addition to their own nutritional characteristics, they are endowed with some specific attribute or property that entails improving health or preventing and reducing the factors of certain diseases. To achieve this functionality, biologically active components are added, such as vitamins, fatty acids, minerals, fibre or antioxidants, which can have beneficial effects in relation to metabolic diseases (obesity, diabetes, etc.), pathologies associated with age, heart disease or neuronal diseases (Alzheimer, Parkinson¿s).
Expert researchers in new foods are responsible for leading research projects related to the design and development of new functional or nutraceutical foods.

Tasks

  • Define and manage projects
    Define and manage projects relating to the design, development and innovation of new foods based on nutritional properties: nutraceutical (with nutritional and pharmaceutical functions) and/or functional (which have demonstrated benefits other than a purely nutritional effect).
    Define and manage projects for the reformulation of foods already developed by the company, adding new functional characteristics.
  • Validate ingredients, methodologies and prototypes
    Define the validation system for functional raw materials.
    Identify and validate the suitable functional ingredients that must be added to a food in order to achieve specific health benefit and its nutritional profile.
    Validate the effectiveness and stability of the active ingredient in a food matrix.
    Coordinate validation studies for the prototypes developed (technical validation of the design, validation by consumers in the form of acceptance tests, stability studies, storage and transport tests, etc.).
  • Carry out tests and trials
    Design and carry out experimental tests in order to assess the effectiveness of the new functional ingredients.
    Manage, coordinate and set up the panel of people who carry out sensory analysis (tastings and comparisons with rival products) of the product in order to adjust the organoleptic properties of new products.
    Lead the process for nutritional and scientific validation of health benefits: represent the company in the organisation of tests of functional food prototypes involving human volunteers with the aim of demonstrating the benefits of the product in line with parameters recognised by the scientific community.
  • Plan and lead the project
    Propose action plans, coordination arrangements and guidelines for the allocation of human, material (spaces, equipment, services, etc.), temporary and economic resources for projects.
    Lead analysis of all properties and applications, both of the raw materials, ingredients and packaging materials, and of the specific manufacturing processes used for each product, in the laboratory, pilot plant and industrial development department, and participate in their technological improvement and testing.
  • Report directly to the management and liaise with the other departments involved:
    • Production: Reproduce the new food production process on a semi-industrial scale, and propose actions to improve and optimise production processes, based on the conclusions from these semi-industrial tests.
    • Quality control (to ensure end products are of the highest standard and satisfy consumers).
    • Communication, marketing, sales (set guidelines on product marketing and advertising).
  • Carry out research and innovation
  • Involved in studying and understanding the demands of the market, consumers' food habits, their expectations, etc.
    Keep track of innovations taking place in the market, analyse and clear their application in the foods produced for the company.
    Define bibliographic needs and coordinate the search and compilation of scientific articles and documents.
    Represent the company in research projects coordinated in conjunction with external organisations, including public research bodies, private non-profit R&D centres, technology centres, public law entities, etc.


Quick access and copyright:

Centre per al desenvolupament professional Porta22
Convent de Sant Agustí
Ca n'Andalet

Barcelona Treball (Porta22)
+34 934 019 899
bcn.cat/treball

Barcelona Activa Headquarters
Llacuna, 162-164
08018 Barcelona
+34 934 019 777
bcn.cat/barcelonactiva

Generalitat de Catalunya
Unió Europea FEDER
Unió Europea FSE