Barcelona City Council | Capital humà

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.

• 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.

Regulated training and graduates

• Grau: Biologia
• Grau: Ciències i tecnologies dels aliments
• Grau: Innovació i seguretat alimentària
• Grau: Bioquímica
• Grau: Bioquímica i biologia molecular
• Grau: Biotecnologia
• Grau: Química
• Grau: Enginyeria agrària i alimentària
• Grau: Enginyeria agrícola
• Grau: Enginyeria en tecnologies industrials
• Grau: Enginyeria química
• Grau: Enginyeria agroalimentària
• Grau: Enginyeria de Ciències Agronòmiques
• Grau: Enginyeria alimentària
• Grau: Biologia humana
• Grau: Farmàcia
• Grau: Nutrició humana i dietètica
• Grau: Veterinària

Complementary training

PhD
Màster Universitari en Nutrició, Alimentació i Metabolisme.
Màster Universitari en Recerca en Ciència dels Aliments.
Màster en Bioenginyeria. Aplicacions industrials, alimentàries i mèdiques.
Màsters o Postgraus en Recerca, Desenvolupament i Innovació.
Màsters o Postgraus en Biotecnologia (per als no titulats en aquesta matèria).
Training in applied research project management.
Training in People Management.
Courses in Food Safety: HACCP System, traceability, food legislation, etc.
Courses on Quality Management in the Food Industry.

Other specific skills

Use of IT tools.
Fluency in English and other languages.
Critical ability to evaluate scientific studies.
Time management and orientation of objectives.
Vision of industrial processes.
Knowledge of the regulations.

Analytical thought: Level 3

Initiative: Level 3

Planning and organisation: Level 3

Learning and use of knowledge: Level 2

Leadership: Level 2

Commitment to the organisation: Level 3

Management

The organisation, administration and control of a company or entity are the main interests of people related to the management field. Activities included in this field of interest vary from effective resource management, feasibility analyses and solving business problems to the development of skills and fostering of motivation in relation to human resources. Knowledge regarding specific techniques of strategic administration and business management are required to carry out these activities.

Scientific research

Individuals who have an affinity for the field of scientific research focus their interest on activities that study different types of organisms and substances in order to obtain valuable products for human beings. A key part of performing this task is the planning and verification of scientific hypotheses through the use of different research designs and techniques. The objective of these searches is the development of new medicines and medical techniques, technological innovation based on the manipulation of cells, molecules and biological agents, as well as the study of cultures in order to improve the characteristics and properties of plants and food.

Food legislation expert

Food safety management expert

Fish pathologist

Nutritionist

Food microbiology analyst

• Work hours

  This is normally a full-time job, either in full or part time.

• Salary

  Between 23.015 and 32.921 euros (annual gross salary). Median:27.526 euros annum gross. This figure is orientative and is dependent upon the dimensions of the company, if it is a public or private character, and the experience and qualifications of the person in question.
  
  Source: Report "Observatory of Jobs and Salaries of the Labour Market. Barcelona Activa", elaborated by ICSA Grupo. April 2015.