.FCUP | CALL FOR RECRUITMENT OF ONE RESEARCH TRAINER | CHEMISTRY Faculty of Sciences of the University of Porto – Porto, Distrito do Porto NOTICE OF THE OPENING OF AN INTERNATIONAL CALL FOR THE RECRUITMENT OF ONE RESEARCH TRAINER Ana Cristina Freire, Full Professor and Dean of the Faculty of Sciences of the University of Porto, hereby advertises the opening for 10 working days of an international call for the recruitment of one Research Trainer with a master's degree, fixed-term contract within the scope of the Scientific Research Project PRR-Agenda Mobilizadora-C644929456-00000040-VIIAFood, funded by IAPMEI. 1. Main research field : Chemistry 1.1. Scientific Sub-area: Food Chemistry 2. Requirements Admission requirements: Application can be submitted by nationals, foreigners, and stateless people who meet the following conditions cumulatively: hold a Master's degree in the above-mentioned scientific area or related areas. Preferred requirements: Proven experience in the following methods will be considered: Extraction, characterization, purification, and identification of natural compounds from natural sources (HPLC, low-pressure liquid chromatography, NMR, mass spectrometry, gas chromatography). Nutritional characterization of products (antioxidant activity, quantification of macro and micronutrients and contaminants), knowledge of colorimetric techniques (DPPH, FRAP; Folin, Lipid peroxidation); Methods for assessing the bioaccessibility and bioavailability of nutrients and phenolics in food products (digestion simulation systems, assessment of enzymatic activity, cell culture maintenance techniques, and methodologies for quantifying the transport of compounds across cell barriers). If the candidate holds a MSc awarded by a foreign higher education institution, it must comply with the provisions established in the Decree-Law no. 66/2018 on July 16. All the formalities established in the Decree-Law must be met until the hiring. 3. Functions to be performed: Evaluate the maintenance of vitamin and mineral stability in the formulations during the shelf life using accelerated aging studies. Assess the phenolic content of the formulations through colorimetric and chromatographic techniques, considering the possibility of interaction with minerals. Prepare the elements for labeling of the developed product(s), including the ingredient list (proteins, lipids, moisture, ash, carbohydrates, and fibers), nutritional declaration containing information about micronutrients (vitamins and minerals), and permissible nutritional claims according to current legislation. Evaluate the bioaccessibility of the products using digestion systems, including oral, gastric, and intestinal simulation. Assess the stability of bioaccessibility in digested fluids using intestinal cell culture models in transwell systems. 4. Applicable laws and regulations: Regulation No. 487/2020 of the Research, Science and Technology Staff of the University of Porto, published n