Do you want to be part of an international pioneering institution in the world of Gastronomy and its value chain? Do you like the interaction between science and cuisine? BCC INNOVATION, the interdisciplinary research and innovation centre of the Basque Culinary Center (San Sebastian), is looking for a Researcher in Culinary Microbiology.

The selected person will be responsible for the development of the microbiology laboratory and the execution of innovation and research tasks and projects in the field of microbiology and gastronomy, his/her main mission being:

• To develop the line of knowledge associated with the use of microorganisms in the culinary field.
• To identify and promote valuable institutional relationships (with companies and other research centres) in the field of microbiology and cuisine.
• Collaborate in the design and development of ingredients with the area of culinary innovation. 
• Expand the technological capabilities of the laboratory: manage the materials and needs of the microbiology laboratory.

The tasks you will perform in your day-to-day activities include, among others:

• Design and approach of projects in the field of culinary microbiology.
• Coordination and management of projects, documentation, interaction with the team and customer relations.
• Interaction with clients for the presentation of proposals, results, etc.
• Support in multidisciplinary projects developed in parallel by different teams of the Centre.
• Participation in ideation of new ingredients and product development.
• Identifying and attracting potential clients.
• Contribute to the development of the Centre's value proposition.

• PhD in Gastronomic Sciences, Food Science and Technology or equivalent.
• Knowledge of the main traditional techniques of microbiological analysis.
• Scientific-technical knowledge applied to the kitchen.
• Professional experience of between 3 and 5 years in the field described.
• High (C1) interlocution and writing skills in English, Spanish and Basque.

Desired skills:

• Versatility to take on different roles: support tasks or leadership tasks in different projects.
• Ability to adapt to projects of different nature and to work on several projects in parallel.
• Ability to work in a team and to self-manage with a proactive attitude. 
• Capacity for continuous learning.
• High capacity in planning and organisation.

WHAT WE OFFER YOU:

• To form part of a dynamic team of professionals committed to the development of quality research and innovation in the field of gastronomy.

• Working in a multidisciplinary and multicultural environment.

• Working in a world-leading centre in its field, participating in high-impact projects.

• Remuneration commensurate with the position and the experience provided.

• Flexible working hours with the possibility of teleworking.