Foodtech Innovation Technical Staff

• University degree in sciences with a specialization in Food Science and Technology, biochemistry, or biotechnology.
• The candidate profile requires technical and scientific capacity, as well as practical laboratory experience.

We will value the acquisition of Specific Technical Competencies in:

• R&D methodologies applied to the development of new foods.
• Development of innovation projects in companies, technology centers, or similar.
• Production processes in the food industry.
• Sensory, physicochemical, and microbiological analysis of food.
• Basic knowledge of food regulations and the relationship between nutrition and health, oriented towards functional and personalized nutrition.

Previous experience in food companies, R&D laboratories, or technology centers is valued.

The new laboratory at the Las Palmerillas Experimental Station was inaugurated on June 19, 2025, coinciding with the celebration of the 50th anniversary of the station, which was founded in 1975. It features facilities prepared for development.

The FGC Board of Trustees approved four lines of work for the new laboratory:

1. Recovery, regeneration, and improvement of agricultural soil health and quality, through the use of organic matter, the management of the microbiome , and the development of regenerative agriculture, contributing to climate change mitigation.
2. Development and evaluation of bioproducts for use as biofertilizers, biostimulants for aerial or root development, biocontrol agents for pests, diseases, weeds, or to stimulate plant response to biotic or abiotic stress.
3. Development of the circular economy through the valorization of biomass from the agri-food chain, diversifying activity and value generation through the obtaining of bioactive substances, biopolymers, or different bioproducts.
4. Food development incorporating new processing and preservation strategies and technologies, as well as new functional ingredients of natural origin, to contribute to balanced diets, adapted to different population groups.

Therefore, the Fundación Cajamar (Cajamar Group) needs to hire specialized Technical Staff in Food Technologies.

A profile specialized in food technologies is required, which will provide FGC with the capacity to generate knowledge applied to the food industry, translating global trends (alternative proteins, functional foods, nutritional personalization) into concrete and executable projects, combining scientific rigor with the real limitations of the business landscape. This will allow the foundation to open the door to the development of new foods, develop new processing technologies, and obtain food additives and ingredients.