Basic Function:

The VIP-Ingredients project utilises precision farming, digitally enhanced processing technology and functionality testing to extract innovative plant-based ingredients from Irish grown fava bean and oats, for food applications. The successful candidate will be responsible for the evaluation of technologies for processing fava bean and oat crops at farm (production) and pilot-plant scale for protein (and residual biomass) extraction. VIP-Ingredients focuses on the optimisation of plant varieties, processing parameters, and the effect of varying protein, starch and fibre concentrations within plant ingredients on functionality, digestion (including bioavailability) and sensory characteristics. Ingredients will be extracted using innovative processes guided by rheological, sensory, digestive and bioavailability testing. Targeted technologies include field monitoring (drone), fractionation, concentration and drying at pilot-scale to optimise ingredient functionality.

The candidate will be responsible for the operation of pilot-plant fractionation equipment, ingredient functionality and the formulation of plant-based foods. Tasks also include the integration of digital technologies such as IR analytics for tracking composition of selected protein crops. Experiments (statistical mixture design) will generate protein ingredients with varying levels of starch, fibre and other nutrients. This enables the generation of fibre-enriched protein ingredients, with varying rehydration and glycemic properties. The work will be carried out with our VIP-Ingredients project partners to support a number of work packages on innovative technologies to add value across the supply chain. An understanding of food processing and protein chemistry are essential to the role. This role primarily focuses on biorefining (80% time) including extraction of protein, starch, fibre and residual biomass, ingredient functionality in-process and in-product, to provide laboratory and pilot-plant samples for transfer to collaborators. The successful candidate will supervise the integration of the sensors to support image analysis, and provide functionality and composition data. The successful candidate will also support the Project Coordinator with project management, and with project dissemination and communication activities

Background:

VIP-Ingredients (Valorising Innovative Plant Ingredients) is a Department of Agriculture, Food and the Marine (DAFM)-funded project which started in May 2026, and is coordinated by Prof Mark Fenelon, Teagasc. VIP-Ingredients will provide knowledge on ingredient processing, functionality and nutrient bioavailability, creating the expertise necessary to develop a plant-based enterprise in Ireland. The project will generate protein, starch and fibre ingredients of varying composition, resulting in different nutritional, functional and digestive (including bioavailability) properties, extending their application and economic value.

The project will use the latest extraction/digital technology and formulation science to generate functional and nutritionally superior protein, starch and fibre ingredients from fava bean and oat crops for food applications. It will utilise functionality, digestion, and bioavailability studies to optimise the composition of the final ingredients, generating a range of possible applications. VIP-ingredients will investigate the role of crop varieties and processing on techno-functionality and nutritional content, digestion and bioavailability.

VIP-Ingredients will use digital tools and systems modelling to characterise the quantity of protein, starch, and fibre for fractionation. Studies on the effect of the variety and processing on recovery and interactions of protein, starch and fibre within ingredients, provide the data for interactive simulation models.

The project utilises both solid and liquid food systems to create a functionality and digestion platform for different protein, starch, and fibre mixtures. This functionality scale can be used to maximise the impact of the project by identifying many applications and nutritional profiles for the different ingredients.

The advertised position is focused on extraction of protein, starch, fibre and residual biomass, ingredient functionality in-process and in-product, to provide laboratory and pilot plant samples for transfer to collaborators

The Teagasc post-doctoral programme provides training and development opportunities for early career scientists that enhances their experience of learning and equips them with the necessary skills for the next stage of their chosen career in research.  Appointees to a Teagasc Post-Doctoral Fellowship will be required to undertake a Level 9 Professional Diploma in Researcher Development delivered by University College Dublin (UCD).  

This professional diploma is a flexible, modular programme which embraces a blended learning approach to align with the Post-Doctoral Fellow's role in Teagasc.  It is designed to develop competencies and transferable skills in research, professionalism, communication and career development.  The majority of the programme is delivered online with the remaining elements delivered in-person at Teagasc locations.  This blended approach affords the Post-Doctoral Fellow the opportunity to meet and network with other Teagasc colleagues.  During the course of the diploma Post-Doctoral Fellows will have access to a full range of supports including the UCD library, writing centre and careers centre.

This is a research focused training role, the primary purpose of which is to provide early career scientists with the opportunity to develop their research skills and competencies. The Post-Doctoral Fellow will, while working in conjunction with senior research staff, gain insight and experience into a variety of areas including the processes of project and budgetary management, publishing in peer-reviewed academic journals, writing grant applications, and attracting external funding; the development of active collaboration with relevant national and international research communities; the development of communication and presentation skills, leadership and management skills, and overall career development.  Modules will be conducted under the supervision and direction of the Project Leader Mark Fenelon or other designated manager in conjunction with the Head of Department.

Gain first-hand insights into the Teagasc Post-Doctoral Fellowship Programme from those who've lived it.  Click here to explore their stories.

Duties & Responsibilities specific to this project:

•  Carry out pilot-plant trials for extraction of protein from plant/crop resources, and support field studies on varietal selection.
• Design experiments and complete laboratory testing for compositional, functionality, product formulation and processing trials.
• Formulation of beverages and solid foods from plant-based ingredients for further analysis.
• Transfer of data from production, processing and shelf-life to partners for life cycle analysis (LCA) analysis of plant-based ingredients.
• Implementation of the project and work plan as detailed in the VIP-Ingredients Consortium Agreement, to meet agreed milestones and deliverables.
• Assist in the coordination, writing and submission of reports to DAFM, and monitor project budget and spend.

 
Additional Duties & Responsibilities:

• To interpret research findings and prepare scientific and popular press publications.
• To disseminate research findings to a variety of audiences as appropriate.
• To assist Teagasc in meeting the commitments of the Quality Customer Service Charter and Action Plan.
• To comply with all relevant Teagasc policies and procedures.
• To complete all time records on SmartSimple in a timely manner.
• Fully co-operate with the provisions made for ensuring the health, safety and welfare of themselves, fellow staff and non-Teagasc staff and co-operate with management in enabling Teagasc to comply with legal obligations. This includes full compliance with the responsibilities outlined in the Safety Statement.
• To actively participate in the Teagasc Post Doctoral Fellowship programme and review processes, and to undertake all Post Doctoral fellowship training and associated duties as agreed in the Training & Development Plan.
• To take up additional duties as they may arise and be assigned by management.

This section outlines the qualifications, skills, knowledge and/or experience that the successful candidate would be required to demonstrate for successful discharge of the responsibilities of the post.  Applications will be assessed on how well candidates satisfy these criteria.

Essential

• PhD in Food/Biological Science, Food Engineering or a related discipline
• Relevant research experience not to exceed 3 years’ post-PhD
• Demonstrated research and technical expertise in food chemistry/formulation and ingredient interaction, and pilot-plant unit operations/product scale-up.
• Understanding of plant fractionation technologies, e.g., separation, concentration and drying.
• Evidence of research activity (publications, conference presentations, awards) and future scholarly output (working papers, research proposals etc)
• Excellent project management, analytical, report writing and data analysis skills
• An ability to collaborate with team members and PhD students to help build research knowledge and skill and to guide professional development
• Commitment to teamwork and collaborating with colleagues as per our Teagasc Together ethos
• Excellent communication skills (oral, written, presentation) with an ability to enable effective knowledge and technology transfer
• Ability to generate new ideas, unique concepts, models and solutions

Desirable

• Experience in analytical science and supporting statistical approaches (e.g., DOE, chemometrics).
• Experience of crop monitoring systems, e.g., multi-spectral drone applications.
• Experience in setting own research agenda.
• Evidence of teamwork and collaboration with relevant partners

Gender, Diversity and Inclusion

At all levels in Teagasc, we believe in growing and keeping alive an open, diverse and inclusive workplace which is respectful to all and nurtures different perspectives, for the benefit of all in the organisation.

We are committed to the principles of 'Equal Opportunities, No Barriers, Active Inclusion'.

We actively welcome applications from people from diverse backgrounds.

Note:  Alternative location(s) may be considered solely at the discretion of Teagasc management.