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                working is a must. The student will develop his/her thesis as part of a team at IRTA and in collaboration with other students in the group. Good communication skills in English. Spanish and Catalan 
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                . Identify the key factor affecting texturization processes and study the relationship between food structure and textural characteristics at different scales using spectroscopic, microscopic, rheological 
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                ) for sustainable protein production and functional ingredient development. Design and implement experiments to optimize fermentation processes for the generation of protein-rich chickpea ingredients. Screen 
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                PhD in Economics, Applied Economics or Agricultural Economics Experience in participating in national and/or European projects from competitive calls At least 7 publications in Impact factor journals