Paula Fonollà
She has a degree in Biology from the UB (2004), a diploma in Advanced Studies in Ecology from the UAB 82007) and a Master's in Agroecology: a sustainable approach to Organic Agriculture from the International University of Andalusia (UNIA) in collaboration with the University of Córdoba and the Pablo de Olavide University (2010). At the same time, he trained in various courses held at IRTA in the EA Pyrenees.
She has been making artisanal cheese since 2008. She has worked on the Mas Claperol organic farm and cheese factory and since 2011 she has been the cheese maker at the Reixagó Cheese Factory, which makes its cheeses with raw cow's milk from the same farm.
Since 2012 she has been combining her work as a cheesemaker, teaching classes in the Artisan Cheese Specialization Course coordinated by the Lluçanès Consortium and the University of Vic. Since 2017 he has been training in the IRTA Cheese Making Course.
Marta Garrón
She is an agricultural engineer, specializing in agri-food industries from the UPC (2000), with a degree in Food Science and Technology from the UAB (2002) and a Master’s in Food History and Culture from the UB (2011). He specializes in the dairy and cheese sector.
For 12 years he has developed his professional experience in the private food and dairy company. He has worked in the beer industry (DAMM) in the development and implementation of industrial and dairy projects in different Catalan and French dairies. He has taught cheese in Agricultural Schools (EA Pirineus and EA Empordà), in the “artisanal cheese” course organized by the Lluçanès Consortium and the Catalan Employment Service (SOC) and in the IRTA Cheese Making Course . Forma part d’un grup d’anàlisi sensorial del formatge i ha participat en diferents tasts de formatges de concursos d’àmbit català, espanyol i mundial.
Since 2013 he has been a research technician specializing in dairy and cheese at IRTA, developing research projects and contracts with private companies. She also develops different dairy training and is the coordinator of the IRTA Cheese Making Course.
Xavier Felipe
Xavier Felip Cuyàs holds a degree in Veterinary Medicine in 1991 from the Autonomous University of Barcelona and a PhD in Veterinary Medicine from the same university, in 2000.
Since 1992 he has been working in R & D & I in the dairy sector, both in the preparation of cooperative research projects with companies, in European research projects, and in confidential product development contracts for companies. He also carries out consultancy work related to the industrial production of food.
He is currently the main researcher in the field of dairy industry at IRTA where, in collaboration with different Spanish companies, he has promoted the construction and management of the pilot dairy plants of this institution (liquid foods in general), as well such as the development of new dairy products and applications.
Its main lines of work are related to the development of new processing technologies (high pressures, radio frequency heating, membrane separation, etc.) applied to the dairy sector. It also excels in the development of new products and concepts (with patents in foods such as vegetable smoothies and fresh frozen beaten cheese) and, in general, in liquid foods. In recent years, he has worked on the development and application of new technologies related to improving energy sustainability, water consumption and the revaluation of co-products.
Luis Guerrero
Her research focuses on measuring consumer eating behavior from a multidisciplinary perspective, standardizing sensory analysis on different foods, as well as methodological sensory aspects, statistical analysis, and experimental design. He is also a professor of sensory analysis and statistics applied to different national master's degrees, a member of the "Asociación Española de Normalización" (AENOR), a founding member of the "Asociación Española de Profesionales del Análisis Sensorial" and responsible for the working group of sensometry of the “International Olive Council”.
Her research focuses on measuring consumer eating behavior from a multidisciplinary perspective, standardizing sensory analysis on different foods, as well as methodological sensory aspects, statistical analysis, and experimental design. He is also a professor of sensory analysis and statistics applied to different national master's degrees, a member of the "Asociación Española de Normalización" (AENOR), a founding member of the "Asociación Española de Profesionales del Análisis Sensorial" and responsible for the working group of sensometry of the “International Olive Council”.
Salvador Maura i Rayó
He is an Agricultural Technical Engineer specializing in agricultural holdings. He carried out part of his professional experience as a technician in the rural development of the DARP office in the Alt Urgell region, which led him to the creation of the Association of Artisan Cheesemakers of the Pyrenees (1991).
From 1995 to 2004 he organized the Pyrenees Artisan Cheese Fair and the Pyrenees Artisan Cheese Competition. In 2001 he undertook his personal project creating the Mas d’Eroles Cheese Factory in Adrall (Alt Urgell).
Since 1995 he has been collaborating in cheese training courses with the Escola Agrària Pirineu and the Farmers ’Union. He has also taken part in various Final Degree Projects with the Barcelona School of Agriculture (ESAB, UPC).
He is a member of the Board of the Association of Artisan Cheesemakers of the Pyrenees, the Association of Food Artisans of the Pyrenees, TRAU (Rural Tourism Alt Urgell) and is also a member of ACREFA (Catalan Association of Artisan Cheese Makers ).
Patrick Anglade
He is an Agricultural Technician graduated from the "Lycée agricole de Brie Comte Robert" (1979-1982).
Training in Dairy Technician graduated from the Ecole Nationale du Lait et des Viandes in La Roche sur Foron (1982-1984).
Degree in Food Science and Technology from the “Ecole d’Industrie Laitière de Saint-Lô-Thère” (1984-1986).
University Diploma of Production Director in the Dairy Industry from the "Institut d'Etudes Supérieure d'Industrie et d'Economie Laitière de Rennes" (2003-2004), high-level training to know the skills and tools needed to 'dairy companies and their business performance.
Since 2006 he has been carrying out advice and training in cheese-making based on the experience acquired over the years in the service of dairy producers and cheesemakers, in order to help establish and perfect knowledge on: cheese design and design, dairy and cheese-making technology, quality management and cheese management.
