She has a degree in Veterinary Medicine in 1991 from the Autonomous University of Barcelona, specializing in Food Technology. Since 1991 he has worked in the Quality and R + D + i departments of the dairy sector, specifically in the ice cream industry, from the Farggi brand to the Menorquina brand, passing through Unilever. I am currently the Director of R + D + i at Farggi Menorquina where our department is in a moment of growth due to the company's innovation policy, from where it is providing more resources for innovation and development. This year 2020 we have contributed 45% of the ice cream innovations in the market by the hand of cobrandings with Bimbo, Haribo, Chupachups, Cacaolat among others. The world of ice cream is a market that evolves rapidly and where manufacturers of other foods seek to surprise the consumer with products that recall the target food. We move in a world where market trends mark product developments, low-calorie ice cream, Dairy free, or indulgence that, although difficult, can be combined with previous trends or return to the world of artisan recipes with Premium ingredients. Just as important and necessary is our commitment to the environment, adapting towards sustainability, researching new, more friendly materials, using recycled materials and reducing packaging, among others.
