Massimo Castellari
Dr. Massimo Castellari, Doctor in “Food Biotechnology” from the “Universitá degli Studi di Bologna” (Italy) where he worked between 1995 and 2001 as a teacher and researcher in Food Science and Technology. Since 2001 he has been a researcher in the IRTA Food Functionality and Safety Program in Monells (Girona). Throughout its activity it has developed extensive experience in sampling and analysis techniques for the evaluation of the quality and safety of food and feed. Currently his field of research includes the valorization of agri-food by-products and alternative sources of protein (microalgae, insects, mushrooms). He has been Scientific Coordinator of the European projects ProFuture and MUSE-Tech, has collaborated in several national and European projects related to food quality and safety, and is the author or co-author of more than 90 articles published in indexed scientific journals.
Albert Ribas-Agustí
Albert Ribas-Agustí has a degree in Biology (2003), Food Science and Technology (2007) and a PhD in Food Technology (2013) from the University of Girona. He has worked as a researcher at KU Leuven (Belgium), INRA (France) and the University of Lleida, and is currently a researcher at the IRTA Functionality and Food Safety Program in Monells (Girona), where he works in research activities. contract with companies in the food sector and in national and international projects. He has significant scientific experience on the effect of thermal and non-thermal treatments on the structure, quality and functional value of food, as well as on the recovery of animal and plant products and by-products for the extraction of bioactive compounds.
Sara Bover
Degree in Pharmacy and PhD from the Department of Nutrition and Bromatology of the University of Barcelona (2000). Currently responsible for the IRTA Food Security Program in Monells, Girona. His research activity focuses on the study and modeling of the behavior of microorganisms in food and the assessment of microbiological risks, as well as the study of the effect of classical and emerging technologies (eg high pressures, bioconservation, active packaging) to food preservation and shelf life, through predictive microbiology and laboratory tests ("challenge test"). She is the co-author of 70 scientific publications, as well as technical articles and book chapters. He has participated in numerous conferences and competitive research projects, national and international, as well as in contractual research projects with companies in the sector. She regularly contributes as an organizer, speaker or teacher in transfer conferences, seminars, undergraduate and postgraduate university courses, as well as specialized technical training. She is a member of the editorial board of the International Journal of Food Microbiology and Secretary of the Executive Board of the International Committee of Food Microbiology and Hygiene (ICFMH).
Maria Dolors Guàrdia
Dr. Maria Dolors Guàrdia holds a degree in Agricultural Engineering (1996) and a PhD in Agricultural Engineering (2003) from the University of Lleida. Since 1996, she has been a researcher at IRTA, within the Food quality and technology programme, where she undertakes, among other responsibilities, systematic monitoring and assessment of food legislation.
Her professional activity is primarily carried out through public research projects and collaborative contracts with private companies, both nationally and internationally, in the field of food technology and food processing. Her work encompasses the application of conventional processing technologies as well as new and emerging technologies, including high-pressure processing, radiofrequency, and Pulse Spray Drying.
She has dedicated a substantial part of her career to the design and implementation of studies involving trained/expert sensory panels and consumer panels. She has been involved in the international course since its inaugural edition.
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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”.
Grau Matas
Grau Matas holds a degree in Food Technology and Food Management. Since 2010, he has been part of the Food Quality and Technology Program at IRTA (Institute for Agrifood Research and Technology). His activity has focused on research projects, contracts, training, and technical advice to companies on topics related to the improvement and development of food products from alternative protein sources, process technologies (specialised in extrusion and dry fractionation), and the development of meat products (fresh, cooked, and cured). Related to training, he has participated in courses and technical seminars for knowledge transfer to companies in the food industry. He has coordinated the International Course in Meat Products Technology, the Course in Meat Analogue Technology and the International Course in Dry Cured Meat Products.
