Elena Fulladosa Tomàs, graduated in Biology (1999) and PhD in Biotechnology from the University of Girona (2004). Researcher in the Food Technology Program of the Institute of Agricultural Research and Technology (IRTA) since 2007. The last years she has been working on the implementation of new technologies in the food industry for the optimization of the processes of development and characterization nutritional dels aliments. He has worked in various technologies such as computed tomography, basic equipment in RX, NIR spectrometry and microons and high hydrostatic pressures in meat products, pernil curat and other food.
During his research career he has participated in various European projects (Q-meat, Truefood, Q-porkchains, FoodSME-hop, Procured, Faim-cost) and competitive national ones (leading the Soltexham and Classham projects) as well as in contracts with companies in the sector agri-food. Highlight its participation in the development of an industrial computed tomography equipment that is currently being tested in the cured ham industry. He has published 43 scientific articles, 13 book chapters, has participated in more than 50 contributions in international conferences and has directed 2 doctoral theses. He has a patent related to the optimization of the cured ham production process using non-destructive technologies. Currently she is also an associate professor at the University of Girona where she teaches the subject "Culinary Technology and New Technologies" in the Degree in Food Safety and Innovation.
