Licentiate in Biochemistry, Master in Biotechnology and Doctor in Biochemistry from the Autonomous University of Barcelona (2001). He is currently a researcher for the Food Technology Program of l'IRTA a Monells, Girona. The seva research activity focuses mainly on the technological quality of meat (fresh pork) and meat products crus-curats and cuits (reduction of greix and salt content), així also on thawing and cooking per high freqüències ( microones and radiofreqüències) and the process for altes pressions d'aliments. He has participated in European and national projects and contractual research with companies in the sector. He is co-author of 29 scientific publications plus technical articles in popularization journals and book chapters. He has participated in many contributions to national and international congresses, and as a professor in various courses and national and international technical conferences for the transfer of connection to the food industry.
