Ingrid Aguiló-Aguayo
Ingrid Aguiló-Aguayo. Researcher Ramón y Cajal from the Institute for Agri-Food Research and Technology (IRTA) of the IRTA Post-Harvest Program, based at the Fruitcentre in Lleida. Her main line of research is based on Innovation in transformation processes for the development of high quality plant products. It focuses its activity on the improvement of technological processes, strategies for the recovery of surpluses from primary production and the use of by-products, the development of innovative plant products with high added value and the exploration of alternative protein sources. He has participated and / or directed several competitive projects at European and national level, as well as various private contracts with companies in the sector. He has a large number of publications in scientific and popular journals and has participated in various transfer activities in the field of processed fruits and vegetables.
Josep Comaposada
Josep Comaposada holds a degree in Agricultural Engineering from the University of Lleida (1994) and a PhD in Thermal Engineering from the Polytechnic University of Catalonia (UPC). Since 1999, he has been a researcher at the Food Quality and Technology Unit of the Institute of Agrifood Research and Technology (IRTA). His research focuses on food engineering, with particular emphasis on the development of innovative technologies and control tools integrating simulation and NIR spectroscopy, among other techniques. Since joining IRTA, he has participated in numerous national and European research projects, as well as collaborative projects with industry partners. The outcomes of his research include the licensing of five patents, the development of the IRTAsim web-based simulator, and numerous scientific publications, some of which are specifically focused on the drying and drying systems of meat products. He has delivered multiple training courses and workshops related to the drying and drying equipment used in meat products. He has combined his research activities with teaching as an Associate Professor at the University of Girona (2004–2014; 2016–2026)..
Alicia Estévez
Degree in Biology from the Complutense University of Madrid. PhD in Fisheries from the University of Kagoshima (Japan), with two post-doctoral stays at the University of Stirling (NERC Unit of Fish Nutrition) and Kyoto. At IRTA since 2000, focused mainly on larval culture of new species of fish, study of nutritional requirements, especially fatty acids, larvae and juveniles, and in recent years on the search for new ingredients for feed (flour of insects, by-products of the industry, etc). Member of the European Expert Group on Organic Production (EGTOP) since 2013.
