Pere Gou
Dr. Pere Gou holds a degree in Agricultural Engineering from the Polytechnic University of Valencia (1988) and a PhD in Agricultural Engineering from the same university (1993). Since 2015 he has been the head of IRTA's Food Technology Program. Since joining IRTA in 1991, he has participated in more than 25 national and 10 European projects. He has been a member of the scientific committee of three international conferences. He has published more than 150 publications (more than 90 in indexed scientific journals) and has licensed 4 patents. He has been an associate professor at the University of Girona for 16 years (1998-2014) and has directed 8 doctoral theses. During this time, he has worked mainly in meat technology, but also in applications to other foods. The lines of research have focused on the study of the modifications that both the ingredients and the technologies of transformation or conservation (both traditional and new) cause in the characteristics of foods (from technological properties to sensory properties). , as well as the development of non-destructive methods for monitoring product characteristics and processes. His main lines of research today are modeling the effects of ingredients and technologies on food processing and preservation and developing methods for at-line, on-line and in-line quality analysis. of product and process supervision.
Anna Claret
Anna Claret Coma, is an agricultural technical engineer (2004), a master's degree in food biotechnology (2008) and a doctorate in food technology (2015) from the University of Girona. She has been working at irta since 2004 as a researcher for the food technology program. He is a specialist in sensory analysis, in the design and execution of both tests with trained / expert panels and consumer studies. It also acts as a facilitator of creativity aimed at innovation in the development of new products. His professional activity is basically focused on the development of research projects and contracts with companies at a national and international level. She is co-author of 22 scientific articles and professor of the international course on meat products since 2006.
Brigitte Martínez
Course coordinator
Brigitte Martinez is an Agricultural Technical Engineer (2001) from the University of Vic and the Polytechnic University of Catalonia, with a degree in Food Science and Technology from the University of Girona (2005) and an Official Master’s in Human Nutrition and Food Quality organized by the University of the Balearic Islands (2010). She specializes in the application and improvement of discontinuous thermal treatments on different food matrices, enhancing their shelf life and sensory quality. Additionally, she has worked on the application of new preservation technologies (microwaves, high pressure, and radio frequencies) to extend shelf life while improving organoleptic quality, thus obtaining new products and/or processes adapted to consumer demands. She has extensive experience in contractual research activities with companies in the food sector and in dissemination activities in the field of food technology. She is currently coordinating the International Course in Dry Cured Meat Products, “Curso internacional en tecnología de productos cárnicos” and being on the Local Organizing Committee of ICoMST 2025 (International Congress of Meat Science and Technology).
Filiberto Sánchez
Course director
Filiberto Sánchez has a degree in Food Science and Technology from the University of the Basque Country, an MSc in Food Quality Assurance from the University of Reading and a PhD from the University of Girona. He has worked 4 years in a private company in the field of the meat industry and since 2003 he has worked at IRTA, carrying out research, training and technological assistance to companies in the area of meat processing technology, especially cured ham and sausages. He has been responsible for numerous contracts with companies and participated in national and international research projects. Responsible for the International Course in Technology of Meat Products since 2007 and the International Course in Dry Cured Meat Products since 2013, as well as coordinator of courses to companies in Spain, Europe and Latin America.
Elsa Lloret
Elsa Lloret has a degree in Food Science and Technology (2001) from the Autonomous University of Barcelona (UAB) and a Master's (MSc) in “Polymers and Biopolymers” from the Universitat Politècnica de Catalunya (2013). She has worked for 6 years in a private company (Fermentation and Sensory Analysis Engineer in the Danone R&D Department) and since 2006 in the IRTA Food Technology Program. Its activities are part of contracts, training and technical advice to companies in the area of food packaging. Specializing in plastic materials for food and their applications in new packaging and preservation technologies to extend their shelf life, improve their sustainability, obtain new products or new processes adapted to market needs.
