Pere Gou
Dr. Pere Gou is a senior researcher in the Food Quality and Technology Program of the Institute of Agro-Food Research and Technology (IRTA). Doctor in Agricultural Engineering from the Polytechnic University of Valencia in 1993. He has been leading the Food Quality and Technology Program from 2015 to 2023. Since joining IRTA in 1991, he has participated in 28 national projects, leading 7 of them. He has been a member of the scientific committee of three international congresses. He has participated in 14 European projects, being the leader of a work package in 4 of them. He has published more than 160 publications (more than 120 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 supervised 10 doctoral theses. During this period, he has worked mainly with meat products, although also in applications to other foods. The lines of research have focused on the study of the modifications that both ingredients and transformation or preservation technologies (both traditional and new) cause in the characteristics of foods (from technological properties to sensory properties), as well as on the development of non-destructive methods for monitoring the characteristics of foods and food processes. His main lines of research at present are the modelling of the effects of ingredients and technologies in the processing and preservation of foods and the development of at-line, on-line and in-line analysis methods of product quality and process supervision.
Anna Claret
Dr. Anna Claret holds a PhD in Food Technology, a Master's degree in Food Biotechnology, and a Technical Engineering degree in Agri-food Industries. She joined IRTA in 2003 and currently works as a researcher in Sensory and Consumer Science within the Food Quality and Technology Programme.
Her research focuses on consumer behaviour and perception, sensory optimization of food products, and the development of innovative food products through the active involvement of consumers and other stakeholders across the food value chain throughout the different stages of the innovation process. She has extensive experience in the recruitment, training, and management of sensory panels, as well as in the development of methodologies for the sensory evaluation and characterization of food products.
In addition, she facilitates creativity and co-creation processes aimed at fostering innovation in new product development. Throughout her career, she has participated in numerous consultancy projects for private sector and in more than 40 national and European research and innovation projects.
Dr. Claret is the author of over 40 peer-reviewed scientific publications and several book chapters. She served as Vice President of the Spanish Association of Sensory Analysis Professionals (AEPAS) from 2019 to 2025.
Brigitte Martínez
Coordinator Course
Brigitte Martinez holds a degree in Agricultural Technical Engineering (2001) from the University of Vic and the Polytechnic University of Catalonia, a degree in Food Science and Technology from the University of Girona (2005), and an Official Master's Degree in Human Nutrition and Food Quality from the University of the Balearic Islands (2010).
She is currently an Innovation Technician in the Food quality and technology programme in the Food industries area, where she contributes to the definition, coordination and implementation of applied research and technology transfer projects and contracts for the agri-food sector.
She specializes in the application, optimization and validation of batch thermal processing technologies for different food matrices, aiming to improve food safety, shelf life and the sensory quality of food products. Throughout her professional career, she has also participated in projects related to emerging food preservation technologies, including microwave processing, high-pressure processing and radiofrequency treatments.
She has extensive experience collaborating with food companies in the development and implementation of innovative solutions, as well as in training, dissemination and knowledge transfer activities. She was a member of the Local Organising Committee of ICoMST 2025 (International Congress of Meat Science and Technology) and currently coordinates the International Course in Dry-Cured Meat Products, the Curso Internacional en Tecnología de Productos Cárnicos, and the conferences and technical events organized by the Food Industries area.
Filiberto Sánchez
Filiberto Sanchez holds BSc. in Food Science and Technology from the University of the Basque Country, MSc in Food Quality Assurance from the University of Reading and a PhD from the University of Girona. He worked for four years in the private sector, in companies related to the meat industry and has been working at IRTA since 2003, carrying out research, training, and technical support activities for companies in the field of meat processing technology, with particular expertise in dry-cured and fermented meat products. He has been responsible for numerous industry contracts and has participated in national and international research projects. Since 2007, he has been the director of the International Course on Meat Products Technology and, since 2013, of the International Course on Dry-Cured Meat Products. Responsible for customized training courses for companies from Spain, Europe, and Latin America.
Elsa Lloret
Elsa Lloret holds a Bachelor’s degree in food science and technology (2001) from the Universitat Autònoma de Barcelona (UAB) and a Master's Degree (MSc) in “Polymers and Biopolymers” (2013) from the Universitat Politècnica de Catalunya. She worked for six years in the private sector (Dairy Fermentation and Sensory Analysis Engineer in the R&D Department at Danone) and, since 2006, has been working as an Innovation Technician within the Food Quality and Technology Program at IRTA.
Her activities focus on contract research, training, and technical consultancy services for companies in the field of food packaging. She specializes in plastic materials for food applications and their use in innovative packaging and preservation technologies aimed at extending shelf life, improving sustainability, developing new products or new processes tailored to market needs.
