Xavier Felipe
Xavier Felip Cuyàs holds a degree in Veterinary Medicine in 1991 from the Autonomous University of Barcelona and a PhD in Veterinary Medicine from the same university, in 2000.
Since 1992 he has been working in R & D & I in the dairy sector, both in the preparation of cooperative research projects with companies, in European research projects, and in confidential product development contracts for companies. He also carries out consultancy work related to the industrial production of food.
He is currently the main researcher in the field of dairy industry at IRTA where, in collaboration with different Spanish companies, he has promoted the construction and management of the pilot dairy plants of this institution (liquid foods in general), as well such as the development of new dairy products and applications.
Its main lines of work are related to the development of new processing technologies (high pressures, radio frequency heating, membrane separation, etc.) applied to the dairy sector. It also excels in the development of new products and concepts (with patents in foods such as vegetable smoothies and fresh frozen beaten cheese) and, in general, in liquid foods. In recent years, he has worked on the development and application of new technologies related to improving energy sustainability, water consumption and the revaluation of co-products.
Marta Garrón
She is an agricultural engineer, specializing in agri-food industries from the UPC (2000), with a degree in Food Science and Technology from the UAB (2002) and a Master’s in Food History and Culture from the UB (2011). He specializes in the dairy and cheese sector.
For 12 years he has developed his professional experience in the private food and dairy company. He has worked in the beer industry (DAMM) in the development and implementation of industrial and dairy projects in different Catalan and French dairies. He has taught cheese in Agricultural Schools (EA Pirineus and EA Empordà), in the “artisanal cheese” course organized by the Lluçanès Consortium and the Catalan Employment Service (SOC) and in the IRTA Cheese Making Course . Forma part d’un grup d’anàlisi sensorial del formatge i ha participat en diferents tasts de formatges de concursos d’àmbit català, espanyol i mundial.
Since 2013 he has been a research technician specializing in dairy and cheese at IRTA, developing research projects and contracts with private companies. She also develops different dairy training and is the coordinator of the IRTA Cheese Making Course.
Carmen Carretero
Carmen Carretero Romay holds a degree in Chemistry from the University of Zaragoza in 1982 and a PhD in Veterinary Medicine from the Autonomous University of Barcelona in 1991.
He has been teaching and researching at the university since 1986. Between 1986 and 1993 he focused his research on milk, particularly on the biochemical changes developed during cheese ripening. He later moved to the University of Girona where he began a line of research focused on the revaluation of by-products of the meat industry, where he has worked until today.
Since 2003 she has been Professor of Food Technology at the University of Girona.
He has taught in the studies of Veterinary Medicine, Agricultural Engineering, Food Science and Technology, Innovation and Food Safety, and in different master's studies in the field of food, in subjects related to Food Chemistry and Biochemistry and Science and Technology of milk and dairy products.
