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.
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.
Teresa Aymerich
Teresa Aymerich Calvet, has a degree in Science and a PhD in Biology from the Autonomous University of Barcelona. She has been a researcher at IRTA for more than 25 years. Evaluator by the ANEP. He has co-organized a national and international congress, as well as technical conferences. Participate as a teacher in the university master's degree in swine production and other courses. He has co-directed different doctoral theses and has participated in different thesis tribunals. He has led and participates in different national and European research projects, as well as contracts with companies. She is the co-inventor of a patent and two exploitation licenses. He has more than 65 scientific publications in SCI journals and several book chapters.
His research lines are related to the development of starter cultures, bioprotectors and / or probiotics, as well as the application of antimicrobials and new preservation technologies to extend and improve food safety and food shelf life. At an analytical level, his interests are focused on the application and development of rapid molecular techniques for the detection and traceability of microorganisms, be they pathogens, alterations or of technological interest.
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.
Albert Monferrer
Albert Monferrer graduated in Veterinary Medicine in 1984 from the University of Zaragoza and holds a Master's degree in Food Biotechnology from the UPC in 1989.
Since 1987 he has been working in the food sector, currently as Technical Manager at BDN Food Engineering SLU, a company of the Quimidroga Group, and as an associate professor for the CTA Degree and the Master's in Food Development and Innovation. at the UB. He has participated in both national and foreign R&D projects and has published 6 patents.
His work focuses on advising third parties and working on a pilot plant for the development of new products or the reformulation of existing products, to adapt them to new market demands.
By working in the company and by the subjects he teaches at the University he is familiar with the use of ingredients, additives or not, in the preparation of foods from different sectors.
Marta Terré
Marta Terré has a PhD in Animal Production from the Autonomous University of Barcelona since May 2007. Before receiving her doctorate, she worked for two years as a clinical veterinarian and animal health inspector at slaughterhouses. Since 2007 she has been working as a researcher in IRTA's Animal Production Department and in 2016 she was appointed head of research at the Monells Cattle Station (EVAM) at IRTA.
His research focuses on dairy cattle nutrition and metabolism, and his main area of interest is to improve health, production parameters and well-being through nutrition and management guidelines. Throughout his career he has participated in 17 public projects (11 national and 6 international) and in various contracts with industry.
Since 2015 he has been involved in the training of ruminant experimentation and research staff. Since 2016 he has been a member of IRTA's Ethics Committee in Animal Experimentation.
M. Carmen Briceño
She has a degree in Veterinary Medicine in 1991 from the Autonomous University of Barcelona, specializing in Food Technology.
Since 1991 he has worked in the Quality and R + D + i departments of the dairy sector, specifically in the ice cream industry, from the Farggi brand to the Menorquina brand, passing through Unilever.
I am currently the Director of R + D + i at Farggi Menorquina where our department is in a moment of growth due to the company's innovation policy, from where it is providing more resources for innovation and development.
This year 2020 we have contributed 45% of the ice cream innovations in the market by the hand of cobrandings with Bimbo, Haribo, Chupachups, Cacaolat among others. The world of ice cream is a market that evolves rapidly and where manufacturers of other foods seek to surprise the consumer with products that recall the target food.
We move in a world where market trends mark product developments, low-calorie ice cream, Dairy free, or indulgence that, although difficult, can be combined with previous trends or return to the world of artisan recipes with Premium ingredients.
Just as important and necessary is our commitment to the environment, adapting towards sustainability, researching new, more friendly materials, using recycled materials and reducing packaging, among others.
