Núria Panella
Núria Panella Riera has a degree in Chemical Sciences (2001), a degree in Food Science and Technology (2003) and a PhD from the University of Girona in Meat Quality (2011). He has been working at IRTA since 2003 in the Product Quality program on meat quality issues from a technological, sensory, nutritional and social or ethical quality point of view. He has worked on projects where the relationship between meat quality and genetics, ante-mortem and post-mortem conditions, nutrition and animal sex is assessed. It has also conducted studies on the acceptability, attitudes and preferences of consumers and representatives of the different links in the meat sector, in relation to the quality of pork (including sexual smell), beef, rabbit, etc. He is also currently working on studies to identify bioactive compounds in different matrices and study their potential application as ingredients in the animal and human diet. He has carried out training sessions in meat quality for various companies, for master's degree students and for students of the Empordà Agricultural Training School.
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.
Albert Brun
Albert Brun i Pujol, is an Agricultural Technical Engineer (2010) and a Master in Food Biotechnology (2011) from the University of Girona. He has been a support technician in the IRTA Product Quality Program for 8 years. He works on carcass and meat quality issues and carcass classification. He has participated in the calibration of equipment for the classification of porcine carcasses, as well as in the use of computed tomography and image analysis for the body evaluation of live animals and carcasses.
