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.
Albert Ribas-Agustí
Albert Ribas-Agustí has a degree in Biology (2003), Food Science and Technology (2007) and a PhD in Food Technology (2013) from the University of Girona. He has worked as a researcher at KU Leuven (Belgium), INRA (France) and the University of Lleida, and is currently a researcher at the IRTA Functionality and Food Safety Program in Monells (Girona), where he works in research activities. contract with companies in the food sector and in national and international projects. He has significant scientific experience on the effect of thermal and non-thermal treatments on the structure, quality and functional value of food, as well as on the recovery of animal and plant products and by-products for the extraction of bioactive compounds.
Xavier Serra
Dr. Xavier Serra holds a degree in Biochemistry, a Master's degree in Biotechnology, and a PhD in Biochemistry from the Universitat Autònoma de Barcelona (2001). He is a researcher in the Food Quality and Technology Programme within the Food Industries Area of IRTA, based in Monells (Girona). His research focuses primarily on the technological quality of fresh meat and dry-cured and cooked meat products, particularly on reducing fat and salt content and improving technological quality. His research also encompasses high-frequency thawing and cooking technologies (microwave and radiofrequency heating), as well as high-pressure food processing.
He has participated in more than 20 European and national research projects, as well as contract R&D projects with companies in the food sector. He is the co-author of 32 scientific publications, several technical articles in trade and professional journals, and five book chapters. He has presented more than 40 contributions at national and international conferences and has served as a lecturer in various national and international courses and technical workshops aimed at transferring knowledge to the food industry. In addition, he has been involved in two patents and has co-supervised three doctoral theses.
Josep Comaposada
Josep Comaposada holds a degree in Agricultural Engineering from the University of Lleida (1994) and a PhD in Thermal Engineering from the Polytechnic University of Catalonia (UPC). Since 1999, he has been a researcher at the Food Quality and Technology Unit of the Institute of Agrifood Research and Technology (IRTA). His research focuses on food engineering, with particular emphasis on the development of innovative technologies and control tools integrating simulation and NIR spectroscopy, among other techniques. Since joining IRTA, he has participated in numerous national and European research projects, as well as collaborative projects with industry partners. The outcomes of his research include the licensing of five patents, the development of the IRTAsim web-based simulator, and numerous scientific publications, some of which are specifically focused on the drying and drying systems of meat products. He has delivered multiple training courses and workshops related to the drying and drying equipment used in meat products. He has combined his research activities with teaching as an Associate Professor at the University of Girona (2004–2014; 2016–2026)..
Ricard Bou
Ricard Bou, Agricultural Technical Engineer for the
Polytechnic University of Catalonia and Degree in Science and Technology from the
Food from the University of Barcelona (UB). He obtained his doctorate by
the UB in 2005. He continued in the same institution as a researcher and
teacher until 2012 to join the Instituto de Ciencia y
Food Technology and Nutrition of the Superior Research Council
Scientific (ICTAN-CSIC) and, later, in 2015 a
the IRTA of Monells within the Food Technology program. Her
research activity is focused on the valorization of by - products of the
food chain and in obtaining compounds with nutritional functionality or
technological. Also, it works on the development of new products and
ingredients, and in the use of different technologies and processing strategies that
allow the improvement of the useful life, the nutritional value and the
sensory characteristics of food. He has participated in different
national and international contracts and projects, and has over sixty
scientific articles published in journals listed in the Science
Citation Index (SCI).
Elena Fulladosa
Dr. Elena Fulladosa holds a degree in Biology (1999) and a PhD in Biotechnology (2004) from the University of Girona. Since 2007, she has been a researcher at the Food Technology Program of the Institute of Agrifood Research and Technology (IRTA). Her research focuses on the development and application of innovative technologies for the optimization of food processing, quality control, and characterization of agrifood products, with a particular emphasis on meat products and dry-cured ham.
Over the past years, she has led and participated in research projects aimed at implementing non-destructive technologies and advanced monitoring systems in the food industry. Her work has involved the application of technologies such as computed tomography (CT), X-ray-based systems, NIR spectroscopy, microwave technologies, and high hydrostatic pressure processing. She has participated in numerous European and national competitive research projects, is the author of more than 50 international scientific publications, has presented over 80 contributions at international conferences, and has supervised five PhD theses.
Her expertise in the field of dry-cured ham has been recognized through several invited lectures at the World Congress of Ham, a patent related to the optimization of dry-cured ham processing using non-destructive technologies, her involvement in the development of an industrial CT system, and her close collaboration with the meat industry.
She is currently an Associate Professor at the University of Girona, where she teaches the course Culinary Technology and New Technologies in the Bachelor's Degree in Food Innovation and Safety. She also serves on the Board of Directors of the Catalan Association of Food Sciences.
Grau Matas
Grau Matas holds a degree in Food Technology and Food Management. Since 2010, he has been part of the Food Quality and Technology Program at IRTA (Institute for Agrifood Research and Technology). His activity has focused on research projects, contracts, training, and technical advice to companies on topics related to the improvement and development of food products from alternative protein sources, process technologies (specialised in extrusion and dry fractionation), and the development of meat products (fresh, cooked, and cured). Related to training, he has participated in courses and technical seminars for knowledge transfer to companies in the food industry. He has coordinated the International Course in Meat Products Technology, the Course in Meat Analogue Technology and the International Course in Dry Cured Meat Products.
