Validation of processes thermal ISAQ platform

Sobre l'activitat

The key to the success of many companies is in having the knowledge and
of the tools that allow adaptation the thermal treatments to theirs needs and changes in systems production and market demands.
The treatment design thermal, its optimization, the record of the proceedings, the food safety and paper of the administration, there are some of the aspects that will be dealt with this day.

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Ponents

Brigitte Martínez

Course coordinator

Brigitte Martínez holds a degree in Agricultural 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 a Master's in Human Nutrition and Food Quality from the University of Balearic Islands (2010). Specialist in the application and improvement of discontinuous heat treatments on different food matrices, to increase their useful life and sensory quality. In addition, it works on the application of new conservation technologies (microwaves, high pressure and radio frequencies) to obtain new products or processes adapted to consumer demands. He has extensive experience in contractual research activities with companies in the food sector and in dissemination activities, participating in the conferences and courses on thermal processes that have been carried out at IRTA since 2012.