Brigitte Martínez
Course coordinator
Brigitte Martinez is an Agricultural Technical Engineer (2001) from the University of Vic and the Polytechnic University of Catalonia, with a degree in Food Science and Technology from the University of Girona (2005) and an Official Master’s in Human Nutrition and Food Quality organized by the University of the Balearic Islands (2010). She specializes in the application and improvement of discontinuous thermal treatments on different food matrices, enhancing their shelf life and sensory quality. Additionally, she has worked on the application of new preservation technologies (microwaves, high pressure, and radio frequencies) to extend shelf life while improving organoleptic quality, thus obtaining new products and/or processes adapted to consumer demands. She has extensive experience in contractual research activities with companies in the food sector and in dissemination activities in the field of food technology. She is currently coordinating the International Course in Dry Cured Meat Products, “Curso internacional en tecnología de productos cárnicos” and being on the Local Organizing Committee of ICoMST 2025 (International Congress of Meat Science and Technology).
