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.
Marta Garrón
She is an agricultural engineer, specializing in agri-food industries from the UPC (2000), with a degree in Food Science and Technology from the UAB (2002) and a Master’s in Food History and Culture from the UB (2011). He specializes in the dairy and cheese sector.
For 12 years he has developed his professional experience in the private food and dairy company. He has worked in the beer industry (DAMM) in the development and implementation of industrial and dairy projects in different Catalan and French dairies. He has taught cheese in Agricultural Schools (EA Pirineus and EA Empordà), in the “artisanal cheese” course organized by the Lluçanès Consortium and the Catalan Employment Service (SOC) and in the IRTA Cheese Making Course . Forma part d’un grup d’anàlisi sensorial del formatge i ha participat en diferents tasts de formatges de concursos d’àmbit català, espanyol i mundial.
Since 2013 he has been a research technician specializing in dairy and cheese at IRTA, developing research projects and contracts with private companies. She also develops different dairy training and is the coordinator of the IRTA Cheese Making Course.
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).
