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.
