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.