Jordi Bernardo holds a degree in Chemistry from the Autonomous University of Barcelona (UAB) and furthered his studies by attending food microbiology courses at the Pasteur Institute in Lille. He has developed his entire professional career at the meat company Casademont, accumulating over 45 years of experience in the field of meat technology, especially dry cured meat products. He has held various positions of responsibility, from technical management to production management, and also held a stint as head of sales and marketing. He currently continues to collaborate with Casademont, now part of the Costa Food Group.
