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\nEdifici A
\n17121 \u2013 Monells (Girona)<\/p>\n","ubicacio":false,"imatge_ubicacio":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2020\/02\/Monells2-1.jpg","persona_contacte_nom":"Javier Tobal","persona_contacte_email":"javier.tobal@irta.cat","programa":{"ID":12578,"id":12578,"title":"Monells_Reptes i oportunitats_2302_210119","filename":"Monells_Reptes-i-oportunitats_2302_210119-1.pdf","filesize":431620,"url":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/11\/Monells_Reptes-i-oportunitats_2302_210119-1.pdf","link":"https:\/\/transferencia.irta.cat\/en\/activitats\/challenges-and-opportunities-for-the-food-sector\/monells_reptes-i-oportunitats_2302_210119-2-2\/","alt":"","author":"2","description":"","caption":"","name":"monells_reptes-i-oportunitats_2302_210119-2-2","status":"inherit","uploaded_to":11288,"date":"2022-02-14 14:37:24","modified":"2022-02-14 14:37:24","menu_order":0,"mime_type":"application\/pdf","type":"application","subtype":"pdf","icon":"https:\/\/transferencia.irta.cat\/wp-includes\/images\/media\/document.png"},"programacio":"
9.00 am Welcome.<\/strong><\/p>\n 9.15 am Presentation of the ISAQ Platform.<\/strong> 9.45 am Challenges and opportunities identified through the ISAQ Platform.<\/strong> 10.15 am How can the ISAQ Platform accompany companies in addressing challenges and opportunities?<\/strong> 10.45 am Coffee break<\/strong><\/p>\n 11.15 am Presentation of success stories in the agri-food field.<\/strong> \u2022 Xerigot, from by-product to product. \u2022 Innovative products from the boat to the plate. \u2022 Innovation vs. food security: how to validate it? 12.15 pm Round table on opportunities of the ISAQ Platform for the food sector in Girona.<\/strong><\/p>\n 12.45 h Closing of the day.<\/strong><\/p>\n","ponents":[{"ponent":{"ID":8091,"post_author":"2","post_date":"2021-06-11 12:04:27","post_date_gmt":"2021-06-11 10:04:27","post_content":"\n Dr. Pere Gou holds a degree in Agricultural Engineering from the Polytechnic University of Valencia (1988) and a PhD in Agricultural Engineering from the same university (1993). Since 2015 he has been the head of IRTA's Food Technology Program. Since joining IRTA in 1991, he has participated in more than 25 national and 10 European projects. He has been a member of the scientific committee of three international conferences. He has published more than 150 publications (more than 90 in indexed scientific journals) and has licensed 4 patents. He has been an associate professor at the University of Girona for 16 years (1998-2014) and has directed 8 doctoral theses. During this time, he has worked mainly in meat technology, but also in applications to other foods. The lines of research have focused on the study of the modifications that both the ingredients and the technologies of transformation or conservation (both traditional and new) cause in the characteristics of foods (from technological properties to sensory properties). , as well as the development of non-destructive methods for monitoring product characteristics and processes. His main lines of research today are modeling the effects of ingredients and technologies on food processing and preservation and developing methods for at-line, on-line and in-line quality analysis. of product and process supervision.<\/p>\n","post_title":"Pere Gou","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"pere-gou","to_ping":"","pinged":"","post_modified":"2021-06-11 12:04:27","post_modified_gmt":"2021-06-11 10:04:27","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/pere-gou\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":7999,"post_author":"2","post_date":"2021-06-11 11:07:35","post_date_gmt":"2021-06-11 09:07:35","post_content":"\n Anna Claret Coma, is an agricultural technical engineer (2004), a master's degree in food biotechnology (2008) and a doctorate in food technology (2015) from the University of Girona. She has been working at irta since 2004 as a researcher for the food technology program. He is a specialist in sensory analysis, in the design and execution of both tests with trained \/ expert panels and consumer studies. It also acts as a facilitator of creativity aimed at innovation in the development of new products. His professional activity is basically focused on the development of research projects and contracts with companies at a national and international level. She is co-author of 22 scientific articles and professor of the international course on meat products since 2006.<\/p>\n","post_title":"Anna Claret","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"anna-claret","to_ping":"","pinged":"","post_modified":"2021-06-11 11:07:35","post_modified_gmt":"2021-06-11 09:07:35","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/anna-claret\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8087,"post_author":"2","post_date":"2021-06-11 12:01:57","post_date_gmt":"2021-06-11 10:01:57","post_content":"\n Course coordinator<\/p>\n\n\n\n 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\u2019s 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, \u201cCurso internacional en tecnolog\u00eda de productos c\u00e1rnicos\u201d and being on the Local Organizing Committee of ICoMST 2025 (International Congress of Meat Science and Technology).<\/p>\n","post_title":"Brigitte Mart\u00ednez","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"brigitte-martinez","to_ping":"","pinged":"","post_modified":"2025-02-05 10:53:36","post_modified_gmt":"2025-02-05 09:53:36","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/brigitte-martinez\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8082,"post_author":"2","post_date":"2021-06-11 11:57:04","post_date_gmt":"2021-06-11 09:57:04","post_content":"\n Director del m\u00f2dul 2<\/p>\n\n Filiberto S\u00e1nchez has a degree in Food Science and Technology from the University of the Basque Country, an MSc in Food Quality Assurance from the University of Reading and a PhD from the University of Girona. He has worked 4 years in a private company in the field of the meat industry and since 2003 he has worked at IRTA, carrying out research, training and technological assistance to companies in the area of \u200b\u200bmeat processing technology, especially cured ham and sausages. He has been responsible for numerous contracts with companies and participated in national and international research projects. Responsible for the International Course in Technology of Meat Products since 2007 and the International Course in Dry Cured Meat Products since 2013, as well as coordinator of courses to companies in Spain, Europe and Latin America.<\/p>\n","post_title":"Filiberto S\u00e1nchez","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"filiberto-sanchez","to_ping":"","pinged":"","post_modified":"2025-07-01 08:28:29","post_modified_gmt":"2025-07-01 06:28:29","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/filiberto-sanchez\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}},{"ponent":{"ID":8088,"post_author":"2","post_date":"2021-06-11 12:02:33","post_date_gmt":"2021-06-11 10:02:33","post_content":"\n Elsa Lloret has a degree in Food Science and Technology (2001) from the Autonomous University of Barcelona (UAB) and a Master's (MSc) in \u201cPolymers and Biopolymers\u201d from the Universitat Polit\u00e8cnica de Catalunya (2013). She has worked for 6 years in a private company (Fermentation and Sensory Analysis Engineer in the Danone R&D Department) and since 2006 in the IRTA Food Technology Program. Its activities are part of contracts, training and technical advice to companies in the area of \u200b\u200bfood packaging. Specializing in plastic materials for food and their applications in new packaging and preservation technologies to extend their shelf life, improve their sustainability, obtain new products or new processes adapted to market needs.<\/p>\n","post_title":"Elsa Lloret","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"elsa-lloret","to_ping":"","pinged":"","post_modified":"2021-06-11 12:02:33","post_modified_gmt":"2021-06-11 10:02:33","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/ponent\/elsa-lloret\/","menu_order":0,"post_type":"ponent","post_mime_type":"","comment_count":"0","filter":"raw"}}],"organitza":[{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/IRTA_logo_R.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/07\/dacc-2.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/02\/PATT-2021-desglossat.png","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/11\/Imagen1-3.jpg","nom":"","link":""},{"imatge":"https:\/\/transferencia.irta.cat\/wp-content\/uploads\/2021\/11\/Logo-EA-Empord\u00e0-1.jpg","nom":"","link":""}],"patrocina":false,"colabora":false,"serveis":false,"materials":[{"material":{"ID":13160,"post_author":"2","post_date":"2022-03-07 11:37:01","post_date_gmt":"2022-03-07 10:37:01","post_content":"","post_title":"Documentation day: Challenges and opportunities for the food sector","post_excerpt":"","post_status":"publish","comment_status":"closed","ping_status":"closed","post_password":"","post_name":"documentation-day-challenges-and-opportunities-for-the-food-sector","to_ping":"","pinged":"","post_modified":"2022-03-07 11:41:39","post_modified_gmt":"2022-03-07 10:41:39","post_content_filtered":"","post_parent":0,"guid":"https:\/\/transferencia.irta.cat\/?post_type=material&p=13160","menu_order":0,"post_type":"material","post_mime_type":"","comment_count":"0","filter":"raw"}}],"activitats_relacionades":false,"te_enquesta":true,"id_enquesta":"","enquesta_externa":"","subscribe_external_link":"","en_construccio":false,"wait_list":false},"yoast_head":"\n
\n
\nSr. Pere Gou, head of IRTA\u2019s Food Quality and Technology program.<\/p>\n
\n
\nMrs. Anna Claret, Food Quality and Technology at IRTA.<\/p>\n
\n
\nMrs. Brigitte Mart\u00ednez, Food Quality and Technology at IRTA.<\/p>\n
\n
\n
\n\u2022 Valorisation of wild boar meat.
\nSr. Filiberto S\u00e1nchez, Food Quality and Technology at IRTA.<\/p>\n
\n
\nMrs. Brigitte Mart\u00ednez, Food Quality and Technology at IRTA.<\/p>\n
\n
\nMrs. Elsa Lloret, Food Quality and Technology at IRTA.<\/p>\n
\n
\nMrs. Bel\u00e9n Mart\u00edn, IRTA Food Functionality and Safety.<\/p>\n
\n
\n