Purchasing decisions are complex because, even though some consumers prefer meat with no fat in sight, they prefer the meat with the highest marbling degree when they taste it.
Industrial engineer, with specialisation in chemistry, 1981.
Agricultural engineer. Polytechnic University of Girona, 1985.
Pedagogical aptitude course. Institute of Education Sciences. Polytechnic University of Girona, 1981.
She has worked in many national and European projects. She has collaborated and participated in cooperation missions in Costa Rica, Chile, Brazil and Uruguay. She has also done the same in a cattle classification project in Colombia together with the FEDEGAN and the National Council of the Beef Chain in 2012.
She has an H index of 23, with more than 60 publications in international indexed journals. The dissemination of her works is very high, as well as her participation in Congresses (both national and international), Technical Workshops, etc.
Other research achievements
She attends, as a National Expert, in matters related to the classification of pig carcasses in the European Union, and also as a consultant for the Ministry of Agriculture, Food and Environment (MAGRAMA) since June 2002.
She collaborates in matters related to the certification of equipments for the classification of beef carcasses.
She is the person in charge of the training of the public administration inspectors that carry out the checking of the weighing, presentation and classifying of pig carcasses at the abattoirs.
She is member of several Management Committees, one of which is in Catalonia and is part of the SIPCAP (pig carcasses weighing, identification and classifying system).
She is jointly responsible for the module in the Animal Production and Health MSc course focused on quality and product optimisation matters.
Updated CV 18-Jun-2014
This tool allows us to model the growth of animal body tissues in vivo and to study the effect of different factors (genetics, gender, nutrition) on this growth.