Adjunct Professor
Graduated in Chemical Sciences in 1993 and PhD from the Rovira i Virgili University since 2001. After her stay as a Doctoral Researcher hired at the Deutsche Forschungsanstalt für Lebensmittelchemie of the Technische Universität de Munich, she joined the research group iSens, at the end of 2004, with the Juan de la Cierva Program.
Adjunct Professor since 2008, her teaching activity has always been linked to the teaching that the group has taught mostly at the Faculty of Enology of Tarragona (URV) but she has also participated in master's degrees, postgraduates, workshops for primary school students and secondary school or informative talks taught and organized by other centers and universities.
His research focuses on the application of Analytical Chemistry to wine and food in order to determine its chemical and organoleptic quality. He has expertise in sample preparation techniques, chromatographic analysis as well as in what we call "instrumental sensometry". In recent years, he has begun to work with Process Analytical Technologies (PAT) applied to different winemaking processes, which has favored international collaboration with researchers from the Department of Science and High Technology of the Università degli Studi dell'Insubria (Italy) and Group INRAe - SupAgro of Irstea de Montpellier (France).
ORCID ID: 0000-0001-9805-3482
