Associate Professor
Graduated in Chemistry in 1993, she obtained her PhD from the Universitat Rovira i Virgili in 2001. After her stay as a PhD researcher at the Deutsche Forschungsanstalt für Lebensmittelchemie of the Technische Universität in Munich, she joined the iSens research group at the end of 2004, with the Juan de la Cierva postdoctoral programme.
Associate Professor since 2008, her teaching activity has always been assciated to the teaching that the group has mainly given at the Faculty of Oenology of Tarragona (URV) but she has also participated in master's degrees, postgraduate courses, workshops for primary and secondary school students or dissemination talks given and organised by other centres and universities.
Her research focuses on the application of analytical chemistry to wine and food to determine their chemical and organoleptic quality. He has experience in sample preparation techniques, chromatographic analysis as well as in what we call "Instrumental Sensometry". In recent years he has started to work with Process Analytical Technologies (PAT) applied to different wine-making processes, which has encouraged international collaboration with researchers from the Dipartimento di Scienza e Alta Tecnologia of the Università degli Studi dell'Insubria (Italy) and the Group INRAe - SupAgro of the Irstea de Montpellier (France).
ORCID ID: 0000-0001-9805-3482
