This website has been discontinued – last update by February 2021
Educational degree and name of study:
MSc. Aquatic Food Production - Quality and Safety (2018 - 2020)
BSc. Science and Foot Technology (2011 - 2017)
Previous experiences and role:
Master's Thesis Project at the National Food Institute (Technical University of Denmark, Lyngby, Denmark) (02-08/2020):
Preservation of minced pork products against oxidative rancidity using different seaweed extracts.
- Characterization of seaweed extracts
- Storage experiment of minced pork: lipid oxidation, protein oxidation and sensory evaluation
Internship at the National Food Institute (Technical University of Denmark, Lyngby, Denmark) (011/2019 - 01/2020):
Preservation of minced pork/herring products against oxidative rancidity using different seaweed extracts.
- Storage experiment: PV and GC-MS
Internship at the Seinäjoki University of Applied Sciences (Seinäjoki, Finland) (01-05/2017):
- Analysis of the rheological behaviour of mushroom flour mixed with oat flour.
- Analysis of the physicochemical properties of their different mixtures,.- Cooking pasta analyzed its sensory characteristics.
- Sensory evaluation
Knowledge skills:
TECHNICAL SKILLS:
Chemical analytical skills: Peroxide Value method, GC-MS, HPLC, antioxidant properties (DPPH scavenging activity, metal chelating ability), spectrophotometry.
Statistical analysis: ANOVA
Sensory Evaluation
Search for scientific literature
Knowledge in mechanisms of lipid and protein oxidations
Knowledge in antioxidant mechanisms/properties
Experimental storage
SOFT SKILLS:
Motivated and enthusiast
Responsible and punctual
Curious
Language skills:
Spanish: Native
Catalan: Native
English: Professional
Danish: Beginner
Desired position:
Job position in Research and Development:
- Food preservation/Design using sustainable ingredients (eg.: marine resources, plant-based products, etc.).
- Food Innovation
Preferred country of employment:
Denmark, Norway, Sweden, Iceland, United Kingdom, Ireland, Switzerland, Finland