PhD in Science and Food Technology and Food and Agricultural Engineer. she has been researcher in the University of Santiago de Compostela (USC) and manager of the laboratory of sensorial analisys in AZTI-Tecnalia. She also collaborates as professor with the Basque Culinary Center and USC.
PhD in Pharmacy, Professor of the Area of Nutrition and Food Science. Coordinator and researcher of the pioneer and reference group of the University of Santiago de Compostela that implemented the sensorial analysis of food.
Professor of the area of Food Technology at the University of Santiago de Compostela.
Head of the Chair of Cereal and Bread. She was a pioneer of the implementation of the food sensorial analysis techniques in Galicia.
Resarcher in applied statistics in the University of Santiago de Compostela and expert in statistical analysis of sensorial data.
Informatic engineer. Backend analyst programmer . He holds a comprenhensive knowledge in various fields: e-comerce, banking, marketing and logistics.
Experience in business development and account management
MA in Gastronomic Science of the Basque Culinary Center.
BA in Food Science and Advanced Expert in Catering.
Senso-Adviser. Graduated in Gastronomy Sciences at Basque Culinary Center, specialise in Food Industry. Experience in Food and Beverage industry and I+D applied to gastronomy and sensory analysis
Electronic engineer with experience executing technological projects in different fields such as electronics, telecommunication and information systems. Currently focused on web development
MA in Business Administration and BA in Business Administration and Economic Sciences. Consultant in ESTRATEGA consulting.
Industrial Design and Product Development Engineer. She is specialized in Graphic Design and Advertising.
MA in Information Technologies. BA in Political Sciences. He is an independent researcher, commissioner and consultant in diverse enterprises.