Manager of the Sensory Analysis and Efficacy area, RNB
Bachelor of Pharmacy (U.V) and Food Science and Technology (U.P.V.). PhD degree (UPV) awarded with the highest qualification, obtained in 2004 at the Institute of Agrochemistry and Food Technology (IATA-CSIC), based on the relationship between instrumental quality parameters and consumer perception. Post-doctoral stay at the University of Nottingham (UK) for two years, collaborating with the Unilever R&D company (Netherlands) and participating in the “Development of new techniques for the measurement of aromas, analysis of volatiles exhaled with breathing during real-time consumption (APCI-MS; PTR-MS)”. Afterwards, back at the Laboratory of Physical and Sensory Properties (IATA-CSIC) (2007-2010), I contributed in projects related to the study of the influence of composition, manufacturing and storage conditions on quality (rheology, color, texture, microstructure, diffusion, etc.) and sensory acceptability of foods and emulsions. Since 2011 I have developed my professional experience at RNB Laboratorio Cosmético, currently as Manager of the Sensory Analysis and Efficacy area (Quality Department), leading the development and implementation of protocols to evaluate the efficacy, safety and acceptability of cosmetic products. In summary, my scientific work can basically be summed up as follows: participation in 12 Research Projects; 33 articles published in SCI journals, 4 book chapters; 32 communications at International Congresses (12 oral communications); 14 publications in books compiled by congresses. Responsible for supervising Degree Projects and Master Thesis and co-supervision of a Doctoral Thesis. Guest professor at the Master of Dermocosmetica at the U.V and the Univ. Miguel Hernández. Member of the Spanish Association of Sensory Analysis Professionals.