Montserrat Ferrando, Rovira i Virgili University, Spain
Montserrat Ferrando is Associate Professor in Food Technology at the Chemical Engineering Department, Universitat Rovira I Virgili, Catalonia, Spain. The research in her group focuses on the use of micro-structured systems to produce emulsion-based edible delivery systems to encapsulate target compounds (bioactive molecules, flavours, probiotics), and membrane processes to fractionate and concentrate streams from agri-food by-products. Her doctoral training was obtained at the Federal Research Centre for Nutrition in Karlsruhe (Germany) and she was a postdoctoral fellow at the Helmholz Institute for Biomedical Engineering at RWTH Aachen University in Germany (2002). Dr. Ferrando has authored more than 50 peer-reviewed journal articles, reviews and book chapters.
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