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R&D Scientist Fragrances
Scientist in R&D Fragrances Design and Consumer testing Part of the divestiture team for Wella. Leading the training for consumer test program (new fragrances for EdT, EdP, hair and skin care). Analysis of and understanding of consumer testing results. Fragrance design adaptation for candles development. Associate Scientist in R&D Fragrances Design and Consumer testing Fragrances, EdT, EdP, skin and hair care products formulations. Leading the Consumer testing program setting and execution for fragrances in development until the launch, (working methodologies efficiency improvement). Support for all Fragrance Design team on odour evaluations. |
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R&D Research
Stability Lab Technician in R&D Home Care Department Act as stability tests single point of contact for P&G different divisions Researchers. Set up and execute multiple stability tests. Usage of instruments and capabilities. Researcher Associate in R&D Packaging Development department Improvement of packaging glue lidding mode and retention studies. Glue retention test method validation SOP. R&D Air Care Department Development of a new test method for malodour removal in Air Care products. Development of a sensory method to measure the sense reach for 2x claim. |
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Associate intern
Institut de Qui?mica Computacional i Cata?lisi (IQCC)-Universitat de Girona-(2014-2017) Mar-Jun 2017. Research internship Sweet taste receptor and new sweeteners: modelling and dynamics computational study. Jul-Sep 2015. Research internship (6ECTS) Secrets of umami taste perception: molecular mechanism receptor-substrate interaction. Jun 2014. Basic research internship Theoretical study of ion complexes with catalytic ability. |
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Asistente en Clinica
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Food Technology and New Food Development |
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Grado en Química Concerning my background; I graduated from Girona University (UdG) with a four-year Bachelor’s degree in Chemistry, during which I developed and consolidated my passion for flavours and fragrances alongside their relation with taste and odours perceptions. During my studies, I had the opportunity to strengthen my bachelor thesis with an international internship in Sweden; where I gained experience in flavours mechanism and strengthened my knowledge on taste receptors (Class C). The internship experience was highly respected at my Girona University and consequently it led to me being intrusted with a project where I optimized the research methods for the University. Following graduation, I was accepted on to a graduate program where I collaborated with UdG and a food company to research novel sweeteners. |
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