CLARA ABARCA

Food and Nutrition PhD Candidate at Faculty of Pharmacy and Food Sciences, University of Barcelona; Barcelona, Spain

Clara Abarca is a graduate of the first promotion of Gastronomic Sciences from the University of Valencia. She was awarded with the extraordinary prize of degree. She has been able to develop her multidisciplinary training in areas such restaurant industry, research centers such Fundación Alicia or the Institute of Agrochemistry and Food Technology and the food industry developing ready-to-eat food projects.

In addition, she has been collaborating with the UB-Chartier World Lab chair in the study of how vine biodiversity affects wine aroma and with the group of Wines, aromas and quality factors in the reuse of cava lees and studies around Pa de pages and sourdough.

Currently, she is part of the Polyphenol Research Group, working on the study of the influence of resin on the sensory characteristics and conservation of wine, following ancient practices.