HELENA MARTÍN

Helena Martín has a degree in Chemistry and a PhD in Organic Chemistry from the University of Barcelona. She completed her doctoral thesis at the Institute for Biomedical Research of Barcelona, on the development of new peptide structures as potential pharmaceuticals, and later a postdoctoral fellowship at the Polytechnic University of Catalonia.

Afterwards, she oriented her research towards food chemistry and innovation in gastronomy and food. She has participated in the Innovator Fellowship 2020 program organized by EIT Food and has developed projects in the field of food waste and subproducts valorization, collaborating with companies and institutions in the sector. She is the author of several scientific publications and has participated in several projects at national and international level.

She currently directs the Cooking and Gastronomy Research Group at CETT, and teaches in the Culinary and Gastronomic Sciences Degree. The research group works mainly on three lines of research; the first one on Sustainable Gastronomy, in which the objective is the use of subproducts and the upcycling of waste and non-usable parts of the industry and the restaurants. The second line deals with Innovation and Creativity, where projects are conducted to develop new applications and gastronomic products. Finally, Gastrosalut and sensory perceptions, focused on improving the quality of life of patients through gastronomy.