Position: Coordinators of the project

Dr. Gasa obtained her PhD in Biology from the University of Barcelona in 1997. She conducted postdoctoral training at UT Southwestern Medical Center in Dallas (1997-2000) and at the University of California in San Francisco (2001-2003). She joined the Diabetes and Obesity Research Laboratory at IDIBAPS in 2004 as an awardee of the Ramon y Cajal Program of the Spanish Ministry of Science and Technology. Presently, she is holding the position of Research Associate. Dr. Gasa’s investigations focus on understanding the molecular mechanisms involved in the establishment of pancreatic beta cell mass during organism development and the design of reprogramming strategies to generate beta-like cells from fibroblasts for transplantation purposes in diabetic patients.

• Bachelor degree in Food Science and Technology and in Human Nutrition and Dietetics at the University of Barcelona (UB).
• She began her research career in 2003 when she was awarded with a pre-doctoral scholarship by the University Rovira Virgili to work as a pre-doctoral researcher.
• In 2004 she started her work at the University of Vic-Central University of Catalonia combining her academic and research career.
• Her research interests include: study of foods and the modification of their nutritional profile through innovative ingredients and processes and their relationship with the technological, functional, sensory and nutritional properties, analysing also its influence on the perception of the consumer

• Pharmacist and a Registered Dietitian from the University of Navarra (UNAV) and completed the IOC Diploma in Sports Nutrition.
• As recipient of a Fulbright scholarship, she was graduated from Master’s degree in sports nutrition at the University of Colorado, in collaboration with the United States Olympic Committee.
• Highly interested in sports nutrition and performance where she teaches at the University of Vic (UVIC-UCC).
• Her PhD, directed by Dr. Nanna Meyer (UCCS) in collaboration with the group of Dr. Thomas Nemecek (Agroscope, Switzerland) analyses how to introduce environmental sustainability in sports’ nutrition educational tools

• Degree in Human Nutrition and Dietetics from University of Barcelona (UB).
• Degree in Agricultural Technical Engineering specialized in Food Industry by the Universitat Politècnica de Barcelona (UPC).
• MSc in Nutrition and Food by the University of Barcelona (UB).
• Project manager in Health and Eating Habits area of Alícia Foundation.
• Worked as a nutritionist in the prevention of childhood obesity within the programs of the Department of Health of the Government of Wales – United Kingdom.

• Degree in Biology by Autonomous University of Barcelona (UAB).
• MSc in Nutrition and Metabolism by Rovira i Virgili’s University (URV) and University of Barcelona (UB).
• Project manager in Technological Development and Innovation, and Health and Eating Habits areas of Alícia Foundation.

Marta G. Rivera-Ferre, Ramón y Cajal Research Fellow at the University of Vic-Central University of Catalonia. She coordinates the research line “Sustainable communities, social innovations and territories” within the group “Societies, policies and inclusive communities” and is the director of the Chair Agroecology and Food Systems. With a multidisciplinary profile in the analysis of the society and environment interactions within agri-food systems, she has a particular interest in alternative agri-food systems and more recently, in the analysis of feminists and commons theories as to be adopted in agri-food research. Member of the editorial board of the International Journal of Sociology of Agriculture and Food and the Journal of Sustainable Development, she has participated as lead author in the UN-lead assessments the International Assessment of Agricultural Knowledge Science and Technology for Development (IAASTD, 2005-2008) and the of the Intergovernmental Panel of Climate Change (IPCC, 2010-2014; 2017-2019).

• Degree in Gastronomy and Culinary Arts by Basque Culinary Centre, with the specialization on the vanguard.
• Graduated as a superior technician on Nutrition in Education University. 
• MSc in Pastry developing the final project in El Celler de Can Roca.
• Knowledge in Biotechnology by the University of Leon – Spain.
• Project manager in Technological Development and Innovations area.

Responsible for the area of Food Heritage and Sustainability. Graduated in cuisine, he has worked in several restaurants and confectioneries. He has been a part of El Bulli and he has actively participated in all actions related to it (restaurant, ElBulli workshop, catering, consultancy and writing books). As a founding member of Alícia, he has coordinated studies and publications about cooking techniques, food history and strategies to promote the Catalan food heritage. 

• Degree in Biochemistry by University of Balearic Islands (UIB).
• MSc in Bioinformatics by Universitat Autònoma de Barcelona (UAB).
• PhD in Structural Biology in the Life Science Department at the BSC.

Daniel Guberman studied Physics at the University of Buenos Aires (Argentina). He is approaching the end of his PhD, which he carried at the High Energy Physics (IFAE) Gamma-Ray Astronomy group since 2014. As part of the MAGIC collaboration, he focused his studies on the observations of a supernova remnant, aiming to yield some light in the process of trying to understand the origin of cosmic rays. He has been involved in the construction and testing of a new type of photodetector for gamma-ray astronomy, developing a strong experimental profile.