Dr. Anna Jofré has been a Researcher at the Food Safety and Functionality Program at IRTA (Monells, Spain) since 2003. She obtained a bachelor’s degree in Biology and a PhD in Molecular Biology from the University of Girona in 1998 and 2003, respectively. Her work has focused mainly on improving food safety, extending the shelf life of products (primarily known and standard cured raw meats), and reducing salt through barrier technology. She has been an Associate Professor at the Department of Chemical and Agricultural Engineering and Agrifood Technology (EQATA) at the University of Girona for the subject Food Safety II (a graduate in Innovation and Food Safety) since 2017.