This Program works on evaluation of meat quality from a technological, nutritional, sensory and social point of view with regard to genetics, food, pre and post mortem treatment of meat (pig, cattle, sheep, rabbit, poultry) and fish.

Consumer preferences. Knowledge of consumer opinion and acceptability in meat and fish related aspects.

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  • Relationship between pig carcass characteristics measured in live pigs or carcasses with Piglog, Fat-o-Meat'er and computed tomography
    2017 | Lucas, D.; Brun, A.; Gispert, M.; Carabús, A.; Soler, J.; Tibau, J.; Font i Furnols, M.

  • Consumers' segmentation based on the acceptability of meat from entire male pigs with different boar taint levels in four European countries: France, Italy, Spain and United Kingdom
    2016 | Panella, N.; Blanch, M.; Kallas, Z.; Chevillon, P.; Garavaldi, A.; Gil, M.; Gil, J.M.; Font i Furnols, M.; Oliver, M.A.

  • Predicting the carcass chemical composition and describing its growth in live pigs of different sexes using computed tomographys
    2016 | Zomeño, C.; Gispert, M.; Brun, A.; Carabús, A.; Font i Furnols, M.