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Directorio de expertos

Maria Font

CARGO: Jefa del programa "Calidad del Producto" PROGRAMA: Calidad del Producto
TELÉFONO / EXTENSIÓN: 972 63 00 52 / 1476
CENTRO: IRTA Monells

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Información profesional:

2011 MSc. in Psychology. Open University of Catalonia.

2000 PhD obtained in the Polytechnics University of Catalonia, Department of Statistics and Operative Investigation. Mention of European Doctor. European PD. PhD Extraordinaire Prize 1999/2000. PhD title: “Use of entire males for meat production: sensory analysis and consumer studies”.

1997 MSc. in Food Science and Technology. Faculty of Veterinarians. UAB. Autonomous University of Barcelona

1994 MSc. Agricultural Engineer speciality in Food Industries. E.T.S. d’Enginyeria Agrària de Lleida. UdL. University of Lleida.

1991 MSc. Agriculture Technical Engineer in Food Industries. E.T.S. d’Enginyeria Agrària de Lleida. UPC. Polytechnics University of Catalonia.

 


 

Research activity:

(from 2005)

· Innovative approaches in pork production with entire males. COST Action IPEMA, CA15215

2016-20

· Pig Castration for Traditional and Conventional Products: a report on methods and their impacts on animal welfare, meat quality and sustainability of European pork production Systems (CASTRUM). SANCO/214/G3/026

2016

· Diversity of local pig breeds and production systems for high quality traditional products and sustainable pork chains (TREASURE) H2020-SFS-07a-2014 (Proposal number SEP-210177442)

2015-18

· Nuevas estrategias y metodologías nutricionales, reproductivas y de la eficiencia del sistema para la mejora de la sostenibilidad socioeconómica y ambiental de explotaciones de cerdos Ibéricos de elevada calidad. INIA-RTA2013-00063-C03-02

2014-17

· A decade of applications for regulated products – Analysis of the applicant’s profil·le. P/EFSA/APDESK/2013/01.

2014-15

· Influencia de la restricción y del aporte de fósforo en la dieta de cerdos hembras sobre el crecimiento tisular evaluado in vivo mediante tomografía computarizada, la resistencia ósea y las propiedades sensoriales de la carne.

2014-17

· Automatic grading system for determining lean-fat distribution in pig carcasses. PIGSCAN. FP7-KBBE.2012.2.3-02

2012-13

· Optimising and standardising non-destructive imaging and spectroscopic methods to improve the determination of body composition and meat quality in farm animals – FAIM COST ACTION FA1102

2011-14

· Projecte d’investigació per a la millora del sector caprí en el nord del Marroc. PCI.

2011-12

· Evaluación in vivo del crecimiento alométrico de los tejidos muscular y adiposo de los cerdos según la genética y el sexo mediante tomografía computerizada. INIA-RTA2010-00014-00-00. Investigador principal.

2010-13

· Lab-on-a-chip inmunológico para detección ràpida de hormonas de interés veterinario- Hormosens. Proyecto MICINN.

2009-12

· Desarrollo de una Organizacion Transfronteriza reproducible del tipo raza/territorio/producto “de la genética a la carne de calidad” para un desarrollo económico sostenible en el área pirenaica (modelo raza bovina Gasconne) EFA88/08

2009-12

· Study on the improved methods for animal-friendly production, in particular on alternatives to the castration of pigs and on alternatives to the dehorning of cattle-ALCASDE SANCO/2008/D5/018

2009

· Productes carnis pel segle XXI: Segurs, nutritius i saludables- CARNISEUNSA. CONSOLIDER

2007-12

· Modificación de la cantidad y distribució de la grasa depositada en pollos y cerdos a través de estrategias nutricionales. CICYT (AGL2007-65898-C02-02/GAN)

2007-09

· Alternativas a la Castració quirúrgica per millorar el benestar animal y favorecer la eficiencia y la calidad de la carne y la canal. INIA (RTA2007-00049)

2007-09

· Attitudes, practices and state of the art regarding piglet castration in Europe. Specific Suport Action EU (PIGCAS-FP6-2005-SSP-5-A-043969).

2006-07

· Cutting Edge Genomics for sustainable animal breeding (SABRE). Projecte integrat EU (FP6-2004-FOOD-3-A-016250)

2005-09

· Diferenciación y valorización de las carnes uruguayas en relación a su influencia en la salud humana. Financiat per: INIA España, AECI y INIA Uruguay.

2005-08

 


 

Contracts with enterprises:

I have work in different contracts with genetic enterprises, pharmaceutical industries, pig and beef producers, slaughter plants and meat manufacturers.

 


 

Featured publications:

PEER REVIEWED PUBLICACIONS (from 2005 to December 2015)

2015

  • Carabús, A., Sainz, R.D., Oltjen, J.W., Gispert, M., Font-i-Furnols, M. (2015). Predicting fat, lean and the weights of primal cuts for growing pigs of different genotypes and sexes using computed tomography. Journal of Animal Science, 93, 1388-1397.
  • Čandek-Potokar, M., Prevolnik, M., Škrlep, M., Font-i-Furnols, M., Novič, M. (2015). An attempt to predict conformation and fatness in bulls by means of artificial neural networks using weight, age and breed composition information. Italian Journal of Animal Science, 14, 45-52.
  • Li, H., Gariépy, C., Jin, Y., Font i Furnols, M., Fortin, J., Rocha, L.M., Faucitano, L. (2015). Effects of ractopamine administration and castration method on muscle fibre characteristics and sensory quality of the longissimus muscle in two Piétrain pig genotypes. Meat Science, 102, 27-34.
  • Font-i-Furnols, M., Carabús, A., Pomar, C., Gispert, M. (2015). Estimation of carcass and cuts composition from computed tomography images of growing live pigs of different genotypes. Animal, 9, 166-178.

2014

  • Font-i-Furnols, M., Brun, A., Martí, S., Realini, C.E., Pérez-Juan, M., Gonzalez, J., Devant, M. (2015). Estimation of composition and intramuscular fat or rib sections from Holstein bulls and steers using one or various computed tomography cross-sectional images. Livestock Science, 170, 210-218.
  • Carabús, A., Gispert, M., Brun, A., Rodriguez, P., Font-i-Furnols, M. (2014). In vivo pigs evaluation of carcass and cuts composition growth of three commercial crossbreeds using Computed Tomography. Livestock Science, 170, 181-192.
  • Font-i-Furnols, M., Guerrero, L. (2014). Consumer preference, behaviour and perception about meat and meat products: an overview. Meat Science, 98, 361-371.
  • Tous, N., Lizardo, R., Theil, P.K., Vilà, B., Gispert, M., Font-i-Furnols, M., Esteve-Garcia, E. (2014) Effect of vitamin A depletion on fat deposition in finishing pigs, intramuscular fat content and gene expression in the longissimus muscle. Livestock Science, 167, 392-399.
  • Tous, N., Lizardo, R., Vilà, B., Gispert, M., Font-i-Furnols, M., Esteve-Garcia, E. (2014). Effect of reducing dietary proteine and lysine growth performance, carcass characteristics, intramuscular fat, and fatty acid profile in finishing barrows. Journal of Animal Science, 92, 129-140.
  • Prevolnik, M., Andronikov, D., Žlender, B., Font-i-Furnols, M., Novič, M., Škorjanc, D., Čandek-Potokar, M. (2014). Classification of Dry-Cured Ham according to the Maturation Time Based on Near Infrared Spectra. Meat Science, 96, 14-20.

2013

  • Kallas, Z., Gil, J.M., Panella-Riera, N., Blanch, M., Font-i-Furnols, M., Chevillon, P., De roest, K., Tacken, G., Oliver, M.A. (2013). Effect of tasting information on consumer opinion about pig castration. Meat Science, 95, 242-249.
  • Montossi, F., Font-i-Furnols, M., del Campo, M., San Julián, R., Brito, G., Sañudo, C. (2013). Sustainable sheep production and consumer preferences trends: compatibilities, contradictions, and unresolved dilemmas. Meat Science, 95, 772-789.
  • Realini, C.E., Font i Furnols, M., Sañudo, C., Montossi, F., Oliver, M.A., Guerrero, L. (2013). Spanish, French and British consumers’ acceptability of Uruguayan beef, and consumers’ beef choice associated with country of origin, finishing diet and meat price. Meat Science, 95, 14-21.
  • Tous, N., Lizardo, R., Vilà, B., Gispert, M., Font-i-Furnols, M., Esteve-Garcia, E. (2013) Effect of high dose of CLA in finishing pigs on fat deposition and FA composition in intramuscular fat and other fat depots. Meat Science 93, 517-524.
  • Font-i-Furnols, M., Brun, A., Tous, N., Gispert, M. (2013). Use of linear regression and partial least square regression to predict intramuscular fat of pig loin computed tomography images. Chemometrics and Intelligent Laboratory Systems, 122, 58-64.
  • Marcos, B., Gou, P., Serra, X., Guàrdia, M.D., Zhen, Z.Y., Hortós, M., Mach, N., te Pas, M.F.W., Keuning, E., Kruijt, L., Font i Furnols, M., Arnau, J. (2013). Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams. Meat Science, 93, 233-239.

2012

  • San Julián, R., Campo, M.M., Nute, G., Montossi, F., Font i Furnols, M., Guerrero, L., Oliver, M.A., Sañudo, C. (2012). Sensory evaluation of beef meat produced under different production systems from Uruguay and Europe. Spanish Journal of Agricultural Research, 10, 712-716.
  • Font-i-Furnols, M. (2012). Consumer studies on sensory acceptability of boar taint. Meat Science,92, 319-329.
  • Gisbert, E., Darias, M.J., Font-i-Furnols, M. (2012). Advantages and limitations of X-ray and computed tomography systems for the study of the skeleton in meagre (Argyrosomus regius). Journal of Applied Icthyology, 28, 441-445.
  • Font-i-Furnols, M., Tous, N., Esteve-Garcia, E., Gispert, M. (2012). Do all the consumers accept the marbling in the same way? The relation beetween visual and sensory acceptability of pork. Meat Science, 91, 448-453.
  • Font-i-Furnols, M., Gispert, M., Soler, J., Diaz, M., Garcia-Regueiro, J.A., Diaz, I., Pearce, M.C. (2012) Effect of vaccination against gonadotrophin-releasing factor on growth performance, carcass, meat and fat quality of male Duroc pigs for dry cured ham production. Meat Science, 91, 148-154.
  • Blanch, M., Panella-Riera, N., Chevillon, P., Font i Furnols, M., Gil, M., Gil, J.M., Kallas, Z., Oliver, M.A. (2012). Impact on consumer’s sensitivity to androstenone on acceptability of meat grom entire male pigs in three European countries: France, Spain and United Kingdom. Meat Science, 90, 572-578.

2011

  • Fàbrega, E., Gispert, M., Tibau, J., Hortós, M., Oliver, M.A., Font i Furnols, M. (2011). Effect of housing system, slaughter weight and slaughter strategy on carcass and meat quality, sexual organ development and androstenone and skatole levels in Duroc finished entire male pigs. Meat Science, 89, 434-439..
  • Font i Furnols, M., Realini, C., Montossi, F., Sañudo, C., Campo, M.M., Oliver, M.A., Nute, G.R., Guerrero, L. (2011). Consumer’s purchasing intention for lamb meat affected by country of origin, feeding system and meat price: A conjoint study in Spain, France and United Kingdom. Food Quality and Preference, 22, 443-451.

2010

  • Resconi, V.C., Campo, M.M., Font i Furnols, M., Montossi, F., Sañudo, C. (2010). Sensory quality of beef from different finishing diets. Meat Science, 86, 865-869.
  • Picouet, P.A. Teran, F., Gispert, M., Font i Furnols, M. (2010) Lean content prediction in pig carcasses, loin and ham by computerized tomography (CT) using a density model. Meat Science 86, 616-622.
  • Lunde, K., Skuterud, E., Egelandsdal, B., Font i Furnols, M., Nute, G.R., Bejerholm, C., Nilsen, A., Stenstrøm, Y.H., Hersleth, M. (2010). The importance of the recruitment method for androstenone sensitivity with respect to accurate sensory evaluation of androstenone tainted meat. Food Quality and Preference 21(6), 648-654.
  • Gispert, M., Oliver, M.A., Velarde, A., Suarez, P., Perez, J., Font i Furnols, M. (2010). Carcass and meat quality characteristics of immunocastrated male, surgically castrated male, entire male and female pigs. Meat Science 85, 664-670 .
  • Pérez-Juan, M., Afseth, N.K., González, J., Gispert, M., Font i Furnols, M., Díaz, I., Oliver, M.A., Realini, C.E (2010). Prediction of Fatty Acid Composition Using a NIRS Fiber Optic Probe at Two Different Locations of Ham Subcutaneous Fat. Food Research International 43,1416-1422.

2009

  • Font i Furnols, M., Gispert, M. (2009). Comparison of different devices for predicting the lean meat percentage of pig carcasses. Meat Science 83(3):443-446.
  • Font i Furnols, M., Teran, F., Gispert, M. (2009). Estimation of lean meat percentage of pig carcasses with Computer Tomography images by means of PLS regression. Chemometrics and Intelligent Laboratory Systems 98:31-37.
  • Font i Furnols, M., González, J., Gispert, M., Oliver, M.A., Hortós, M., Pérez, J., Suárez, P., Guerrero, L. (2009). Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs. Meat Science 83(3):438-442.
  • Resconi, V.C., Campo, M.M., Font i Furnols, M., Montossi, F., Sañudo, C. (2009). Sensory evaluation of lamb finished on different proportions of pasture and concentrate feeding systems. Meat Science, 83 (1):31-37.
  • Pérez, C., de Castro, R., Font i Furnols, M. (2009) The pork industry: a supply chain perspective. British Food Journal, 111(3):257-274.
  • Fredriksen, B., Font i Furnols, M., Lundström, K., Migdal, W., Prunier, A., Tuyttens, F., Bonneau, M. (2009). Practice and castration of piglets in Europe. Animal 3(11): 1480-1487.
  • Mach, N., Bach, A., Realini, C., Font i Furnols, M., Velarde, A., Devant, M. (2009). Burdizzo pre-pubertal castration effects on performance, behaviour, carcass characteristics, and meat quality of Holstein bulls fed high-concentrate diets. Meat Science, 81: 329-334.
  • Realini, C.E., Font i Furnols, M., Guerrero, L., Campo, M.M., Sañudo, C., Nute, G.R., Álvarez, I., Cañeque, V., Brito, G., Montossi, F., Oliver, M.A. (2009) Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market. Meat Science, 81(3):499-506.
  • Font i Furnols, M., Realini, C.E., Guerrero, L., Oliver, M.A., Sañudo, C., Campo, M.M., Nute, G.R., Cañeque, V., Álvarez, I., San Julián, R., Luzardo, S., Brito, G., Montossi, F. (2009) Acceptability of lamb fed on fasture, concentrate or combinations of both systems by European consumers. Meat Science, 81: 196-202.
  • De la Fuente, J., Díaz, M.T., Álvarez, I., Oliver, M.A., Font i Furnols, M., Sañudo, C., Campo, M.M., Montossi, F., Nute, G.R., Cañeque, V. (2009). Fatty acid and Vitamin E composition of intramuscular fat content in cattle reared in different production systems. Meat Science, 82(3): 331-337.
  • Panella-Riera, N., Velarde, A., Dalmau, A., Fàbrega, E., Font i Furnols, M., Gispert, Soler, J., Tibau, J., Oliver, M.A., Gil, M. (2009). Effect of magnesium sulphate and L-tryptophan and genotype on feed intake, behaviour and meat quality of pigs. Livestock Production Science, 124: 277-287.

2008

  • Gil, M., Delday, M.I., Gispert, M., Font i Furnols, M., Maltin, C.M., Plastow, F.S., Klont, R., Sosnicki, A.A., Carrión, D. (2008) Relationships between biochemical characteristics and meat quality of longissimus thoracis and semimembranosus muscles in five porcine lines. Meat Science, 80: 927-933.
  • Font i Furnols, M., Gispert, M., Guerrero, L., Velarde, A., Tibau, J., Soler, J., Hortós, M., García-Regueiro, J.A., Pérez, J., Suárez, P., Oliver, M.A. (2008) Consumers’ sensory acceptability of pork from immunocastrated male pigs. Meat Science, 80: 1013-1018.

2007

  • Panella-Riera, N., Dalmau, A., Fàbrega, E., Font i Furnols, M., Gispert, M., Tibau, J., Soler, J., Velarde, A., Oliver, M.A., Gil, M. (2007). Effect of supplementation with MgCO3 and L-Tryptophan on the welfare and on the carcass and meat quality of two halothane pig genotypes (NN and nn). Livestock Science, 115: 107-117.
  • Gispert, M., Font i Furnols, M., Gil, M., Velarde, A., Diestre, A., Carrión, D., Sosnicki, A.A., Plastow, G.S. (2007). Relationships between carcass quality parameters and geneic types. Meat Science 77:397-404.
  • Foury, A. Geverink, N.A., Gil, M., Gispert, M., Hortós, M., Font i Furnols, M., Carrión, D., Blott, S.C., Plastow, G.S., Mormède, P. (2007) Stress neuroendocrine profile in five pig breeding lines, relationships with carcass composition. Animal 1(07):973-982.

2006

  • Oliver, M.A., Nute, G.R., Font i Furnols, M., San Julián, R., Campo, M.M., Sañudo, C., Cañeque, V., Guerrero, L., Alvarez, I., Díaz, M.T., Branscheid, W., Wicke, M., Montossi, F. (2006). Eating quality of beef from different production systems, assessed by German, Spanish and British consumers. Meat Science 74: 435-422.
  • Mach, N., Devant, M., Bach, A., Díaz, I., Font-Furnols, M., Oliver, M.A., García, J.A. (2006) Increasing the amount of omega-3 fatty acid of meat from intensively-fed young Holstein bulls through nutrition. Journal of Animal Science, 84: 3039-3048
  • Geverink, N.A., Foury, A., Plastow, G.S., Gil, M., Gispert, M., Hortós, M., Font i Furnols, M., Gort, G., Moisan, M.P., Mormède, P. (2006) Cortisol-binding globulin and meat quality in five European lines of pigs Journal of Animal Science, 84: 204-211.
  • Font i Furnols, M., San Julián, R., Guerrero, L., Sañudo, C., Campo, M.M., Olleta, J.L., Oliver, M.A., Cañeque, V., Álvarez, I., Díaz, M.T., Branscheid, W., Wicke, M., Nute, G.R., Montossi, F. (2006). Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers. Meat Science, 72:545-554.

2005

  • Branscheid, W., Dobrowolski, A., Spindler, M., Sañudo, C., San Julián, R., Font i Furnols, M., Oliver, M.A., Cañeque, V., Montossi, F., Wicke, M. (2005). Verbraucherakzeptanz von uruguayischem und deutschem Rind- und Lammfleisch. Fleischwirtschaft, 8 : 101-106..
  • Díaz, M.T., Álvarez, I., De la Fuente, J., Sañudo, C., Campo, M.M., Oliver, M.A., Font i Furnols, M., Montossi, F., San Julián, R., Nute, G.R., Cañeque, V. (2005). Fatty acid composition of meat from typical lamb production systems of Spain, United Kingdom, Germany and Uruguay. Meat Science, 71: 256-263.
  • Plastow, G.S., Carrión, D., Gil, M., García-Regueiro, J.A., Font i Furnols, M., Gispert, M., Oliver, A. Velarde, M.A., Guàrdia, M.D., Hortós, M., Rius, M.A., Sárraga, C., Díaz, I., Valero, A., Sosnicki, A.A., Klont, R., Dornan, S., Wilkinson, J.M., Evans, G., Sargent, C., Davey, G., Connolly, D., Houeix, B., Maltin, C.M., Hayes, H.E., Anandavijayan, V., Foury, A., Geverink, N., Cairns, M., Tilley, R.E., Mormède,P., Blott. (2005) Quality Pork Genes and Meat Production. Meat Science, 70: 409-421.

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