Laura Perea has been awarded with the "European Flavour Research Awards for PhD students" from GIRACT . The purpose of this award is to promote innovative flavor research amongst PhD candidates across European universities and research institutes.
Laura Perea project is performed under the supervision of Dr Monica Flores and Carmela Belloch to study the effect of nitrate reduction in the aroma quality and safety of dry fermented sausages. The project study the interactions and measure the aroma profile obtained with different nitrite levels, thus involving the use of chemical, sensory and microbiological analyses.
GIRACT is a leading transnational business research & consultancy organization specializing in food ingredients, additives and related fine chemicals and technologies based in Switzerland. These awards are on behalf of the sponsoring companies: Biorigin, DSM Food Specialties, Kerry, Givaudan, IFF, Lesaffre, Nestlé, Mitsubishi.