celiavincent@ub.edu

Celia Vincent studied a BSc in Biotechnology and a MSc in Food Innovation and development at the Univerity of Barcelona. She started collaborating with the ANTIOX group in 2017 on a research of seed viability related to plant longevity and also developed her BSc final project with the ANTIOX group where she investigated the regulation of antioxidants in cherry fruits. At the moment, Celia is involved in the collaboration between the ANTIOX group and Biovert SL to investigate apple sunburn and she is also performing a phD studying avocado fruit and its related quality parameters along the supply chain.