cvincesa7@alumnes.ub.edu

Celia Vincent studied a BSc in Biotechnology at the University of Barcelona and is currently performing a master degree on Food innovation and development at the same university. 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 she is involved in the collaboration between the ANTIOX group and Biovert SL to investigate apple sunburn and she also researches how to expand avocados shelf-life.

 

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