{"id":3339,"date":"2014-07-15T12:19:13","date_gmt":"2014-07-15T11:19:13","guid":{"rendered":"http:\/\/www.talent.upc.edu\/blog\/?p=3339"},"modified":"2014-07-15T12:44:25","modified_gmt":"2014-07-15T11:44:25","slug":"laia-torramade-alumna-del-posgrado-en-aromas-colabora-con-el-celler-de-can-roca","status":"publish","type":"post","link":"https:\/\/upcschool.upc.edu\/blog\/laia-torramade-alumna-del-posgrado-en-aromas-colabora-con-el-celler-de-can-roca\/","title":{"rendered":"Laia Torramad\u00e9, alumna del posgrado en Creatividad en Aromas y Fragancias, colabora con el Celler de Can Roca"},"content":{"rendered":"<p><strong>Laia Torramad\u00e9<\/strong> (Girona, 1988) es ingeniera t\u00e9cnica agr\u00edcola, especialidad en industrias agrarias y alimentarias. A lo largo de este curso 2013-2014 ha sido alumna del <a title=\"Posgrado en Creatividad en Aromas y Fragancias. Bases Empresariales.\" href=\"http:\/\/www.talent.upc.edu\/esp\/professionals\/presentacio\/codi\/314400\/creatividad-aromas-fragancias-bases-empresariales\/\" target=\"_blank\">posgrado en Creatividad en Aromas y Fragancias. Bases Empresariales<\/a> de la UPC School. A ra\u00edz de su proyecto de fin de posgrado, ha iniciado una colaboraci\u00f3n con el Celler de Can Roca, una experiencia gastron\u00f3mica y olfativa que a continuaci\u00f3n nos cuenta.<!--more--><\/p>\n<p><a href=\"https:\/\/upcschool.upc.edu\/blog\/wp-content\/uploads\/2014\/07\/LaiaTorremade.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-3342 alignleft\" alt=\"Laia Torramade\" src=\"https:\/\/upcschool.upc.edu\/blog\/wp-content\/uploads\/2014\/07\/LaiaTorremade.jpg\" width=\"177\" height=\"208\" \/><\/a>Actualmente trabaja como <strong>t\u00e9cnica de Laboratorio de Fragancias en Eurofragance<\/strong>, despu\u00e9s de haber acumulado una experiencia profesional como ingeniero agr\u00edcola en Inolve NewTech y en el Instituto de Investigaci\u00f3n y Tecnolog\u00eda Alimentarias (IRTA) de la Generalitat de Catalunya.<\/p>\n<ul>\n<li><strong>\u00bfEn qu\u00e9 consiste tu proyecto de colaboraci\u00f3n que ahora empiezas con los hermanos Roca?<\/strong><\/li>\n<\/ul>\n<p>El proyecto consiste en el dise\u00f1o de una experiencia olfativa, gastron\u00f3mica e interactiva que tiene como objetivo principal ser una alternativa del sistema convencional de elecci\u00f3n de platos en un restaurante. Esta alternativa deja de lado la posibilidad de escoger los platos a partir del sentido de la vista, y se centra \u00fanicamente en potenciar el sentido del olfato. Concretamente, el proyecto est\u00e1 pensado para hacer la elecci\u00f3n de los platos de postre. A partir de papeles secantes, de un abanico de diferentes olores en forma de fragancias y de un curioso envase donde se encuentran todos los olores; se presenta a los comensales la experiencia de elegir el olor que m\u00e1s les gusta con el fin de obtener un plato de postre con las mismas caracter\u00edsticas arom\u00e1ticas que la fragancia olida anteriormente. As\u00ed pues, la experiencia puede llegar a transmitir sensaciones de diversi\u00f3n, imaginaci\u00f3n e incluso sorpresa.<\/p>\n<ul>\n<li><strong>\u00bfEs una colaboraci\u00f3n surgida por tu proyecto de final posgrado en el marco del posgrado? Cu\u00e9ntanos c\u00f3mo nace esta colaboraci\u00f3n. <\/strong><\/li>\n<\/ul>\n<p>La idea del proyecto nace cuando se observa que hay una carencia de creatividad en el sistema de elecci\u00f3n de platos y se empieza a trabajar en la creaci\u00f3n de la experiencia. Se inicia el proyecto con la elaboraci\u00f3n de una fragancia y un plato de postre con las mismas caracter\u00edsticas arom\u00e1ticas para comprobar si la experiencia podr\u00eda llevarse a cabo. As\u00ed pues, es cuando me pongo en contacto con Jordi Roca, el pastelero del Celler de Can Roca que se interesa por el proyecto y colabora aportando sus conocimientos gastron\u00f3micos.<\/p>\n<ul>\n<li><strong>\u00bfQu\u00e9 has querido reflejar en este proyecto de final del programa?<\/strong><\/li>\n<\/ul>\n<p>La creaci\u00f3n de un nuevo sistema de elecci\u00f3n de platos m\u00e1s creativo e innovador donde el protagonista es el sentido del olfato, que nos aporta recuerdos m\u00e1s profundos e intensos que el sentido de la vista. Adem\u00e1s, es una experiencia interactiva que evoca sensaciones de diversi\u00f3n y sorpresa a los comensales.<\/p>\n<ul>\n<li><strong>\u00bfC\u00f3mo valoras tu paso por el posgrado en Creatividad en Aromas y Fragancias. Bases Empresariales de la UPC School? \u00bfQu\u00e9 destacar\u00edas de la formaci\u00f3n?<\/strong><\/li>\n<\/ul>\n<p>La valoraci\u00f3n del curso es positiva, me ha permitido obtener un conocimiento m\u00e1s profundo sobre el mundo de los aromas y las fragancias, desde el estudio propio de las materias primas, la formulaci\u00f3n hasta la formaci\u00f3n olfativa. Quiero remarcar el bloque de creatividad por ser una asignatura muy interesante que me ha sido de gran ayuda para desarrollar el proyecto final del programa.<\/p>\n<ul>\n<li><strong>\u00bfC\u00f3mo te planteas tu futuro profesional? \u00bfHacia donde quieres encaminarte?<\/strong><\/li>\n<\/ul>\n<p>Al cabo de pocas semanas de comenzar el posgrado inici\u00e9 una estancia de pr\u00e1cticas en la empresa Eurofragance de Sant Cugat en el departamento de calidad. Actualmente estoy trabajando en contrato laboral como t\u00e9cnico de laboratorio. Cada d\u00eda me intereso m\u00e1s por las fragancias para adquirir un mayor conocimiento y en un futuro poder convertirme en perfumista. En relaci\u00f3n al proyecto, es necesario pasar muchas m\u00e1s horas de trabajo para poder llevarlo un d\u00eda a cabo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Laia Torramad\u00e9 (Girona, 1988) es ingeniera t\u00e9cnica agr\u00edcola, especialidad en industrias agrarias y alimentarias. A lo largo de este curso 2013-2014 ha sido alumna del posgrado en Creatividad en Aromas y Fragancias. Bases Empresariales de la UPC School. A ra\u00edz de su proyecto de fin de posgrado, ha iniciado una colaboraci\u00f3n con el Celler de &#8230; <a title=\"Laia Torramad\u00e9, alumna del posgrado en Creatividad en Aromas y Fragancias, colabora con el Celler de Can Roca\" class=\"read-more\" href=\"https:\/\/upcschool.upc.edu\/blog\/laia-torramade-alumna-del-posgrado-en-aromas-colabora-con-el-celler-de-can-roca\/\" aria-label=\"Read more about Laia Torramad\u00e9, alumna del posgrado en Creatividad en Aromas y Fragancias, colabora con el Celler de Can Roca\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":3336,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,28],"tags":[364,367,365,366],"class_list":["post-3339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ingenieria-industrial","category-innovacion-2","tag-aromas","tag-creatividad","tag-fragancias","tag-posgrado-en-aromas-y-fragancias"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.3 - aioseo.com -->\n\t<meta name=\"description\" content=\"Laia Torramad\u00e9 (Girona, 1988) es ingeniera t\u00e9cnica agr\u00edcola, especialidad en industrias agrarias y alimentarias. 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