Sergio Martin Rubio

Degree in Environmental Sciences, by the University of Salamanca. In 2017 I joined the National Association of Meat Industries of Spain (ANICE) as head of the technical area, in order to address issues arising from technical-sanitary and R+D+i legislation, both Spanish and European Union, that could affect the meat industry. From that moment on, he joined the different working groups of the European Federation of Meat Industries (CLITRAVI) and the Spanish Federation of Food Industries (FIAB).