Carme Güell obtained her PhD in 1991 from the University of Barcelona. Following a
post-doctoral tenure at the Department of Viticulture and Enology of the University of
California, Davis, she joined Universitat Rovira i Virgili as an Assistant Professor at the
Facultad de Enología. Seeking to deepen expertise in membrane processes, she
collaborated with Prof. R. H. Davis at the University of Colorado, Boulder from 1994-
1996. Her focus was on characterizing membrane fouling microfiltration of biological
streams. She obtained the Associate Professor position at Universitat Rovira i Virgili in
2000. Beginning in 2003, her research expanded to include confocal scanning laser
microscopy (CLSM) to detect and locate possible foulants on the membrane surface and
inside the membrane structure. Post-2007, her primary research interests shifted towards
membrane emulsification for encapsulating of food-grade compounds. Currently, she
also explores the use of membrane contactors, particularly forward osmosis, for
concentration of agri-food extracts. In 2011, she served as visiting professor at the Food
Process Engineering Group of Wageningen University. Through her extensive research,
she has co-authored over 75 papers and book chapters. Over the past seven years, her
research group has been dedicated to bridging their findings with society, particularly
aiming to engage young females in the field of food engineering.