Dr. Marta Mesias | Seguridad alimentaria | Best Researcher Award
Profile
Education
She obtained a Bachelor’s Degree in Pharmacy from the University of Seville (1995-2000) and later pursued a Bachelor’s Degree in Food Science and Technology at the University of Granada (2000-2002). She completed an Advanced Studies Diploma as part of her PhD Programme in Human Nutrition at the University of Granada (2004-2005). In 2007, she was awarded a Doctorate (PhD) in Food Science and Technology, achieving cum laude distinction, along with the Extraordinary Doctorate Award from the University of Granada. Her doctoral thesis, titled The Importance of Diet in the Digestibility and Metabolism of Iron and Calcium in Adolescence: Influence of the Consumption of Maillard Reaction Products, was conducted at the Department of Nutrition, Estación Experimental del Zaidín (CSIC), Granada.
Research Focus
Since completing her doctoral thesis, her professional experience has been dedicated to research in Human Nutrition and Food Science and Technology, with a particular focus on food safety. Her research has primarily investigated the technological, toxicological, nutritional, and physiological implications of the Maillard reaction (a non-enzymatic browning reaction).
Her nutritional and physiological research has involved conducting both in vitro and in vivo studies to assess how diets rich in processed foods—and therefore high in Maillard reaction products—affect mineral bioavailability.
Her toxicological research focuses on the chemical contaminants generated during food processing, both regulated and emerging compounds. She investigates their presence, exposure levels, chemical formation processes, and mitigation strategies, aiming to improve food safety while preserving the organoleptic and nutritional properties of processed foods.
By estimating dietary exposure to these compounds and assessing the associated risks, her work provides a scientific foundation for food safety agencies to implement measures that reduce the consumption of harmful compounds such as acrylamide and furanic compounds. This research is particularly relevant for preventing potential toxicological effects in the general population and vulnerable groups.
Experience
She has extensive professional experience in the fields of pharmacy, food safety, and scientific research. She worked as a Pharmaceutical Inspector for the Junta de Extremadura in August 2001 and August 2002, holding a Senior Professional title in both roles. She also completed a quality control internship focusing on HACCP in hospital kitchens under the supervision of Dr. Luis Miguel Luengo Pérez at Hospital Infanta Cristina (Badajoz) in July 2002. In March 2003, she served as an Instructor for a Food Handlers’ Course with Training Plans Management, S.L.
Her research career began with a predoctoral fellowship (FPU) funded by the Ministry of Education, Culture, and Sport at the Institute of Animal Nutrition, Estación Experimental del Zaidín (CSIC), Armilla (Granada) from July 2003 to May 2006. She then continued as a Predoctoral Researcher under a contract with the Spanish National Research Council (CSIC) from February 2006 to June 2007.
Following her PhD, she held several postdoctoral research contracts, including at the Jesús Usón Minimally Invasive Surgery Centre (Cáceres) in early 2008. From March 2008 to February 2010, she worked on a research project at the Department of Nutrition and Food Science, Faculty of Pharmacy, University of Granada, investigating the formation of chemical contaminants such as acrylamide and furan in infant foods. She continued at the same department from April 2010 to March 2011, researching advanced glycation end products (AGEs) in commonly consumed foods and their effects on inflammatory markers in diabetics.
From July 2011 to April 2014, she was a Senior Technical and Professional Activities Specialist at the Institute of Food Science and Technology and Nutrition (ICTAN), CSIC, Madrid, working on the FP7-KBBE-2010-4-265558 project, which focused on mitigating and eliminating process contaminants while maintaining food quality. She remained at ICTAN, CSIC, Madrid, from May 2014 to July 2016, researching the anti-glycation potential of foods enriched with natural extracts under the 201370E027 project.
Publication
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Exploring Maillard reaction markers and melanoidins to investigate toxicological and antioxidant profiles of optimized expanded snacks from corn/common bean mixtures
Félix-Medina, J.V., Montes-Ávila, J., Gutiérrez-Dorado, R., … Quintero-Soto, M.F., Delgado-Andrade, C.Journal of the Science of Food and AgricultureThis link is disabled., 2024, 104(14), pp. 9035–9045
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Acrylamide and HMF occurrence and bioaccessibility in instant coffee and coffee substitutes. A study on isolated and milk-combined beverages
Food Research InternationalThis link is disabled., 2024, 194, 114886
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In Vitro Bioactivities of Cereals, Pseudocereals and Seeds: Assessment of Antiglycative and Carbonyl-Trapping Properties
Applied Sciences (Switzerland)This link is disabled., 2024, 14(13), 5684
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Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients
Food and FunctionThis link is disabled., 2024, 15(8), pp. 4051–4064
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Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis)
Food ControlThis link is disabled., 2024, 156, 110140
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Editorial: Advances in cereals and millets nutrition research
Frontiers in NutritionThis link is disabled., 2024, 11, 1349757
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Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review
Food Reviews InternationalThis link is disabled., 2024, 40(4), pp. 1047–1068
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Dietary Exposure to Acrylamide in Spanish University Canteens by the Duplicate Diet Method
FoodsThis link is disabled., 2023, 12(23), 4263
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Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method
Food and Chemical ToxicologyThis link is disabled., 2023, 181, 114066
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Application of an Electronic Nose Technology for the Prediction of Chemical Process Contaminants in Roasted Almonds
ChemosensorsThis link is disabled., 2023, 11(5), 287