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Marta Mesías García

Tenured Scientist

Research Groups: Chemical modifications in processed foods (CHEMPROFOOD)

Department: Characterization, Quality and Safety Department

Short Bio

Marta Mesías García holds a degree in Pharmacy from the University of Seville (2000) and a degree in Food Science and Technology from the University of Granada (2002). She obtained her Ph.D. from the University of Granada in 2007, after completing her doctoral thesis at the Zaidín Experimental Station (CSIC, Granada). She joined the Institute of Food Science and Nutrition (ICTAN) in 2011, securing a position as a Tenured Scientist in December 2023.

Her research activity focuses on the field of food safety, primarily on the toxicological impact of food processing and the study of regulated and emerging chemical contaminants. The objective is to evaluate their presence and exposure, their formation chemistry, and to seek mitigation strategies to improve food safety without affecting the organoleptic and nutritional properties of processed food.

Olombrada E, Mesías M*, Morales FJ. Risk/benefits of the use of chia, quinoa, sesame and flax seeds in bakery products. An update review. Food Reviews International, 2023.

DOI: https://doi.org/10.1080/87559129.2023.2209794

Mesías M, Barea-Ramos JD, Lozano J, Morales FJ, Martín-Vertedor D. Application of an electronic nose technology for the prediction of chemical process contaminants in roasted almonds. Chemosensors, 11, 287, 2023.

DOI: https://doi.org/10.3390/chemosensors11050287

González-Mulero L, Delgado-Andrade C, Morales FJ, Mesías M^*. Assessment of dietary acrylamide exposure in children attending Spanish school canteens using the duplicate diet method. Food and Chemical Toxicology, 181, 114066, 2023.

DOI: https://doi.org/10.1016/j.fct.2023.114066

González-Mulero L, Delgado-Andrade C, Morales FJ, Mesías M^*. Dietary exposure to acrylamide in Spanish University canteens by the duplicate diet method. Foods, 12, 4263, 2023.

DOI: https://doi.org/10.3390/foods12234263

Mesías M, Palenzuela C, Olomobrada E, Holgado F, Morales FJ. Acrylamide and hydroxymethylfurfural formation in roasted almonds (Prunus dulcis). Food Control, 156, 110140, 2024.

DOI: https://doi.org/10.1016/j.foodcont.2023.110140

Reassessment of the risk associated to acrylamide occurrence in cereal-based foods considering the effect of composition and food matrix on its bioaccessibility and bioavailability (ACRYREVAL).
IP y co-IP: Francisco J Morales y Marta Mesías.
Duración: 01.09.2023 – 31.08-2027
Entidad financiadora: Ministerio de Ciencia, Innovación y Universidades

915492300 ext. 436344

mmesias@ictan.csic.es

ORCID:
0000-0003-0905-1587

Researcher ID:
E-7280-2014

Scopus Author ID:
24174903200