Dr. Marta Mesías 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, and their formation chemistry, and to seek mitigation strategies to improve food safety without affecting the organoleptic and nutritional properties of processed food.