Abel Mariné Font

Abel Mariné Font

Scientific Committee. Catalan Food Safety Agency

Abel Mariné Font

Scientific Committee. Catalan Food Safety Agency

Professor of Nutrition and Food Science and Professor Emeritus of the College of Pharmacy at the University of Barcelona, Food Campus.

Degree (1966) and PhD (1970) in Pharmacy from the University of Barcelona. Degree in Food Science (1971) from Complutense University of Madrid.

He has visited the Agricultural Biochemical Laboratory of the École Nationale Supérieure d’Agriculture de Grignon, France (1968-69, 1971). Professor at the University of Barcelona (1969-73, 1982 to present) and University of Salamanca (1973-1982).

Dean of the College of Pharmacy at the University of Salamanca (1980-82) and of the College of Pharmacy at the University of Barcelona (1983-86).

Managing Director of Universities of the Government of Catalonia’s Ministry of Education (1986-90). Vice-President of the CIRIT – Interministerial Commission for Technical Research and Innovation of the Government of Catalonia (1991-93).

Manager of the "National Food Technology Programme” of the CICYT - Interministerial Science and Technology Commission (1994-98) of the Spanish Government.

Member of the WHO (World Health Organisation) Food Safety Experts Panel (1984-88).

President of the Catalan Association of Food Science (ACCA) (1984-89 and since 2012).

He is the author or coauthor of some 250 research studies on food and nutrition sciences and has collaborated in writing books such as Manual de interacciones alimentos-medicamentos (Food-medicine interactions manual), Saber popular y alimentación (Popular wisdom and food), Tratado de Nutrición (Treaty on Nutrition), ¿Sabemos lo que comemos (Do we know what we’re eating?), Guía de alimentación de personas mayores (Food guide for the elderly) and Alimentación y derecho (Food and Law), among others.

Research topics:

  1. Chemical, microbiological, hygienic, technological, toxicological and nutritional aspects of biogenic amines and polyamines in food (histamine, tyramine, serotonin and other substances found in food, based on their origin, quality and their state of conservation, which affect the human body).
  2. Stability and durability in food, interactions between food and medicines, food additives, food law, functional properties of food, community nutrition.
He is a member of the Institute of Catalan Studies (Vice-President of the Biological Sciences section), corresponding to the Royal Academy of Medicine of Catalonia and the Spanish Academy of Nutrition.

In 2002 he received the Narcís Monturiol Medal for scientific and technological merit for his scientific contributions in the fields of food sciences and food, as a member of the Biogenic Amines, Polyamines and Food Stability Research Group of the Department of Food Sciences at the University of Barcelona and for his work in research management and scientific dissemination.

In 2012 he received the Llorenç Torrado Gastronomy Prize in the disseminator category. In 2012 he won the Ramon Turró Prize awarded by the Catalan Centre of Nutrition (Institute of Catalan Studies) for his excellent track record in the field of nutrition.

He has cooperated or collaborated with diverse media outlets: COM Ràdio (Els Matins de Josep Cuní, Dies de Radio - Elisenda Roca, la Malla Radio), ONA Catalana (Els Matins de Josep Cuní, Càpsules de Nutrició), TV3 (Els Matins - Josep Cuní / Ariadna Oltra and Helena Garcia Melero, Divendres - Xavi Coral and Espàrtac Peràn), Catalunya Ràdio (La Tribu, El suplement), Radio Ciutat de Badalona, La Vanguardia, El Periódico de Catalunya and El PuntAvui.