Our research group is a leading pioneer in the study of amines, polyamines and other bioactive compounds in food, focusing on their impact on health, quality and food safety. It also works on the re-evaluation of agri-food by-products, as well as on the assessment of consumer perceptions and behavior in relation to food and the different dimensions of healthy and sustainable food.
The research group is working since 1983 in the study of amines, polyamines and other bioactive compounds in food; both from the analytical point of view and in the study of the factors that influence their accumulation and the impact on health, quality and food safety, as well as in the development of strategies to control their presence in food. In addition, the research group is a pioneer in the study of histamine intolerance, both in basic and clinical research, studying and developing new tools for its diagnosis and dietary management.
Sustainability and social aspects in the field of food are also a focus of interest of our research, oriented to the revaluation of by-products of the agri-food industry and social studies on the knowledge and perceptions of healthy and sustainable food.
In its research, the group collaborates with other national and international research groups, and participates in technology and knowledge transfer projects with the public administration and agri-food companies.
Consolidated research group “Compostos Bioactius dels Aliments” (2021SGR00861).
Dr. M. Carmen Vidal-Carou is professor of Nutrition and Bromatology and director of the research group Amines and Bioactive Polyamines in Food of the University of Barcelona. She has participated in more than 60 competitive research projects awarded by international and national public organizations. She has also led 33 transfer projects with industry and government. She is author or co-author of more than 150 publications in high impact journals, 4 books, 25 book chapters and more than 100 scientific articles. She has an H index of 50 and has directed or co-directed 14 doctoral theses.
Since 2018 she is Director of the Food Campus of the University of Barcelona. Currently, she is President of the Scientific Committee of the Catalan Food Safety Agency of the Generalitat de Catalunya and member of the Advisory Committee of the Panel of Experts on Food Allergies and Food Intolerances of the Catalan Food Safety Agency, of the Public Health Advisory Committee of the Department of Health, and of the Catalan Food Council. Between 2009 and 2013, he was a member of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN). He is a member of the board of directors of several scientific societies in the field of Food and Nutrition (SEÑ and SESAL). He is an honorary member of the Spanish Academy of Nutrition and Dietetics.
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M. Carmen Vidal Carou
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Mariluz Latorre Moratalla
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M. Teresa Veciana Nogués
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Oriol Comas Basté
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Sònia Sánchez Pérez
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Natalia Toro Funes
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Maria Clara de Moraes Prata Gaspar
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Arturo Blázquez Soro
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Judit Costa Català
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Adriana Duelo Martínez
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Irache Iduriaga Platero
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Ricard Celorio Sardà
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Salva Pellicer Roca
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Cristina Cunill de la Puente