Dr. Mariluz Latorre-Moratalla

Member

PhD in Food and Nutrition. Associate Professor of the Food and Nutrition Campus of the University of Barcelona (UB). Post-Doctoral Researcher of the Food Bioactive Amines and Polyamines Research Group of the University of Barcelona (UB).

Biography

PhD in Food and Nutrition from the University of Barcelona (UB) and a degree in Biology (Autonomous University of Barcelona) and
in Food Science and Technology (UB). She is currently a Lecturer in the Department of Nutrition, Food Science and Gastronomy at the Food Campus of the UB. In 2003,
she started her research career in the research group "Bioactive Amines and Polyamines in Food" in the study of biogenic amines in fermented meat products and
the development of strategies for their control. After completing her doctoral thesis, her scientific activity is oriented, among other lines of work, towards the study of
histamine, and specifically on histamine intolerance and diamine oxidase enzyme (DAO) deficiency.
It should be noted that the research activity carried out during these years has given rise to 45 SCI publications, 11 book chapters and more than 80 contributions to
international and national conferences. Throughout her career she has participated in 22 competitive projects, 6 of which as Principal Investigator, and in different business
transfer contracts. She belongs to the Institute for Research in Nutrition and Food Safety (INSA-UB), and is a member of different scientific societies such as the Spanish
Society for Food Safety and Quality (SESAL), the Spanish Society of Nutrition (SEÑ) and the Catalan Association of Food Science (ACCA).