María Concepción Cid Canda

María Concepción Cid Canda is a Professor in the Department of Food Sciences and Physiology at the School of Pharmacy and Nutrition, University of Navarra, since 2010. She coordinates the research line on Bioactive Compounds and Functional Foods at the Center for Nutrition Research (CIN) and has held leadership roles including Vice-Dean of Academic Organization (2012-2018) and Director of her department (1998-2008).

• Current roles: Chair Professor (Nutrition and Food Science), Academic Vice-Rector Delegate, CECA representative
• Research focus: Identification of polyphenols in plant-based foods, their bioaccessibility, and interactions with gut microbiota
• Leadership history: Department Director, Vice-Dean, Quality Assurance Committee member

Her research spans Nutrition, Food Science, and Metabolomics, with emphasis on technological processing effects on coffee and plant-based compounds. She has participated in 25 funded projects (11 as Principal Investigator) and authored 86 scientific articles, 66 in JCR-indexed journals (46 Q1).

Scientific contributions include:

• Original research on coffee and its subproducts (1996-2015)
• Current focus on polyphenol bioavailability in foods like cardoon, prickly pear, peppers, and artichokes
• Application of targeted metabolomics to study microbiota interactions

She has evaluated academic programs for ANECA, UNIBASQ, and Andalusian Knowledge Agencies, and serves as a reviewer for JCR journals.