Jordi Salas is professor of Nutrition and Bromatology at the URV and member of the Catalan Government's Network of Experts of the Public Health Agency, which plays an important role in assessing dietary risks. It draws up scientific reports in this field, it defines research areas and coordinates the task of the groups of experts working in risk assessment.
He is also director of the Catalan Centre for Nutrition of the Institute of Catalan Studies (CCNIEC), the main aim of which is to contribute to furthering basic and applied research in nutrition and improving the quality of information and the education of society in this field. He is a member of the Section of Biological Sciences of the Institute of Catalan Studies, a corresponding member of the Royal Academy of Medicine of Catalonia, and chairman of the World Forum for Nutrition Research and Dissemination, an international committee of experts under the auspices of the International Nut Council (INC) for the promotion and development of research into nuts and health.
Between 2010 and 2014 he became a member of the Scientific Committee of the Spanish Agency for Food Safety (AESAN), which depends on the Ministry of Health, Social Policy and Equality. Also in this period he was elected president of FESNAD (Spanish Federation of Scientific Societies of Food, Nutrition and Dietetics).
Jordi Salas-Salvadó has published more than 350 articles in national and international journals, and he has been cited in more than 7,000 scientific articles. He has edited 9 books and has taken part in the writing of 47 more. He has presented more than 250 communications and he has spoken at national and international congresses and symposia.
He has been awarded numerous prizes. Of these particular mention should be made of the Danone Prize (1997), the Josep Trueta Prize of the Academy of Medical Sciences of Catalonia and the Balearic Islands (2012), the Food and Health Prize of the University of Navarre, and the Josep Culebras Prize of the Spanish Society of Parenteral and Enteral Nutrition. All of these prizes were awarded in recognition of his scientific career. Recently he was awarded the Dupont Prize for Science 2014.